Natural antioxidants in processing and storage stability of sheep and goat meat products

Quality properties of sausage incorporated with flaxseed and tomato powders

The present study investigates the chemical properties and sensory attributes of beef sausages which have been incorporated with three tomato powder levels (0, 1.5 and 3%) and three flaxseed powder levels (0, 3 and 6%). All samples were stored at 4 °C for 42 days. The addition of tomato and flaxseed powders decreased (P < .001) L* values, pH, residual nitrite and moisture contents and increased b* value (P < .001), protein, carbohydrate, ash, fiber and total calories contents. The nitrite content decreased during the storage time. Linolenic acid increased with the addition of flaxseed powder. Generally, adding tomato and flaxseed powders up to 3% had no effect (P > .05) on the sensory evaluation parameters on cooked and fried sausages. Based on the obtained results, it is possible to produce sausages incorporated with tomato and flaxseed powders and introduce to the market as a new processed meat product.

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.

Upregulation of antioxidant enzymes by organic mineral co-factors to improve oxidative stability and quality attributes of muscle from laying hens

This study investigated the impact of organic trace minerals (OTM: Fe, Cu, Mn, and Zn proteinates premix) and Se-yeast (0.25 mg/kg) as a feed supplement versus inorganic forms of the same minerals (sulfated) on the enzymatic (GPX, CAT, SOD), oxidative, and physicochemical properties of fresh breast muscle from 68-week old hens during storage (4 °C) for 0, 2, 4 and 6 days. OTM with Se-yeast was more effective than sulfated minerals or selenite for enriching meat with Zn, Se and vitamin E (P < .05). At only one-third of the full inorganic mineral supplementation level, OTM with Se-yeast still induced higher GPX activity and greater inhibition of lipid (58% less TBARS) and protein (24% less sulfhydryl loss) oxidation. The organic mineral treatments significantly decreased drip loss and improved color stability of meat when compared with inorganic mineral supplements. Enhanced muscle cellular antioxidant enzymatic activity by the mineral co-factors was plausibly implicated in the protection.

Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality

The study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for evaluation of protein oxidation and microbial counts on days 1, 5 and 7, while a trained panel assessed the sensory quality on day 1. Diet neither influenced meat color nor sensory quality. Diet × day interactions were observed for antioxidant activity, lipid and protein oxidation. Overall, the 20% GP/kg-diet finished lamb meat had the highest antioxidant activity and the lowest total viable bacterial counts, lipid and protein oxidation values during the shelf-life period. The 20% GP/kg DM in lamb diets, therefore, improved lamb meat shelf-life without negatively affecting sensory quality.

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat colour and lipid oxidative stability can be improved by adding antioxidants to animal diet. This study investigated the effects of the addition of astaxanthin to a butylated hydroxytoluene (BHT)-containing commercial milk-replacer, at a rate of 25 mg of astaxanthin/kg of milk-replacer powder, on suckling lamb meat quality. Twenty newborn (2 day old) lambs allocated to individual pens were artificially reared for 22 days. Ten lambs (Control) were fed a commercial milk-replacer and the other ten (Astaxanthin) received the same milk-replacer but included astaxanthin. After the feeding trial, meat and fat colour, astaxanthin and BHT levels in meat, oxidative stability in refrigerated and frozen raw meat and refrigerated cooked meat, and meat volatiles in cooked meat were determined. Astaxanthin in artificially reared suckling lambs at the levels used reduced the accumulation of BHT in the meat, slightly affected meat colour, by reducing meat lightness and increasing meat and fat redness, and increased the lipid stability of frozen meat.