English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/102554
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 2 veces en Web of Knowledge®  |  Pub MebCentral Ver citas en PubMed Central  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Autor Callejas-Cárdenas, A.R.; Caro, I.; Blanco, Carolina ; Villalobos -Delgado, L. H.; Prieto, Nuria ; Bodas, Raúl ; Giráldez, Francisco Javier ; Mateo, J.
Palabras clave Meat oxidation
Meat packaging
Meat shelf life
Fattening lambs
Meat color
Meat discoloration
Fecha de publicación 2014
EditorElsevier
Citación Meat Science 98 (4): 646- 651 (2014)
ResumenThe effects of vacuum ageing on the quality changes of lamb steaks during retail display were assessed. Biceps femoris and Quadriceps femoris muscles from thirty early fattening lambs fed barley straw and concentrate or alfalfa and concentrate were used. Half of the muscles were vacuum aged for three weeks (VA), and the other half were not aged (control). Control and VA muscles were sliced and aerobically displayed. Weight loss, pH, aldehyde contents, instrumental color characteristics and color acceptance were measured at display days 1, 3, 7 and 14. At day 1 redness was higher in VA lamb. However, redness of VA lamb decreases more rapidly during further storage. Redness and color acceptance decreased in VA lamb from day 3, whereas in not-aged lamb the decrease was observed from day 7 onwards. From days 7 to 14 a drop of color acceptance accompanied by an increase in pH and a decrease in lightness was observed in control and VA lamb. © 2014 Elsevier Ltd.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2014.06.036
URI http://hdl.handle.net/10261/102554
DOI10.1016/j.meatsci.2014.06.036
ISSN0309-1740
Aparece en las colecciones: (IGM) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.