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Pramana A, Kurnia D, Firmanda A, Rossi E, Ar NH, Putri VJ. Using palm oil residue for food nutrition and quality: from palm fatty acid distillate to vitamin E toward sustainability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39258508 DOI: 10.1002/jsfa.13878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 08/02/2024] [Accepted: 08/23/2024] [Indexed: 09/12/2024]
Abstract
Increasing global palm oil production yields a valuable palm fatty acid distillate (PFAD) - a rich vitamin E (Vit-E) source and multifunctional ingredient in the food agro-industry - that can be utilized to achieve sustainability. This article reviews trends in the use and role of PFAD and its Vit-E in the food sector and proposes an integrated agro-industrial concept toward sustainability. Vit-E can be separated from PFAD with diverse and impactful pharmaceutical activities, including antioxidant, anti-inflammatory, anticancer and anti-ultraviolet effects. Based on in vivo experimental tests, PFAD and Vit-E supplementation can enhance the productivity and quality of livestock-based food products. PFAD is a plasticizer and antistatic packaging material in food packaging systems, and its derivatives can be used as food additives. Meanwhile, the Vit-E molecule in packaging can extend food shelf life by maintaining color stability, reducing lipid oxidation and rancidity, adding antimicrobial properties, and influencing changes in packaging properties such as water vapor, tensile strength, melting point and other physical properties. Toward sustainability, an integrated agro-industrial design has been proposed to implement clean production, increase the added value of palm oil industry residues, minimize environmental risks and increase profits to achieve long-term social welfare. In conclusion, PFAD residues and their Vit-E content have shown broad benefits in the food sector and prospects toward sustainability. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Angga Pramana
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru, Indonesia
| | - Dihan Kurnia
- Department of Animal Science, Politeknik Pertanian Negeri Payakumbuh, Lima Puluh Kota, Indonesia
| | - Afrinal Firmanda
- Department of Chemical Engineering, Faculty of Engineering, University of Indonesia, Depok, Indonesia
| | - Evy Rossi
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru, Indonesia
| | - Nur Hasnah Ar
- Department of Agricultural Technology, Faculty of Agriculture, Universitas Riau, Pekanbaru, Indonesia
| | - Vivin Jenika Putri
- Department of Agricultural Technology, Faculty of Agricultural, Lancang Kuning University, Pekanbaru, Indonesia
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Ponnampalam EN, Kiani A, Santhiravel S, Holman BWB, Lauridsen C, Dunshea FR. The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review. Animals (Basel) 2022; 12:ani12233279. [PMID: 36496798 PMCID: PMC9738477 DOI: 10.3390/ani12233279] [Citation(s) in RCA: 49] [Impact Index Per Article: 24.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 11/18/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022] Open
Abstract
The biological effects of oxidative stress and associated free radicals on farm animal performance, productivity, and product quality may be managed via dietary interventions-specifically, the provision of feeds, supplements, and forages rich in antioxidants. To optimize this approach, it is important first to understand the development of free radicals and their contributions to oxidative stress in tissue systems of farm animals or the human body. The interactions between prooxidants and antioxidants will impact redox homeostasis and, therefore, the well-being of farm animals. The impact of free radical formation on the oxidation of lipids, proteins, DNA, and biologically important macromolecules will likewise impact animal performance, meat and milk quality, nutritional value, and longevity. Dietary antioxidants, endogenous antioxidants, and metal-binding proteins contribute to the 'antioxidant defenses' that control free radical formation within the biological systems. Different bioactive compounds of varying antioxidant potential and bio-accessibility may be sourced from tailored feeding systems. Informed and successful provision of dietary antioxidants can help alleviate oxidative stress. However, knowledge pertaining to farm animals, their unique biological systems, and the applications of novel feeds, specialized forages, bioactive compounds, etc., must be established. This review summarized current research to direct future studies towards more effective controls for free radical formation/oxidative stress in farm animals so that productivity and quality of meat and milk can be optimized.
