The effect of extra vitamin E (2025 International Units animal–1 day–1) in the diet of bulls on the colour stability and lipid oxidation of lean mince was studied. Control and enriched diets were provided for the last 136 days before slaughter. Minces were prepared from M. biceps femoris and M. semitendinosus that had been stored for 2 months at –40 °C. Samples of minces with and without an ascorbic acid preparation (AAP) from control (CON) and supplemented (SUP) beef were packaged, half on trays over-wrapped with an oxygen-permeable foil and half in modified atmosphere (MA) packs (gas mixture applied: O2/CO2/N2, 75/20/5). Meats were displayed for 7days at 7 °C in an illuminated environment. The SUP meat was more resistant to lipid oxidation than the CON meat was. Also, the AAP consistently delayed lipid oxidation. A strong synergistic effect of both vitamins in this regard was demonstrated for the MA condition. MA packaging overall led to increased lipid oxidation. Colour measurements of SUP versus CON meats, without the AAP, generally failed to detect differences in redness values. The positive effect on the colour of freshly minced lean meats obtained by supplementation with vitamin E appeared to be almost nullified in minces made from previously stored frozen muscles. A sensory panel, however, still tended to judge the attractiveness of the colour of the SUP meat greater than that of CON meat. Addition of the AAP improved colour stability. Compared to the foil-overwrapped meat, colour was better retained in the MA packaged meat.

The effect of addition of vitamin E (2025 IU animal−1 day−1) to the diet of beef bulls on the colour stability and lipid oxidation of minced beef was studied. Control and enriched diets were provided for the last 136 days before slaughter. Batches of freshly minced meat were prepared containing approximately 1.3 and 22.2 wt% fat, respectively. Half of the samples of minced meat from control (CON) and supplemented (SUP) beef were packaged on trays with oxygen-permeable over wraps and half in modified atmosphere (MA) packs (initial gas mixture: O2/CO2/N2=65/25/10). The minced beef was stored for 10 days at 7°C in an illuminated environment. The SUP meat at both fat levels was consistently more resistant to lipid oxidation than was the CON meat. The additional vitamin E had a greater anti-oxidant effect for the lean meat product. MA packaging in comparison to the oxygen-permeable foil over-wrap did increase lipid oxidation, the effect being most pronounced for the CON meat. A sensory panel considered the colour of the lean SUP meat during display as more attractive than that of lean CON meat, irrespective of packaging. A similar effect was observed occasionally for the relatively fat minced meat. These subjective findings were confirmed by objective assessment of colour. The stability of the colour of the MA packed meat was better than that of the oxygen-permeable foil-wrapped meat. Microbial growth patterns of enriched and control meat were similar. MA packaging retards the multiplication of mesophilic aerobic spoilage micro-organisms and Enterobacteriaceae.

The effect of dietary vitamin E upon colour, waterholding capacity, bacterial growth and lipid oxidation of beef longissimus thoracis (LT) and psoas major (PM) muscle were examined during aerobic display of fresh muscle and after aging in vacuum for 26 days. Forty crossbred beef bulls received a whole crop corn silage, supplemented with concentrate. Twenty bulls were each supplemented with 2025 mg vit E per day (added to the concentrate) for 136 day prior to slaughter and compared with non-supplemented control animals (n=20). In fresh LT muscle drip loss did not differ between treatment groups, while in PM muscle drip loss was significantly higher for the supplemented group. The treatment did not affect bacterial growth in fresh and aged muscles. Lipid oxidation during 12 day storage of fresh muscle was significantly lower for the supplemented group, as indicated by the lower TBA-values. No effect of the vitamin E treatment was observed on a (∗)-values of both fresh and aged LT muscle during display for 8 and 5 days, respectively. In PM muscle, supplemented beef had lower a (∗)-values in fresh (at day 1) and aged (at days 1 and 2) muscle, due to a lower oxygenation. The reason for this lower oxygenation is unclear. After aging, colour stability was decreased and more variable than in fresh muscle. Similar results were obtained when the difference in reflection values at 630 and 580 nm (R630-580), instead of the a (∗) value, was used as a parameter for colour stability. The absence of an effect of vit. E on the rate of discoloration, might possibly be explained from the observation that α-tocopherol levels in control muscle were relatively high (LT: 2.1 and PM: 3.2 μg/g muscle), compared with data from literature. Analysis of the feed for vit. E suggests that this was due to a relatively high natural vit. E uptake from the feed, which was calculated to be approx. 330 mg vit. E per animal per day for the control group.

