Beef Color Stability and Composition in Cattle Fed High Levels of Vitamin E Following Prolonged Aging

Beef Color Stability and Composition in Cattle Fed High Levels of Vitamin E Following Prolonged Aging

This study aimed to evaluate supplementing high levels of vitamin E (α-tocopherol; 2,200 international units [IU]/d) to cattle and its impact on retaining ideal beef color after prolonged aging times. Fifteen Low-Choice strip loins from cattle fed high levels of vitamin E for the final 100 d on feed...

Full description

Saved in:
Bibliographic Details
Main Authors: Chris Calkins, David Manuel Velazco, Joseph Sonderman, Nicolas Herrera, Payam Vahmani, Thu Dinh
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-11-01
Series:Meat and Muscle Biology
Subjects:
aging
beef
color
quality
α-tocopherol
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/18008/
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.iastatedigitalpress.com/mmb/article/id/18008/

Similar Items