Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef

Abstract

Effect of vitamin E (Vit E), vitamin C (Vit C) and their combination (Vit E+C) on pigment and lipid stability in raw ground beef was studied during 7 days illuminated display at 4°C. Oxidations of pigment and lipid were greatest in controls. Vit E treatment showed moderate pigment and lipid oxidation, and Vit C treatment showed low pigment and lipid oxidation. Vit E+C treatment-resulted in the lowest pigment and lipid oxidation.

Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

“…Factors that increase the rate of myoglobin oxidation and of meat discolouration include the partial pressure of oxygen, the rate of oxygen consumption by tissues, the concentration of multivalent metal ions, the temperature, the light, the pH and the meat microflora (2,3). Mincing exposes more meat surface to air and to microbial contaminants, decreases the meat content of endogenous intracellular reducing agents, and leads to faster colour changes (4). Various industrial processes, applied to prepare meat products with a longer shelflife than fresh meat, produce irreversible changes in myoglobin structure and in colour.…”

Optimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM)

“…In fact, various natural antioxidants (such as α-tocopherol or citrus fibre) have been used together with vitamin C for preventing food oxidation. Mitsumoto et al (1991) reported that treatment of ground beef with 500 mg/kg ascorbic acid decreased lipid peroxidation. However, Benedict et al (1975) reported that adding 50 mg/kg ascorbic acid to ground beef caused increased lipid peroxidation.…”

Effect of Organic Acid Salts and Chitosan on Case-Ready Packed Ground Beef and Pork Patties

“…It was reported that 0.05% ascorbic acid treatment in ground beef could retard discoloration and rancidity at least for 5 d (Mitsumoto et al, 1991). Therefore, the use of ascorbic acid is recommended in the recipe of the meat patties when considering price, nutritional value and antioxidant effects.…”