| Effects of dietary rosemary extract on lamb spoilage under retail display conditions. | |
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MedLine Citation:
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PMID: 22032920 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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A dietary rosemary extract (RE) was tested to extend the shelf life of raw lamb meat. Lambs were supplemented with 0.6mgkg(-1) RE during fattening (from 13 to 25kg live weight). Meat spoilage (total viable counts, psycrophilic bacteria, Enterobacteriaceae, molds and yeasts), TBARS, CIE L*a*b* color and the sensory traits of lamb cuts were analyzed on days 0, 7, 14 or 21 under retail display conditions (70/30 O(2)/CO(2) atmosphere, 2°C temperature and 1600lx lighting). Supplementation of the lamb diet with RE was effective (P<0.05) in prolonging the time chilled-packed lamb cuts could be kept under retail display conditions. Dietary rosemary clearly inhibited lipid oxidation and rancidity, and was moderately efficient in preventing sensory deterioration and microbial spoilage. Although the results concerning meat preservation were limited, the dietary use of rosemary extracts in lambs seems to be promising as a nutritional strategy for improving meat quality. |
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Authors:
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Sancho Bañón; Elisabet Almela |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-10-6 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-10-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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