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Article: Vitamin E increases thermal stability of myoglobin extracted from ground beef.
- Article from:
- Emerging Food R&D Report
- Article date:
- June 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Oxidation often leads to a decline of quality during the storage of ground beef. Adding antioxidants, such as vitamin E, can enhance meat quality and effectively stabilize red oxymyoglobin color by delaying the onset of oxidation.
Scientists at the University of Kentucky determined the effects of vitamin E on the heat stability of myoglobin in ground beef. They found that adding vitamin E to the beef may delay oxidation and effectively protect myoglobin from denaturation. This would slow any declines in the quality of the product during its storage and, in turn, increase its shelf life.
First, the researchers analyzed ground chuck containing added ...