Journal
MEAT SCIENCE
Volume 91, Issue 4, Pages 430-434Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.02.027
Keywords
Antioxidant; Texture; Protein carbonyl; Oxysterol; Carnosic acid; Rosemary
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Funding
- CSIC
- [AGL2010-19094]
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Thirty-two Merino lambs fed barley straw and a concentrate alone (CONTROL group) or enriched with carnosic acid [0.6 g kg(-1) dry matter (DM), CARN006 group; 1.2 g kg(-1) DM, CARN012 group] or vitamin E (0.6 g kg(-1) DM, VITE006 group) were used to assess the effect of these antioxidant compounds on meat quality. After being fed the experimental diets for at least 5 weeks, the animals were slaughtered with the 25 kg intended body weight and the different muscles (longissimus lumborum; LL, gluteus medius; GM) were sliced and kept refrigerated under modified atmosphere packaging during 0, 7 and 14 days. The results indicate that carnosic acid seemed to be useful to delay lipid peroxidation in a medium colour-stable muscle such as GM, but this effect was lower than that observed when vitamin E was supplemented to fattening lambs. On the contrary, meat texture and protection against cholesterol oxidation were equally improved with both compounds. (C) 2012 Elsevier Ltd. All rights reserved.
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