期刊
MEAT SCIENCE
卷 87, 期 1, 页码 88-93出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2010.09.008
关键词
Metmyoglobin; Lightness; Hue angle; Discolouration; Case life
资金
- Ministry of Education and Science of Spain
- European Union [MEyC-FIT-060000-2004-142]
The aim of this work was to determine the increase in the shelf life of modified atmosphere packaged fresh lamb meat due to the effect of dietary vitamin E and selenium supplementation on colour and lipid oxidation 128 lambs were fed on a concentrate with standard levels of vitamin E (C) a concentrate enriched with vitamin E (V) a concentrate with sodium selenite (S) and a concentrate enriched with both vitamin E and sodium selenite (VS) The lambs were slaughtered at 27 3 +/- 1 45 kg LW and chops stored on MAP for 7 9 11 and 13 days CIELab colour and TBARs were studied on these days Use of dietary vitamin E extended the shelf life a further 4 days from the commercial sell-by date in terms of lightness hue angle metmyoglobin formation and lipid oxidation Selenium could be used to increase the lightness of meat without vitamin E supplementation in lambs diets (C) 2010 The American Meat Science Association Published by Elsevier Ltd All rights reserved
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