2026-04-27T08:21:04Zhttps://uvadoc.uva.es/oai/request

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

Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life Guerra Rivas, Cristina María Vieira Aller, Ceferina Rubio, B. Martínez, B. Gallardo García, Beatriz Ruiz Mantecón, Ángel Lavín González, Paz Manso Alonso, María Teresa 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. 2025-12-13T12:25:16Z 2025-12-13T12:25:16Z 2016 info:eu-repo/semantics/article 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 eng https://www.sciencedirect.com/science/article/abs/pii/S0309174016300390?via%3Dihub 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 Elsevier SI