Mostrar el registro sencillo del ítem
dc.contributor.author | Vieira Aller, Ceferina | |
dc.contributor.author | Rubio, B. | |
dc.contributor.author | Martínez, B. | |
dc.contributor.author | Ruiz Mantecón, Ángel | |
dc.contributor.author | Manso Alonso, María Teresa | |
dc.date.accessioned | 2024-07-26T11:20:03Z | |
dc.date.available | 2024-07-26T11:20:03Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Small Ruminant Research, July 2019, Vol. 176, p. 47-54. | es |
dc.identifier.issn | 0921-4488 | es |
dc.identifier.uri | https://uvadoc.uva.es/handle/10324/69198 | |
dc.description | Producción Científica | es |
dc.description.abstract | We studied the effect of calcium soaps offered to ewes during lactation (CO, 3% Ca soap of palm oil; OLI, 3% Ca soap of olive oil; FO, 3% Ca soap of fish oil) on the microbial, physical-chemical and sensory properties of suckling lamb meat packaged with modified atmosphere packaging (80%O2:20%CO2) throughout storage; six ewes were tested per treatment. Microbial counts (Enterobacteriae, Pseudomonas spp., psychrotrophic and lactic acid bacteria), lipid oxidation (TBARS), colour coordinates (L*, a*, b*), metmyoglobin content and sensory quality were analysed on days 0, 5, 8 and 13 of storage. Throughout storage, the evolution of most parameters throughout depended on the lambs’ mothers' diet. From day 5 onward, microbial counts, as well as pigments and lipid oxidation, presented the highest values with FO. CO and OLI were rejected for poor sensory quality after 13 days, whereas FO reached the limit of rejection after 5 days. Therefore, the positive effect of increasing PUFA in sucking lamb meat via FO is limited due to a shorter shelf life. | es |
dc.format.mimetype | application/pdf | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject.classification | Suckling lamb meat quality | es |
dc.subject.classification | Meat shelf life | es |
dc.subject.classification | Calcium soap oil | es |
dc.title | Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions | es |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.holder | © Elsevier | es |
dc.identifier.doi | 10.1016/j.smallrumres.2019.04.014 | es |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0921448819300707?via%3Dihub | es |
dc.identifier.publicationfirstpage | 47 | es |
dc.identifier.publicationlastpage | 54 | es |
dc.identifier.publicationtitle | Small Ruminant Research | es |
dc.identifier.publicationvolume | 176 | es |
dc.peerreviewed | SI | es |
dc.description.project | This research was subsidised by the Consejería de Educación de la Junta de Castilla y León and Instituto Tecnológico Agrario de Castilla y León | es |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.type.hasVersion | info:eu-repo/semantics/acceptedVersion | es |
dc.subject.unesco | 3104.07 Ovinos | es |
Ficheros en el ítem
Este ítem aparece en la(s) siguiente(s) colección(ones)
La licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 Internacional