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dc.contributor.authorVieira Aller, Ceferina
dc.contributor.authorRubio, B.
dc.contributor.authorMartínez, B.
dc.contributor.authorRuiz Mantecón, Ángel
dc.contributor.authorManso Alonso, María Teresa 
dc.date.accessioned2024-07-26T11:20:03Z
dc.date.available2024-07-26T11:20:03Z
dc.date.issued2019
dc.identifier.citationSmall Ruminant Research, July 2019, Vol. 176, p. 47-54.es
dc.identifier.issn0921-4488es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/69198
dc.descriptionProducción Científicaes
dc.description.abstractWe 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.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.classificationSuckling lamb meat qualityes
dc.subject.classificationMeat shelf lifees
dc.subject.classificationCalcium soap oiles
dc.titleSuckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditionses
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© Elsevieres
dc.identifier.doi10.1016/j.smallrumres.2019.04.014es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0921448819300707?via%3Dihubes
dc.identifier.publicationfirstpage47es
dc.identifier.publicationlastpage54es
dc.identifier.publicationtitleSmall Ruminant Researches
dc.identifier.publicationvolume176es
dc.peerreviewedSIes
dc.description.projectThis research was subsidised by the Consejería de Educación de la Junta de Castilla y León and Instituto Tecnológico Agrario de Castilla y Leónes
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones
dc.subject.unesco3104.07 Ovinoses


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