title: Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life.
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.
authors.affiliation: ETS Ingenierías Agrarias, Dpto. Ciencias Agroforestales, Universidad de Valladolid, 34004 Palencia, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Guerra-Rivas
authors.affiliation: Estación Tecnológica de la Carne (Instituto Tecnológico Agrario de Castilla y León), 37770 Guijuelo, Salamanca, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Vieira
authors.affiliation: Estación Tecnológica de la Carne (Instituto Tecnológico Agrario de Castilla y León), 37770 Guijuelo, Salamanca, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Rubio
authors.affiliation: Estación Tecnológica de la Carne (Instituto Tecnológico Agrario de Castilla y León), 37770 Guijuelo, Salamanca, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Martínez
authors.affiliation: ETS Ingenierías Agrarias, Dpto. Ciencias Agroforestales, Universidad de Valladolid, 34004 Palencia, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Gallardo
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-ULE), 24346 Grulleros, León, Spain.
authors.forename: A R
authors.initials: AR
authors.lastname: Mantecón
authors.affiliation: Instituto de Ganadería de Montaña (CSIC-ULE), 24346 Grulleros, León, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Lavín
authors.affiliation: ETS Ingenierías Agrarias, Dpto. Ciencias Agroforestales, Universidad de Valladolid, 34004 Palencia, Spain. Electronic address: tmanso@agro.uva.es.
authors.forename: T
authors.initials: T
authors.lastname: Manso
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D004032:Diet / Q000662:veterinary*; D061353:Food Storage; D056604:Grape Seed Extract / Q000494:pharmacology*; D008297:Male; D008460:Meat / Q000032:analysis*; D012756:Sheep; D013997:Time Factors; D014810:Vitamin E / Q000494:pharmacology*; D027843:Vitis
chemical_list: D056604:Grape Seed Extract; D014810:Vitamin E
keywords: Grape pomace; Lamb; Meat shelf life