RT info:eu-repo/semantics/article
T1 Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
A1 Vieira Aller, Ceferina
A1 Rubio, B.
A1 Martínez, B.
A1 Ruiz Mantecón, Ángel
A1 Manso Alonso, María Teresa
K1 Suckling lamb meat quality
K1 Meat shelf life
K1 Calcium soap oil
K1 3104.07 Ovinos
AB 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.
PB Elsevier
SN 0921-4488
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/69198
UL https://uvadoc.uva.es/handle/10324/69198
LA eng
NO Small Ruminant Research, July 2019, Vol. 176, p. 47-54.
NO Producción Científica
DS UVaDOC
RD 08-nov-2024