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- Tayengwa, Tawanda; Chikwanha, Obert C.; Gouws, