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Sel-Plex™, a source of organic selenium in selenised yeast protein, as a factor that influences meat quality
Published online by Cambridge University Press: 15 December 2016
Summary
The storage and cooking quality of meat is dictated by the ability of muscle cells to effectively hold water. If this ability is diminished, then presentation at time of purchase is poorer, as the packaging fills with watery exudates (termed ‘drip loss’), which is detrimental to sales. In addition, these losses affect cooking and eating sensory qualities. It is known that antioxidants play a major role in ensuring robustness of the cell membrane in muscle, and within this, selenium (Se) plays a major part, being an essential component within an antioxidant enzyme system and its interaction with vitamin E within membranes. The following review examines the body of evidence for Se as an antioxidant to preserve water holding capacity, especially with reference to using a chemically organic form of the mineral which is akin to those forms found in natural feed materials.
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- Copyright © Cambridge University Press and Journal of Applied Animal Nutrition Ltd. 2016
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