Influence of dietary vitamin D₃ supplementation on the sarcomere length, Warner?Bratzler shear force, shortening of ageing time, and sensory acceptance of culinary beef muscles

Authors: URSZULA KAROLINA RAFALSKA

Abstract: The aim of this study was to determine the effects of dietary vitamin D₃ supplementation on ageing time, tenderness, and consumer acceptance of 3 muscles: longissimus lumborum, semitendinosus, and semimembranosus from crossbreed bulls. Bulls (n = 48) were divided into 4 experimental groups (n = 12 each) that were administered ground oats supplemented with various amounts of vitamin D₃ (0.0, 3.5, 7.0, or 10.0 x 10⁶ IU) at 1 day before slaughter. To determine the effect of vitamin D₃ addition, changes in tenderness were measured by sarcomere length and Warner?Bratzler shear force (WBSF). In addition, all of the muscles were examined organoleptically by a team of 20 panelists. The results show that the dose of vitamin D3 significantly (P < 0.01) increased the sarcomere length and reduced the WBSF-value during ageing, as compared to meat samples from the control group (without vitamin D₃). The 7.0 x 10⁶ IU dose was found to be the most effective (P < 0.01). Consumer research data confirmed the findings of the instrumental analyses.

Keywords: Beef meat, tenderness, vitamin D₃, sarcomere length, Warner?Bratzler shear force (WBSF)

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