Dietary plant extracts combined with vitamin E limit the discoloration in stored n-3 PUFA rich meat
| Autor: | Mylène Delosière, Dominique Gruffat, Emilie Parafita, Denys Durand, Mihaela Habeanu |
|---|---|
| Přispěvatelé: | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Association pour le Développement de l'Industrie de la Viande, Institute for Animal Biology and Nutrition, ANR, VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Antioxidant Oxygenation index medicine.medical_treatment [SDV]Life Sciences [q-bio] packaging bœuf plant vitamin E [SHS]Humanities and Social Sciences 03 medical and health sciences medicine [INFO]Computer Science [cs] Food science color beef N 3 pufa couleur 2. Zero hunger Chemistry Vitamin E vitamine e 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science emballage 030104 developmental biology Metmyoglobin Ageing Polyphenol Modified atmosphere |
| Zdroj: | Agricultural Sciences Agricultural Sciences, Scientific research, 2018, 09 (01), pp.23-36. ⟨10.4236/as.2018.91003⟩ Agricultural Sciences 01 (09), 23-36. (2018) |
| ISSN: | 2156-8553 |
| DOI: | 10.4236/as.2018.91003⟩ |
| Popis: | International audience; In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O2/CO2) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period. |
| Databáze: | OpenAIRE |
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