Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality. (November 2019)

• Record Type: Journal Article
• Authors: Chikwanha, Obert C.; Moelich, Erika; Gouws, Pieter; Muchenje, Voster; Nolte, Joubert Van E.; Dugan, Michael E.R.; Mapiye, Cletos
• Is Part Of: Meat science. Volume 157(2019)
• Publication Date: 2019-11
• Subjects: Lamb meat -- Microbial growth -- Oxidative stability -- Phenolic compounds -- Sensory quality -- 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.2019.107887
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: 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. Highlights: Shelf-life and sensory quality of grape pomace (GP)-fed lamb meat were evaluated. Antioxidant activity was highest for the 20% GP/kg diet. The 20% GP/kg diet had the lowest lipid and protein oxidation values. The lowest total viable bacterial counts were recorded for the 20% GP/kg diet. Diet neither influenced meat color nor sensory quality.