2026-04-27T20:11:38Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/805432025-12-15T20:02:05Zcom_10324_1137com_10324_931com_10324_894col_10324_1222

Guerra Rivas, Cristina María Vieira Aller, Ceferina Rubio, B. Martínez, B. Gallardo García, Beatriz Ruiz Mantecón, Ángel Lavín González, Paz Manso Alonso, María Teresa 2016 Producción Científica The 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% / O2: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 (TBARS 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. application/pdf https://uvadoc.uva.es/handle/10324/80543 eng Elsevier 3104.07 Ovinos Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life info:eu-repo/semantics/article TEXT UVaDOC. Repositorio Documental de la Universidad de Valladolid Hispana