Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

2011 ◽  
Vol 89 (9) ◽  
pp. 2836-2848 ◽  
Author(s):  
J. Sales ◽  
V. Koukolová
Keyword(s):  
Vitamin E ◽  
Color Stability ◽  
Dietary Vitamin

Color coordinates for assessment of dietary vitamin E effects on beef color stability.

1996 ◽  
Vol 74 (1) ◽  
pp. 106 ◽  
Author(s):  
Q Liu ◽  
K K Scheller ◽  
S C Arp ◽  
D M Schaefer ◽  
M Frigg
Keyword(s):  
Vitamin E ◽  
Color Stability ◽  
Dietary Vitamin ◽  
Color Coordinates ◽  
Beef Color

Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles

Meat Science ◽  
1996 ◽  
Vol 42 (4) ◽  
pp. 387-399 ◽  
Author(s):  
W.K.M. Chan ◽  
K. Hakkarainen ◽  
C. Faustman ◽  
D.M. Schaefer ◽  
K.K. Scheller ◽  
...  
Keyword(s):  
Vitamin E ◽  
Color Stability ◽  
Dietary Vitamin ◽  
Sensory Assessment ◽  
Beef Muscles

scholarly journals Influence of duration of dietary vitamin E supplementation on fresh and cured pork color stability

1998 ◽  
pp. 196-200
Author(s):  
J F Stika ◽  
John A Unruh ◽  
Donald H Kropf ◽  
Melvin C Hunt ◽  
Robert D Goodband
Keyword(s):  
Vitamin E ◽  
Color Stability ◽  
Dietary Vitamin ◽  
Vitamin E Supplementation

Influence of Dietary Vitamin E on Behavior of Listeria monocytogenes and Color Stability in Ground Turkey Meat following Electron Beam Irradiation

2005 ◽  
Vol 68 (6) ◽  
pp. 1159-1164 ◽  
Author(s):  
MARIA G. ROMERO ◽  
AUBREY F. MENDONCA ◽  
DONG U. AHN ◽  
IRENE V. WESLEY
Keyword(s):  
Electron Beam ◽  
Listeria Monocytogenes ◽  
Vitamin E ◽  
Electron Beam Irradiation ◽  
Radical Scavenging ◽  
Color Stability ◽  
Dietary Vitamin ◽  
Beam Irradiation ◽  
Turkey Meat ◽  
Irradiated Meat

There is growing concern that the free radical scavenging effect of antioxidants added to meats might reduce the antimicrobial effectiveness of ionizing radiation. A study was conducted to determine the effect of vitamin E on the behavior (growth) of Listeria monocytogenes and color stability in turkey meat following electron beam irradiation. Raw ground turkey breast meat from birds fed diets containing 0 (control), 50, 100, and 200 IU/kg of vitamin E was inoculated with a five-strain mixture of L. monocytogenes to give approximately 107 CFU/g. Inoculated samples were irradiated at 0, 0.5, 1, and 2 kGy and stored aerobically (12 days) or under vacuum (42 days) at 4°C. L. monocytogenes survivors were determined by plating samples on modified Oxford medium and counting colonies on modified Oxford medium plates after 48 h at 35°C. Meat color was measured using a colorimeter. Irradiation at 2.0 kGy resulted in an approximately 3.5-log reduction of initial numbers of L. monocytogenes. There were no significant differences in D-values (decimal reduction times) for L. monocytogenes in meat irrespective of vitamin E treatment (P > 0.05). Also, vitamin E treatments did not affect growth of the pathogen in aerobic or vacuum-packaged samples following irradiation (P > 0.05). Compared with controls, irradiated meat from birds fed 100 or 200 IU/kg of vitamin E demonstrated significant improvement in color stability (lightness and redness values) during aerobic storage (P < 0.05). Dietary vitamin E (100 to 200 IU/kg) has good potential for improving the color stability of turkey meat without compromising the microbial safety of the irradiated product.

scholarly journals Effect of vitamin E intake from food and supplement sources on plasma α- and γ-tocopherol concentrations in a healthy Irish adult population

2014 ◽  
Vol 112 (9) ◽  
pp. 1575-1585 ◽  
Author(s):  
Yang Zhao ◽  
Frank J. Monahan ◽  
Breige A. McNulty ◽  
Mike J. Gibney ◽  
Eileen R. Gibney
Keyword(s):  
Vitamin E ◽  
Adult Population ◽  
Plasma Concentrations ◽  
Fats And Oils ◽  
Food Sources ◽  
Dietary Vitamin ◽  
Plasma Vitamin ◽  
Institute Of Medicine ◽  
Nutrition Survey ◽  
Plasma Vitamin E

Vitamin E is believed to play a preventive role in diseases associated with oxidative stress. The aims of the present study were to quantify vitamin E intake levels and plasma concentrations and to assess dietary vitamin E adequacy in Irish adults. Intake data from the National Adult Nutrition Survey were used; plasma samples were obtained from a representative cohort of survey participants. Plasma α- and γ-tocopherol concentrations were measured by HPLC. The main sources of vitamin E in the diet were ‘butter, spreadable fats and oils’ and ‘vegetables and vegetable dishes’. When vitamin E intake from supplements was taken into account, supplements were found to be the main contributor, making a contribution of 29·2 % to vitamin E intake in the total population. Supplement consumers had significantly higher plasma α-tocopherol concentrations and lower plasma γ-tocopherol concentrations when compared with non-consumers. Consumers of ‘vitamin E’ supplements had significantly higher vitamin E intake levels and plasma α-tocopherol concentrations compared with consumers of other types of supplements, such as multivitamin and fish oil. Comparison with the Institute of Medicine Estimated Average Requirement of 12 mg/d indicated that when vitamin E intake from food and supplement sources was taken into account, 100 % of the study participants achieved the recommended intake levels. When vitamin E intake from food sources was taken into account, only 68·4 % of the females were found to achieve the recommended intake levels compared with 99·2 % of the males. The results of the present study show that dietary vitamin E intake has a significant effect on plasma α- and γ-tocopherol concentrations. Furthermore, they show that the consumption of supplements is a major contributor to overall intake and has a significant effect on plasma vitamin E concentrations in the Irish population.

The distribution of dietary vitamin E in the muscles of the porcine carcass

Meat Science ◽  
1997 ◽  
Vol 45 (3) ◽  
pp. 297-305 ◽  
Author(s):  
M.G. O'Sullivan ◽  
J.P. Kerry ◽  
D.J. Buckley ◽  
P.B. Lynch ◽  
P.A. Morrissey
Keyword(s):  
Vitamin E ◽  
Dietary Vitamin

scholarly journals Dietary Vitamin E Levels Affect Outcome of Permanent Focal Cerebral Ischemia in Rats

Stroke ◽  
1998 ◽  
Vol 29 (5) ◽  
pp. 1002-1006 ◽  
Author(s):  
H. B. van der Worp ◽  
P.R. Bär ◽  
L. J. Kappelle ◽  
D. J. de Wildt
Keyword(s):  
Vitamin E ◽  
Cerebral Ischemia ◽  
Focal Cerebral Ischemia ◽  
Dietary Vitamin
Sign in / Sign up

Export Citation Format

Share Document