IMPROVING COLOUR STABILITY OF MEAT BY ORAL DOSING WITH ANTIOXIDANTS

摘要

The present invention discloses a method of improving colour stability of meat by administering to an animal orally prior to slaughter an effective dose of an antioxidant. The animal may be a cow, sheep, deer, horse, ostrich, emu or any other valuable red meat product, but preferably is a ruminant. The antioxidant is preferably ascorbic acid (vitamin C) and derivatives thereof. Dosage is preferably 1-5 g/kg live body weight and occurs up to 24 hours prior to slaughter. The antioxidant may be administered by drenching, adding to feed, incorporating into a controlled release bolus, gelatin capsule or "rumenstable" coated capsule, or by adding to drinking water.