Journal
MEAT SCIENCE
Volume 90, Issue 3, Pages 789-795Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.11.016
Keywords
Microbial spoilage; Color; Sensory evaluation; Water holding capacity; Carnosic acid; Rosemary
Categories
Funding
- Consejeria de Educacion de la Junta de Castilla y Leon [GR158]
- CSIC
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Thirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL) or enriched with vitamin E (VITE006) or carnosic acid (CARN006; CARN012) were used to assess the effect of these antioxidant compounds on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. The longissimus lumborum samples of VITE006, CARN006 and CARN012 groups showed higher values (P<0.001) of L* (lightness) through the complete storage period under modified atmosphere when compared to the CONTROL group. Moreover, the VITE006 and CARN012 samples revealed lower discoloration when compared to the CONTROL group, these differences being more apparent in a less color stable muscle such as gluteus medius (P<0.05 for hue after 14 days of refrigerated storage). Meat sensory traits were not significantly affected by carnosic acid and microbiological analyses were not conclusive at the doses administered. (C) 2011 Elsevier Ltd. All rights reserved.
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