Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage
2012
Franco, Daniel | Gonzalez, Laura | Bispo, Esperanza | Latorre, Alicia | Moreno, Teresa | Sineiro, Jorge | Sánchez, Marivel | Núñez, María José
The effect of basal dietary supplemented with vegetable oils plus vitamin E (sunflower, soybean, linseed and a basal diet control), type of packaging (MAP or vacuum), addition of natural antioxidant (grape seed, rosemary) and storage time (0, 7, 14 and 21days) on lipid oxidation, color stability, vitamin E content, and total aerobic bacterial counts in steaks of Longissimus thoracis was studied. The triple interaction diet×time×packaging affected oxidative stability, redness and yellowness of the meat. TBARS values did not increase with time in vacuum-packaged samples for all dietary treatments. However, samples from MAP and control showed the highest TBARS values after 21days of storage (0.72mg MDA/kg of meat, P<0.05). Both exogenous antioxidant extracts and MAP maintained low total aerobic counts in steaks until the 21st day. Calves should be fed a diet supplemented with L–VE, stored in MAP and treated with grape seed extract to extend the shelf life of their meat.
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