Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life

• The effect of grape pomace on lamb meat shelf life was studied.
• Meat from vitamin E lambs showed lower microbial counts than lambs fed grape pomace.
• Vitamin E was more effective in preventing sensory spoilage than grape pomace.
• The use of grape pomace decreased lipid oxidation by about 20%.

The effect of dietary treatment (CTRL, control; VIT-E, 500 mg kg− 1 vitamin E; GSE, 50 mg grape seed extract kg− 1; GP-5, 5% dried red grape pomace kg− 1) on shelf life of lamb meat was studied. After slaughter (27 kg LBW), m. longissimus thoracis et lumborum was sliced, packaged under modified atmosphere (80:20%/O2:CO2) and stored in retail conditions for 14 days. At each sampling day (0, 4, 7, 11, 14), microbiological, physico-chemical and sensory characteristics were analysed. Meat from VIT-E presented lower microbial counts than CTRL, GSE and GP-5, without differences between polyphenol treatments (GSE and GP-5) and CTRL. Vitamin E reduced meat discoloration and lipid oxidation (TBARS values) from day 7 with respect to the other treatments. Although not significant, an improvement in TBARS values of about 20% was observed for GSE and GP-5, compared with CTRL, from day 7 of storage. VIT-E dietary treatment was more effective in preventing sensory spoilage than the other treatments.