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Affiliation(s)
- Eric N. Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia
- Correspondence:
| | - Ali Kiani
- Department of Animal Sciences, Faculty of Agriculture and Natural Resources, Lorestan University, Khorramabad P.O. Box 465, Iran
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada
| | - Benjamin W. B. Holman
- Wagga Wagga Agricultural Institute, NSW Department of Primary Industries, Wagga Wagga, NSW 2650, Australia
| | - Charlotte Lauridsen
- Department of Animal and Veterinary Sciences, Aarhus University, P.O. Box 50, DK-8830 Tjele, Denmark
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
- The Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, UK
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3
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Oliveira MRCDE, Echeverria L, Martinez AC, Goes RHTBDE, Scanavacca J, Barros BCB. Safflower seed supplementation in lamb feed: effects upon fatty acid profile and quality of meat patty formulations. AN ACAD BRAS CIENC 2021; 93:e20190903. [PMID: 33533801 DOI: 10.1590/0001-3765202120190903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 12/18/2019] [Indexed: 11/22/2022] Open
Abstract
The aims of this study were to determine the fatty acid profile of meat from lambs fed with different levels of safflower seed (0%, 7.5%, and 15%) and, also, to compare the characteristics of the meat patties prepared from this lamb meat (LMP) with beef meat patties (BMP). The safflower seed-supplemented diet did not change the contents of polyunsaturated and unsaturated fatty acids, except for C22:1. All meat patty formulations were considered safe for consumption. The values of cooking yield, shrinkage, water absorption index, luminosity (L*), and redness (a*) were similar for the LMP and BMP tested. While the safflower seed-supplemented diet did not alter the moisture, ash, and protein levels of LMP, the lipid content was lower than that in BMP. The incorporation of 15% safflower seed into lamb feed contributed to promoting better sensory attributes of the meat patties. Most of the physicochemical properties evaluated were similar among LMP and BMP. However, to improve the sensory properties of the product, dietary supplementation with 15% safflower seed is recommended.
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Affiliation(s)
- Mitally Rayana C DE Oliveira
- Maringá State University, Departament of Technology, Avenida Ângelo Moreira da Fonseca, 1800, Parque Danielle, 87506-370 Umuarama, PR, Brazil
| | - Larissa Echeverria
- Maringá State University, Departament of Technology, Avenida Ângelo Moreira da Fonseca, 1800, Parque Danielle, 87506-370 Umuarama, PR, Brazil
| | - Antonio C Martinez
- Maringá State University, Departament of Veterinary Medicine, Estrada da Paca s/n, São Cristóvão, 87502-970 Umuarama, PR, Brazil
| | - Rafael Henrique T B DE Goes
- Federal University of Grande Dourados (UFGD), Department of Animal Science, Rod. Dourados-Itahum, Km 12, 79804-970 Dourados, MS, Brazil
| | - Juliana Scanavacca
- Maringá State University, Departament of Technology, Avenida Ângelo Moreira da Fonseca, 1800, Parque Danielle, 87506-370 Umuarama, PR, Brazil
| | - Beatriz C B Barros
- Maringá State University, Departament of Technology, Avenida Ângelo Moreira da Fonseca, 1800, Parque Danielle, 87506-370 Umuarama, PR, Brazil
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4
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Ramanathan R, Hunt MC, Mancini RA, Nair MN, Denzer ML, Suman SP, Mafi GG. Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9598] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain. Tissue homeostasis changes immediately after exsanguination, leading to acidification of muscle. Any alteration in pH drop can influence both muscle structure and enzymatic activity related to oxygen consumption and the redox state of myoglobin. This review focuses on both fundamental and applied approaches to under-stand the effects of pH on biochemical changes, oxygen diffusion, and its impact on meat color. Recent updates utilizing high-throughput “omics” approaches to elucidate the biochemical changes associated with high-pH meat are also dis-cussed. The fundamental aspects affecting fresh meat color are complex and highly interrelated with factors ranging from live animal production to preharvest environmental issues, muscle to meat conversion, and numerous facets along the merchandising chain of marketing meat to consumers.
