| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792553 | Meat Science | 2012 | 5 Pages |
Abstract
⺠In this study we use a dietary rosemary extract for improving lamb meat quality. ⺠Packed lamb cuts are kept under retail display conditions. ⺠We found that dietary rosemary inhibited lipid oxidation and rancidity. ⺠Sensory and microbial spoilage are moderately delayed by dietary rosemary. ⺠Rosemary extract extends the shelf life of lamb cuts under retail display conditions.
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Authors
Sancho Bañón, Lorena Méndez, Elisabet Almela,