کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2450602 | 1109656 | 2011 | 6 صفحه PDF | دانلود رایگان |
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.
Journal: Meat Science - Volume 87, Issue 1, January 2011, Pages 88–93