| Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. | |
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MedLine Citation:
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PMID: 20920835 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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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. |
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Authors:
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G Ripoll; M Joy; F Muñoz |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2010-09-18 |
Journal Detail:
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Title: Meat science Volume: 87 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Jan |
Date Detail:
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Created Date: 2010-10-22 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 88-93 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
Affiliation:
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Unidad de Tecnología en Producción Animal, CITA, Avda. Montañana, 930, 50.059, Zaragoza, Spain. gripoll@aragon.es |
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