scholarly journals Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat

2021 ◽  
Author(s):  
Sthefany Kamile dos SANTOS ◽  
Michele ROSSET ◽  
Marcela Maíra MIQUELETTO ◽  
Rebecca Mayre Miranda de JESUS ◽  
Cristina Santos SOTOMAIOR ◽  
...  
Keyword(s):  
Shelf Life ◽  
Dietary Supplementation ◽  
Lamb Meat ◽  
Oxidation Parameters

Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

2016 ◽  
Vol 41 (4) ◽  
pp. e13018 ◽  
Author(s):  
A.I. Andres ◽  
M.J. Petron ◽  
J. Delgado-Adamez ◽  
M. Lopez ◽  
M. Timon
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Tomato Pomace ◽  
Lamb Meat

Control of Dietary Energy Level and dl-alpha-Tocopheryl Acetate Treatment Can Improve the Lipid Composition of Lamb Meat

2003 ◽  
Vol 73 (3) ◽  
pp. 171-179 ◽  
Author(s):  
Salvatori ◽  
Maiorano ◽  
Pantaleo ◽  
Brienza ◽  
Filetti ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Energy Level ◽  
Shelf Life ◽  
Low Energy ◽  
Tocopheryl Acetate ◽  
Dietary Energy ◽  
Lamb Meat ◽  
Total Fat

A diet rich in saturated fatty acids promotes plasmatic cholesterol levels and coronary disease in humans, whereas a high intake of polyunsaturated fatty acids reduces atheromatous plaque thickness. This study aimed at establishing a dietary energy level, which combined with intramuscular vitamin E treatment, would improve the nutritional lipid quality and shelf-life of lamb meat. Twenty male lambs were evaluated in a 2 × 2 factorial experiment: they were fed a low- and normal-energy diet (0.85 and 1.00 UFV NE/kg DM, respectively), and were injected intramuscularly with 0 and 150 IU dl-alpha-tocopheryl acetate/weekly for eight weeks. Thereafter, total fat, cholesterol, fatty acid profile, and lipostability were measured in meat samples. Meat total fat was significantly reduced by low energy intake diet and vitamin E administration. Cholesterol was significantly lower in meat from lambs fed the 0.85 UFV NE/kg DM diet. Vitamin E treatment increased linoleic acid percent values and decreased myristic acid levels. Moreover, linoleic acid percentage was inversely correlated with muscle total fat concentration. Meat sensitivity to lipoperoxidation was inversely correlated with muscle vitamin E concentration. This study demonstrates that nutritional characteristics and shelf-life of meat benefit from a low-energy diet and intramuscular vitamin E treatment.

Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

2019 ◽  
Vol 100 (2) ◽  
pp. 656-664 ◽  
Author(s):  
Ana Guerrero ◽  
Sofía Ferrero ◽  
Marta Barahona ◽  
Bruna Boito ◽  
Eduardo Lisbinski ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Frozen Storage ◽  
Edible Coating ◽  
Lamb Meat

scholarly journals Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance

2018 ◽  
Vol 55 (9) ◽  
pp. 3547-3555
Author(s):  
Isabela Rodrigues ◽  
Marco Antonio Trindade ◽  
Ana Flávia Palu ◽  
Juliana Cristina Baldin ◽  
César Gonçalves de Lima ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Consumer Acceptance ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Lamb Meat

Shelf life of Merino lamb meat retail packaged under atmospheres of various compositions

2011 ◽  
Vol 46 (3) ◽  
pp. 492-499 ◽  
Author(s):  
Juan I. Gutiérrez ◽  
Juan F. Tejeda ◽  
Ana I. Carrapiso ◽  
María J. Petrón ◽  
María S. Lara ◽  
...  
Keyword(s):  
Shelf Life ◽  
Lamb Meat
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