| Abstract: | Vitamin E was supplemented in the diet (250 mg kg?1) of turkeys or sprayed directly on turkey meat. Turkey breast muscles were cut into 1.5 cm slices, wrapped with oxygen-permeable film and stored at 2–4°C for 1 week. Colour coordinates (L*, a*, b*), pH and reflectance values between 630 and 580 nm were determined at various times post mortem, TBARS (thiobarbituric acid-reactive substances) values and vitamin E content were assessed immediately after slaughter and at 7 days post mortem for vitamin E-supplemented, sprayed and control groups. Vitamin E supplementation or antioxidant spraying resulted in a lower myoglobin oxidation (P < 0.05) and a higher a* value at day 2, but not thereafter. No differences in TBARS values and ultimate pH were detected. When peroxidation was induced experimentally by addition of an activated mixture, vitamin E supplemented or antioxidant-sprayed samples exhibited lower TBARS values than the controls. Vitamin E supplementation in the diet or antioxidant spraying of meat produced a temporary delay in the rate of discoloration of turkey meat. |
