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Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs

AuthorsMorán, Lara ; Rodríguez Calleja, J. M.; Bodas, Raúl ; Prieto, Nuria ; Giráldez, Francisco Javier ; Andrés, Sonia
KeywordsMicrobial spoilage
Sensory evaluation
Water holding capacity
Carnosic acid
Issue Date2012
CitationMeat Science 90(3) : 789-795 (2012)
AbstractThirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL) or enriched with vitamin E (VITE006) or carnosic acid (CARN006; CARN012) were used to assess the effect of these antioxidant compounds on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. The longissimus lumborum samples of VITE006, CARN006 and CARN012 groups showed higher values (P<0.001) of L* (lightness) through the complete storage period under modified atmosphere when compared to the CONTROL group. Moreover, the VITE006 and CARN012 samples revealed lower discoloration when compared to the CONTROL group, these differences being more apparent in a less color stable muscle such as gluteus medius (P<0.05 for hue after 14 days of refrigerated storage). Meat sensory traits were not significantly affected by carnosic acid and microbiological analyses were not conclusive at the doses administered.
Description7 páginas, 5 tablas, 4 figuras.
Publisher version (URL)http://dx.doi.org/10.1016/j.meatsci.2011.11.016
Appears in Collections:(IGM) Artículos
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