Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions

• Feeding composition and photooxidation effects on beef meat were evaluated.
• Photooxidation and autoxidation were evaluated in meat slices from 7 diet groups.
• Light exposure significantly impacted thiobarbituric acid reactive substances.
• Total cholesterol oxidation products level varied from 0.4 to 1.3 mg/100 mg lipids.
• Vitamin E supplemented for 90 days improved the oxidative stability of beef meat.

The effects of feeding composition on the photosensitized oxidation of lipids from beef meat, were evaluated during storage under commercial retail conditions. Feeding was enriched with linseed oil (LO), Dl-α tocopheryl acetate (vE) and conjugated linoleic acid (CLA) at different doses and provided for diverse periods, resulting in 7 diet groups (A–G). After slaughtering and 2 weeks of holding period, meat slices were packed in vessels with transparent shrink film and exposed to white fluorescent light for 8 h at 8 °C. Total cholesterol oxidation products (COPs) level varied from 4.0 to 13.0 μg/g of lipids, which corresponded to 0.1–0.6% oxidized cholesterol. The lowest peroxide value (PV) was found in the diet added with vE and LO for 90 days. Light exposure only had a significant impact on thiobarbituric acid reactive substances (TBARs). In general, Dl-α tocopheryl acetate supplemented for 90 days improved the oxidative stability of beef meat stored under commercial retail conditions.