Three groups of veal carcasses were selected on the basis of their pH in the longissimus lumborum muscle at 3 h postmortem (pH3) to study the effects and interaction with time of deboning on quality characteristics of veal. The following groups of 10 calves each were selected: 1) fast pH fall, pH3 < 6.2; 2) intermediate pH fall, 6.2 < pH3 < 6.7; and 3) slow pH fall, pH3 > 6.7. Longissimus thoracis et lumborum (LTL) muscles of sides of the selected carcasses were randomly assigned to be excised at either 24 or 48 h postmortem. Color, water-holding capacity, and shear force measurements were determined after an aging period of 2, 3, 4, 7, and 14 d, respectively. Color of longissimus muscle samples from veal calves with similar preslaughter blood hemoglobin values becomes significantly lighter with a faster pH fall. Muscle color was not affected by time of deboning and overall color of all longissimus samples remained stable during storage and was not affected by rate of pH fall and time of deboning. Cooking losses increased with both a faster rate of pH fall and by deboning at 24 h postmortem. Drip losses during vacuum storage were higher for muscles excised at 24 rather than 48 h postmortem. Both when deboned at 24 and 48 h, postmortem veal carcasses with a lower rate of pH fall had higher shear force (SF) values than did carcasses with a higher rate of pH fall. Deboning at 24 h postmortem resulted in higher SF values than deboning at 48 h postmortem. Differences in SF between 24- and 48-h deboning were larger in slower glycolyzing carcasses. Aging improved tenderness but did not fully reduce the difference in SF values between 24- and 48-h deboning. The results suggest that deboning of veal carcasses before the ultimate pH has been reached may result in muscle contraction, which may exert negative effects on tenderness and water-holding capacity of veal. Effects of time of deboning can, at least partly, be explained by differential effects on shortening of the muscle fibers.

A total of 1764 male calves of the Meuse-Rhine-Yssel (MRY) and Friesian-Holstein (FH) breeds were slaughtered at two commercial slaughterhouses to investigate the variation in pH, temperature, and colour of Dutch veal carcasses processed without electrical stimulation and with a moderate chilling regimen (average temperature of the longissimus lumborum muscle at 45 min, 3, 24, and 48 h post-mortem was 38.4, 23.3, 3.7 and 1.9°C, respectively). Blood haemoglobin content was determined 2 weeks before slaughter. The efficacy of captive bolt stunning was scored and the carcass movements after shackling registered. Temperature and pH measurements were carried out at 45 min, and 3, 24, and 48 h after slaughter in the longissimus lumborum muscle (LL). Muscle surface colour (CieLAB-values) was measured with a colorimeter at the rectus abdominis muscle at the same times post-mortem. Carcass conformation and visual carcass colour classification were determined at 45 min post-mortem. Carcasses with a better EUROP-conformation score and heavier weight showed a higher rate of pH decline and a slower cooling rate. Slight differences in cooling systems between the slaughterhouses caused marked differences in pH and temperature profiles. Significant differences in carcass weight were observed between the MRY and FH breeds, leading to significant differences in pH and temperature profiles. Carcass colour of the two breeds was similar. Veal carcass colour in general was not related to the observed variation in post-mortem pH and temperature in the longissimus lumborum muscle and was shown to be more associated with the blood haemoglobin content. Haemoglobin content of the blood in the period before slaughter was shown to be related to the visually assessed carcass colour at 45 min post-mortem (using a 10-colour scale), as well as to the instrumentally determined L*-value, with significant correlation coefficients of 0.61 and -0.61, respectively. Repeated captive bolt stunning to obtain unconsciousness significantly decreased pH at 3 h post-mortem. The degree of carcass movement after slaughter did not influence pH, temperature, or colour profiles of the carcasses.

