Effect of Dietary Vitamin E and Irradiation on Lipid Oxidation, Color, and Volatiles of Fresh and Previously Frozen Turkey Breast Patties
When dietary TA was increased from 0 to 200 IU/kg diet, plasma and muscle vitamin E levels increased by 5- and 4-fold, respectively. Dietary TA at 100 IU/kg diet significantly improved the storage stability of turkey breast, and it was more distinct in irradiated than nonirradiated meats. Both irradiation and dietary TA increased a*-values of turkey breast meat, but irradiation had a stronger impact. The redness of meat decreased during the 7-d storage, but irradiated meat maintained redder color than nonirradiated. Irradiated meat produced more sulfur volatiles and aldehydes than nonirradiated meats, and dietary TA effectively reduced these compounds during storage. The effects of dietary TA on the reduction of off-odor volatiles were more distinct in previously frozen-stored meats than in fresh meats.
Keywords: ASL R1855
How to Cite:
Nam, K. C. & Min, B. R. & Yan, H. & Lee, E. J. & Wesley, I. V. & Zhu, M. J. & Mendonca, A. F. & Ahn, D. U., (2004) “Effect of Dietary Vitamin E and Irradiation on Lipid Oxidation, Color, and Volatiles of Fresh and Previously Frozen Turkey Breast Patties”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-1039