Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life. (June 2016)

• Record Type: Journal Article
• Authors: Guerra-Rivas, C.; Vieira, C.; Rubio, B.; Martínez, B.; Gallardo, B.; Mantecón, A.R.; Lavín, P.; Manso, T.
• Is Part Of: Meat science. Volume 116(2016:Jun.)
• Page Start: 221
• Page End: 229
• Publication Date: 2016-06
• Subjects: Grape pomace -- Lamb -- Meat shelf life; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2016.02.022
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The effect of dietary treatment (CTRL, control; VIT-E, 500 mg kg − 1 vitamin E; GSE, 50 mg grape seed extract kg − 1 ; GP-5, 5% dried red grape pomace kg − 1 ) on shelf life of lamb meat was studied. After slaughter (27 kg LBW), m. longissimus thoracis et lumborum was sliced, packaged under modified atmosphere (80:20%/O2 :CO2 ) and stored in retail conditions for 14 days. At each sampling day (0, 4, 7, 11, 14), microbiological, physico-chemical and sensory characteristics were analysed. Meat from VIT-E presented lower microbial counts than CTRL, GSE and GP-5, without differences between polyphenol treatments (GSE and GP-5) and CTRL. Vitamin E reduced meat discoloration and lipid oxidation (TBARS values) from day 7 with respect to the other treatments. Although not significant, an improvement in TBARS values of about 20% was observed for GSE and GP-5, compared with CTRL, from day 7 of storage. VIT-E dietary treatment was more effective in preventing sensory spoilage than the other treatments. Highlights: The effect of grape pomace on lamb meat shelf life was studied. Meat from vitamin E lambs showed lower microbial counts than lambs fed grape pomace. Vitamin E was more effective in preventing sensory spoilage than grape pomace. The use of grape pomace decreased lipid oxidation by about 20%.