Vitamin E as a dietary supplement improves sheep meat colour stability

C.G. Jose; R.H. Jacob; D.W. Pethick; G.E. Gardner

Conference paper

Vitamin E as a dietary supplement improves sheep meat colour stability

C.G. Jose, R.H. Jacob, D.W. Pethick and G.E. Gardner

Wool meets meat : tools for a modern sheep enterprise : proceedings of the 2006 Australian Sheep Industry CRC Conference (Orange, Australia, 22/02/2006–23/02/2006)

2006

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Abstract

Increasing retail shelf life from the current benchmark of 48 to 60 hours by stabilising meat colour would yield significant economic benefits to the lamb meat industry. Vitamin E (VitE) has been suggested to improve colour stability (Wulf, et al. 1995) due to its action as an antioxidant. This study investigated the influence of dietary VitE concentration with or without CO2 packaging on colour stability.

Details

Title: Vitamin E as a dietary supplement improves sheep meat colour stability
Authors/Creators: C.G. Jose (Author/Creator)
R.H. Jacob (Author/Creator)
D.W. Pethick (Author/Creator)
G.E. Gardner (Author/Creator)
Conference: Wool meets meat : tools for a modern sheep enterprise : proceedings of the 2006 Australian Sheep Industry CRC Conference (Orange, Australia, 22/02/2006–23/02/2006)
Identifiers: 991005541082407891
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Language: English
Resource Type: Conference paper

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