RT info:eu-repo/semantics/article
T1 Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life
A1 Guerra Rivas, Cristina María
A1 Vieira Aller, Ceferina
A1 Rubio, B.
A1 Martínez, B.
A1 Gallardo García, Beatriz
A1 Ruiz Mantecón, Ángel
A1 Lavín González, Paz
A1 Manso Alonso, María Teresa
K1 Grape pomace
K1 Lamb
K1 Meat shelf life
K1 3104.07 Ovinos
AB The effect of dietary treatment (CTRL, control; VIT-E, 500 mg kg–1vitamin E; GSE, 50 mg grape seed extract kg–1; GP-5, 5% dried redgrape pomace kg–1) on shelf life of lamb meat was studied. Afterslaughter (27 kg LBW), m. longissimus thoracis et lumborum was sliced,packaged under modified atmosphere (80:20% / O2:CO2) and stored inretail conditions for 14 days. At each sampling day (0, 4, 7, 11, 14),microbiological, physico-chemical and sensory characteristics wereanalysed. Meat from VIT-E presented lower microbial counts thanCTRL, GSE and GP-5, without differences between polyphenoltreatments (GSE and GP-5) and CTRL. Vitamin E reduced meatdiscoloration and lipid oxidation (TBARS values) from day 7 withrespect to the other treatments. Although not significant, an improvementin TBARS values of about 20% was observed for GSE and GP-5,compared with CTRL, from day 7 of storage. VIT-E dietary treatmentwas more effective in preventing sensory spoilage than the othertreatments.
PB Elsevier
SN 0309-1740
YR 2016
FD 2016
LK https://uvadoc.uva.es/handle/10324/80543
UL https://uvadoc.uva.es/handle/10324/80543
LA eng
NO Meat Science, June 2016, vol. 116, p. 221-229
NO Producción Científica
DS UVaDOC
RD 13-dic-2025