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Affiliation(s)
| | - Melvin C. Hunt
- Kansas State University Department of Animal Sciences and Industry
| | | | | | - Morgan L. Denzer
- Oklahoma State University Department of Animal and Food Sciences
| | | | - Gretchen G. Mafi
- Oklahoma State University Department of Animal and Food Sciences
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Śmiecińska K, Kubiak D, Daszkiewicz T, Osowiec P. Changes in the colour and sensory properties of
beef frozen after seven days of ageing in a modified
atmosphere. ROCZNIKI NAUKOWE POLSKIEGO TOWARZYSTWA ZOOTECHNICZNEGO 2018. [DOI: 10.5604/01.3001.0013.5112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of the study was to evaluate the colour, sensory properties and shear force
values of meat from ten young bulls produced by crossing Polish Black-and-White
Holstein-Friesian cows with Belgian White Blue bulls. The quality of the longissimus
lumborum (LL) muscle was determined after seven-day ageing under various modified
atmosphere (MA) conditions (vacuum – group B; 40% CO2 + 60% N2 – group C; 30%
CO2 + 70% Ar – group D) followed by freezing and frozen storage. The process of seven-
day ageing in MA composed of 40% CO2 + 60% N2 significantly increased the colour
lightness of the beef samples. Eight-month frozen storage increased colour lightness
in the meat samples aged in MA composed of 30% CO2 + 70% Ar. Meat samples aged
under various MA conditions had a higher contribution of redness (a*) and yellowness
(b*) than non-aged beef. Meat samples frozen after ageing in MA containing Ar had
less redness than the samples from other groups. After frozen storage, meat samples
from all groups had less redness and yellowness. Ageing and frozen storage had no significant
effect on the juiciness of the beef. The beef aged in vacuum conditions was the
most tender, both before and after frozen storage. Ageing had no significant influence
on the shear force of meat samples evaluated before freezing. Meat samples aged in
MA composed of 30% CO2 + 70% Ar evaluated after frozen storage had lower average
shear force values than beef that had not been aged prior to freezing.
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Affiliation(s)
- Katarzyna Śmiecińska
- University of Warmia and Mazury in Olsztyn Faculty of Animal Bioengineering Department of Commodity Science and Animal Raw Material Processing
| | - Dorota Kubiak
- University of Warmia and Mazury in Olsztyn Faculty of Animal Bioengineering Department of Commodity Science and Animal Raw Material Processing
| | - Tomasz Daszkiewicz
- University of Warmia and Mazury in Olsztyn Faculty of Animal Bioengineering Department of Commodity Science and Animal Raw Material Processing
| | - Paulina Osowiec
- University of Warmia and Mazury in Olsztyn Faculty of Animal Bioengineering Department of Commodity Science and Animal Raw Material Processing
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Chmiel M, Słowiński M. Effect of Storage in Display Cases on the Sensory Quality of Chicken Breast Meat (M. Pectoralis). BRAZILIAN JOURNAL OF POULTRY SCIENCE 2018. [DOI: 10.1590/1806-9061-2017-0628] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- M Chmiel
- Warsaw University of Life Sciences, Poland
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Abstract
A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, with particular attention to total viable count, aerobic spoilage bacteria, anaerobic bacteria,Enterobacteriaceae, Brochothrix thermosphacta,and lactic acid bacteria. Moreover, the effect on acidification by LAB was also deepened. As colour is the main characteristic influencing purchase decisions at the point of sale, the effect of skin packaging on this parameter was evaluated for raw meat but also for cooked meat. Tenderness, juiciness, and the ability to hold liquid of raw meat when packed in skin conditions were also considered. Furthermore, odour and flavour were considered as sensorial parameters possibly affected by skin packaging. Finally, acceptability by consumer was also investigated. In the studies considered, results showed that skin packaging is advantageous in terms of maintenance of meat quality and for prolonging shelf-life, improving the stability of the products.
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Passetti RAC, Torrecilhas JA, Ornaghi MG, Mottin C, de Oliveira CAL, Guerrero A, del Mar Campo M, Sañudo C, do Prado IN. Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils. Meat Sci 2017; 123:105-111. [DOI: 10.1016/j.meatsci.2016.09.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2016] [Revised: 09/15/2016] [Accepted: 09/20/2016] [Indexed: 11/28/2022]
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Baugreet S, Kerry JP, Botineştean C, Allen P, Hamill RM. Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Sci 2016; 122:40-47. [PMID: 27474789 DOI: 10.1016/j.meatsci.2016.07.004] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 11/18/2022]
Abstract
The effects of clean label functional protein ingredients; pea protein isolate (PPI), rice protein (RP) and lentil flour (LF), at 3% and 7% inclusion levels on technological and shelf life parameters of beef patties were evaluated over 12days. Protein content in the RP7 treatment was higher (P<0.05) than controls, but did not differ significantly from PPI7 and RP3. No effects on moisture, fat or ash content were detected. LF addition reduced product hardness, cohesiveness, gumminess and chewiness compared with controls. RP-enriched and control patties were associated with lower lipid oxidation over storage than PPI- and LF-enriched patties. RP had a differential effect on (L*), (a*) and (b*) when compared with controls. Microbiological characteristics for all treatments were acceptable after 12days. Protein fortified beef patties with a softer texture and acceptable technological properties targeted for ease of consumption by older adults were produced in an attempt to reach dietary targeted protein requirements for this segment.
