کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502887 | 1554055 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
This study investigated the effects of vitamin E, electrical stimulation, aging and packaging system on the colour stability of lamb meat. Eighty crossbred wether lambs, 6-8Â months old were fed on either vitamin E or control pelleted diet for 31Â days prior to slaughter. Half of the carcases from each group were electrically stimulated before being split longitudinally into 2. Each side was randomly allocated 1 of the 4 aging periods (5Â days fresh, 10, 20 and 30Â days CO2). Muscle samples were set for retail display, after the respective aging period, colour was measured over 96Â h. Supplementing vitamin E nutritionally is likely to lengthen the shelf life of lamb products aged longer than 10Â days. Muscle vitamin E concentrations >Â 3.0Â mg/kg are required to increase the shelf life of lamb cuts aged for up to 30Â days to 60Â h. Medium voltage electrical stimulation did not have a detrimental effect on the display life of aged lamb meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 139, May 2018, Pages 65-73
Journal: Meat Science - Volume 139, May 2018, Pages 65-73
نویسندگان
Cameron G. Jose, Robin H. Jacob, David W. Pethick, Graham E. Gardner,