Journal
MEAT SCIENCE
Volume 93, Issue 2, Pages 207-212Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.08.023
Keywords
Microbial spoilage; Colour; PUFA; Flavonoid; Antioxidant
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Funding
- 'Consejeria de Educacion de la Junta de Castilla y Leon' [CSI185B11-2]
- JAE-Predoc grant under the programme 'Junta para la Ampliacion de Estudios' (CSIC-European Social Fund)
- JAE-Doc contract
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Thirty-two Merino lambs fed barley straw and a concentrate formulated either with palm oil (CTRL group) plus quercetin (QCT group) or flaxseed (FS group) plus quercetin (FS-QCT group) were used to assess the effects of this flavonoid on meat quality attributes. The animals were slaughtered after being fed for at least 5 weeks with the experimental diets. Chemical composition of longissimus thoracis (LT) muscle was not different among treatments. The longissimus lumborum (LL) samples of QCT and FS-QCT groups revealed lower discolouration (hue angle) when compared to the CTRL and FS lambs (P<0.05), whereas extract release volume (ERV) and microbiological data jointly suggest that flaxseed and quercetin may reduce the growth of microbial populations responsible for meat spoilage in quadriceps femoris (QF). (C) 2012 Elsevier Ltd. All rights reserved.
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