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Título
Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
Año del Documento
2019
Editorial
Elsevier
Descripción
Producción Científica
Documento Fuente
Small Ruminant Research, July 2019, Vol. 176, p. 47-54.
Resumo
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.
Materias Unesco
3104.07 Ovinos
Palabras Clave
Suckling lamb meat quality
Meat shelf life
Calcium soap oil
ISSN
0921-4488
Revisión por pares
SI
Patrocinador
This research was subsidised by the Consejería de Educación de la Junta de Castilla y León and Instituto Tecnológico Agrario de Castilla y León
Propietario de los Derechos
© Elsevier
Idioma
eng
Tipo de versión
info:eu-repo/semantics/acceptedVersion
Derechos
openAccess
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