Electrically stimulated carcass sides of young bulls were suspended at 1 hr post mortem from the aitch bone (pelvic suspension; PS) and Achilles tendon (AT), respectively. After an ageing period of 14 days at 3 °C, shear force (SF) and compression (20 and 80% compression) tests of the Mm. longissimus lumborum et thoracis (LO) and semimembranosus (SM) were conducted in raw muscle and after heating for 1 hr at 55, 60, 65, 70 and 80 °C. Collagen content was higher in SM than in LO, while sarcomere length (SL) of raw muscle were 1.75 and 1.78, for LO and SM. In comparison with the AT-side, PS increased SL by 21 and 47% and cooking loss (at 80 °C) by 2 and 6% for LO and SM, respectively. Drip loss of whole muscles from the PS-side during the ageing period tended to be lower (n.s.). Over the whole cooking temperature range, SF-values were relatively high for the SM in comparison with LO. For both muscles from the AT-side, the lowest SF-values were observed at 60 and 65 °C. The PS-treatment resulted in higher SF- values for raw muscle and after cooking at low temperatures (55 and 60 °C), particularly in the SM. In the intermediate temperature range (65 and 70 °C), PS had no significant effect, while in the higher temperature range (80 °C), SF-values were lower in the PS-side. Similar tendencies were observed in the LO, although the lower SF-values for the PS-side were observed already at 60 °C. In non-destructive compression (20%), there was a gradual increase in stress values with increasing cooking temperature. In comparison with the AT-side, the PS treatment resulted in the LO in similar or higher, and in the SM in lower stress values. With destructive compression (80%), PS resulted in SM in higher stress values in raw muscle and at 55 °C, in accordance with the SF-values. It is suggested that the higher SF- and 80% compression values in raw muscle and at low cooking temperatures, are caused by an increase in collagen strength due to a change in the direction and spatial organisation of the collagen fibres as a result of stretching of the muscle. This study demonstrates that the relative contributions of the collagen and myofibrillar components to the mechanical assessed toughness, as well as the effect of pelvic suspension, is dependent of muscle, cooking temperature and the mechanical test applied.

Muscle morphology and fibre type composition are briefly reviewed in relation to colour stability and tenderness in beef, and water holding capacity, colour and eating quality in pork. A large inter-muscle and inter-animal variation exists in meat quality, which is often related to metabolic and contractile properties as determined by their muscle fibre type distribution. Characteristics of different muscles may be modified in living animals by environmental conditions and genetic selection. Selection experiments based on biochemical and histochemical characteristics determined in biopsies or otherwise, and study of correlated selection responses, may lead to the development and applications of (new) muscle traits in future breeding programmes.

The effect of supplementation of vitamin E (200 W kg(-1) feed) in the diet of pigs on colour stability and lipid oxidation in minced pork was studied. Control and enriched diets were provided for the last 12 weeks before slaughter. Half of the samples of minced shoulder meat from control and supplemented pigs were packaged on trays with oxygen-permeable overwraps and half in modified atmosphere packs (initial gas mixture: O(2)/CO(2)/N(2) = 66/ 27/7). Meats were stored for 10 days at 7 °C in an illuminated retail display cabinet. The meat from vitamin E-supplemented pigs was more resistant to lipid oxidation than was the control meat. Gas packaging appeared to increase lipid oxidation in control meat, whereas lipid oxidation was stable in meat from vitamin E-supplemented pigs. Colour stability for gaspacked meat was comparable for both dietary groups. However, oxygen-permeable overwraps had a negative effect on colour stability in vitamin E-enriched meat. The reason for this is not known. The shelf-life of enriched and control meat was similar. Thus supplementation of pig feeds with vitamin E is recommended if an improved stability against lipid oxidation of (minced) pork is required.

