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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 2025-12-13T12:25:16Z 2025-12-13T12:25:16Z 2016 Meat Science, June 2016, vol. 116, p. 221-229 0309-1740 https://uvadoc.uva.es/handle/10324/80543 10.1016/j.meatsci.2016.02.022 221 229 Meat Science 116 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. eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ Copyright © 2016 Published by Elsevier Ltd. Attribution-NonCommercial-NoDerivatives 4.0 Internacional 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