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Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life

AuthorsGuerra-Rivas, C.; Vieira, Ceferina ; Rubio, B.; Martínez, B.; Gallardo, B.; Mantecón, Ángel R. ; Lavín, Paz ; Manso, Teresa
KeywordsGrape pomace
Meat shelf life
Issue DateJun-2016
CitationMeat Science 116: 221-229 (2016)
AbstractThe effect of dietary treatment (CTRL, control; VIT-E, 500 mg kg(-1) vitamin E; GSE, 50 mg grape seed extract kg(-1); GP-5 , 5% dried red grape pomace kg(-1)) on shelf life of lamb meat was studied. After slaughter (27 kg LBW), m. longissimus thoracis et lumborum was sliced, packaged under modified atmosphere (80:20%/O-2:CO2) and stored in retail conditions for 14 days. At each sampling day (0, 4, 7, 11, 14), microbiological, physico-chemical and sensory characteristics were analysed. Meat from VIT-E presented lower microbial counts than CTRL, GSE and GP-5, without differences between polyphenol treatments (GSE and GP-5) and CTRL. Vitamin E reduced meat discoloration and lipid oxidation (TEARS values) from day 7 with respect to the other treatments. Although not significant, an improvement in TBARS values of about 20% was observed for GSE and GP-5, compared with CTRL, from day 7 of storage. VIT-E dietary treatment was more effective in preventing sensory spoilage than the other treatments. (C) 2016 Elsevier Ltd. All rights reserved.
Description9 páginas, 2 tablas, 3 figuras.
Publisher version (URL)http://dx.doi.org/ 10.1016/j.meatsci.2016.02.022
Appears in Collections:(IGM) Artículos
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