The purpose of this experiment was to examine the effect of dietary vitamin E supplementation on pork quality, and in particular on colour stability. Crossbred pigs (n = 72) at a mean weight of 44 kg were assigned to one of two treatments. One group received, during a period of 84 days prior to slaughter, a tapioca based diet, which contained 8 mg vitamin E per kg feed. The other group received during this period the same diet, except it was supplemented with 200 mg vitamin E per kg feed. Muscle samples of longissimus thoracis and lumborum (LL) and psoas (PM) were collected at 24 hr post mortem and meat quality was assessed: pH, drip and cooking loss, shear force and intramuscular fat content. Colour stability was evaluated in fresh muscle (LL and PM) and after freezing (LL only) by measuring redness (a∗-values) during 6 days of storage at 7 °C. TBA-values and microbiological counts were also determined during storage. Results showed that extra dietary vitamin E had no effect on pig performance (daily gain, feed efficiency, lean meat percentage) nor on meat quality traits. The vitamin E levels were five times higher in the muscles of the treated group than the control group. In comparison with fresh LL muscle, colour stability was lower in PM and after freezing. In both muscles, the vitamin E treatment reduced TBA-values, in particular after frozen storage. No effect was found on microbiological counts. Colour stability was improved in LL after 6 days of storage, but not in PM. The effect in LL is too late to be of practical significance, since pork is usually sold well before that time in The Netherlands. It is suggested that variation in feedstuff composition of the diet may possibly explain part of the variable results reported in literature for the effect of vitamin E supplementation on colour stability of pork.

The effect of dietary vitamin E supplementation (2150 IU/head/day) on drip loss and related quality traits of bovine M. longissimus lumborum M. psoas major and M. semitendinosus was examined. The effect of vitamin E supplementation on drip loss seemed to depend on muscle studied. Drip loss of longissimus muscles was not significantly influenced, whereas supplemented semitendinosus muscles lost significantly less (p < 0.05) and supplemented psoas major muscles significantly more (p < 0.05) drip than did control counterparts. In both supplemented and control samples, sarcolemma failure occurred. No ultimate pH differences were detected between control and supplemented samples regardless of the muscle considered. In supplemented semitendinosus muscles, the decrease in drip loss was accompanied by an increase of sarcoplasmic protein solubility and sarcomere length. It is discussed that both these variables may be related to the stability of mitochondria and sarcoplasmic reticulum, as affected by dietary supplementation of vitamin E. However, this view deserves further investigation and more evidence is needed to establish the mechanism by which vitamin E influences drip loss.

Twenty pork carcasses were selected at 13 h post mortem (pm) to contain longissimus lumborum (LL) muscles that possessed a large variation in ultimate pH. On the LL ultimate pH, colour, water holding capacity, sarcomere length, percent intramuscular fat and shear force (at 3 and 7 days pm) were assessed. In addition, eating quality (tenderness, juiciness and flavour) was determined at 5 till 8 days p.m. by a 25-member taste panel. Ultimate pH varied from 5.42 to 6.25 (mean: 5.71) and was, as expected, significantly related to colour and water holding capacity. The PSE condition was not observed. Shear forces, particularly at 7 days pm, were highly correlated with panel judgements of tenderness (r=-0.78) and juiciness (r=-0.74). No significant relationships were found for sarcomere length or intramuscular fat with shear forces and panel judgements. Ultimate pH was positively related to sensory tenderness (r=-0.78) and juiciness (r=-0.68), but not to flavour (r=-0.02). Furthermore, ultimate pH appeared to be more highly related to shear force at 7 days (r=-0.70) than at 3 days (r=-0.43) pm. This suggests that ultimate pH had an effect on ageing rate. The results indicate that carcasses can be selected for eating quality (tenderness and juiciness) by using ultimate pH.