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Affiliation(s)
- Sephora Baugreet
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, Food Science Building, University College Cork, Ireland
| | - C Botineştean
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Paul Allen
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Ruth M Hamill
- Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland.
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Łopacka J, Półtorak A, Wierzbicka A. Effect of MAP, vacuum skin-pack and combined packaging methods on physicochemical properties of beef steaks stored up to 12days. Meat Sci 2016; 119:147-53. [PMID: 27180223 DOI: 10.1016/j.meatsci.2016.04.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Revised: 03/22/2016] [Accepted: 04/25/2016] [Indexed: 02/06/2023]
Abstract
The physicochemical properties of M. longissimus lumborum steaks over 12days of storage at 2°C, and under three packaging conditions, were investigated: vacuum skin packaging (VSP); modified atmosphere packaging (MAP), and their combination with semi-permeable inner VSP film (VSP-MAP). Standard gas composition (80% O2/20% CO2) was used for MAP and VSP-MAP packaging. CIE L*a*b* color parameters of VSP-MAP samples were similar to those kept in MAP and significantly higher to those stored in VSP. Myoglobin oxidation was more evident in VSP-MAP and MAP samples than in VSP indicating increased oxidation processes. However, storage in MAP resulted in greater lipid oxidation compared both to VSP and VSP-MAP. No differences between treatments were observed in terms of Warner-Bratzler shear force values and drip loss. In general, these results suggest that the combination of VSP and MAP methods may be an efficient way to reduce negative quality changes typical for both systems used separately.
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Affiliation(s)
- Joanna Łopacka
- Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland.
| | - Andrzej Półtorak
- Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Warsaw University of Life Sciences, 159C Nowoursynowska St., Poland
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Fu QQ, Liu R, Zhou GH, Zhang WG. Effects of Packaging Methods on the Color of Beef Muscles Through Influencing Myoglobin Status, Metmyoglobin Reductase Activity and Lipid Oxidation. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12740] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Qing-Quan Fu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China; Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University; Nanjing China
- School of Food Science; Nanjing Xiaozhuang University; Nanjing China
| | - Rui Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China; Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University; Nanjing China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China; Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University; Nanjing China
| | - Wan-Gang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China; Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University; Nanjing China
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Prieto N, Juárez M, Larsen I, López-Campos Ó, Zijlstra R, Aalhus J. Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy. Meat Sci 2015; 110:76-84. [DOI: 10.1016/j.meatsci.2015.07.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2014] [Revised: 05/12/2015] [Accepted: 07/06/2015] [Indexed: 10/23/2022]
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González-Calvo L, Ripoll G, Molino F, Calvo JH, Joy M. The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:103-110. [PMID: 24723073 DOI: 10.1002/jsfa.6688] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 01/31/2014] [Accepted: 04/05/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The use of concentrates supplemented with α-tocopherol in animals is an effective method to reduce the oxidative processes that occur in meat products. The high cost of α-tocopherol requires accurate feeding, so it is necessary to define the minimum period of α-tocopherol concentrate supplementation that will ensure an acceptable meat quality. Indoor concentrate-fed light lambs (n = 35) were supplemented with 500 mg dl-α-tocopheryl acetate (VE) kg(-1) concentrate for a period of between 4 and 28 days before being slaughtered at 22-24 kg body weight. Control lambs (n = 12) were not supplemented with α-tocopherol. RESULTS The α-tocopherol content in both plasma and muscle tissues increased significantly with the length of supplementation (P < 0.001). The thiobarbituric acid-reactive substance (TBARS) concentration in meat decreased exponentially when the muscle α-tocopherol concentration was increased to 0.61-0.90 mg kg(-1) fresh meat (P < 0.05). After 7 days of display, the formation of metmyoglobin (MMb) decreased significantly as the α-tocopherol content increased to 0.31-0.60 mg kg(-1) meat (P < 0.05). CONCLUSION A range of 0.61-0.90 mg α-tocopherol kg(-1) fresh meat protected fresh lamb meat from lipid oxidation and MMb formation. This level can be achieved by supplementation with 500 mg VE kg(-1) concentrate for a period of 7-14 days before slaughter.
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Affiliation(s)
- Laura González-Calvo
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda Montañana, 930, E-50059, Zaragoza, Spain
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Suman SP, Hunt MC, Nair MN, Rentfrow G. Improving beef color stability: Practical strategies and underlying mechanisms. Meat Sci 2014; 98:490-504. [DOI: 10.1016/j.meatsci.2014.06.032] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 06/20/2014] [Accepted: 06/21/2014] [Indexed: 01/31/2023]
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