Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere.
作者： Sara Lauzurica , Jesús de la Fuente , Maria Teresa Díaz , Inmaculada Álvarez , Concha Pérez
DOI: 10.1016/J.MEATSCI.2005.02.013
关键词:
摘要: The effect of dietary vitamin E supplementation on modified-atmosphere packed lamb meat during storage was studied. Thirty-six weaned male Manchego breed lambs were fed diets supplemented with three different concentrations (0, 250, 500 and 1000mg/kg feed) for an average 37 days, in the 13-26kg live weight growth range. Slices m. longissimus dorsi packaged under modified atmosphere (70% O(2) 30% CO(2)), stored at 2±1°C darkness 14 28 days. Meat quality parameters after both periods assessed. Dietary significantly increased α-tocopherol concentration muscle. Initially, lipid oxidation (TBARS), colour bacterial load similar all groups. Lipid (P<0.001) throughout storage. increase greater non-supplemented than ones. counts days reached limit microbiological shelf life (7log(10)cfu/cm(2)). to TBARS, pigment inside acceptable limit. maintained its only when supplement, though acceptability.
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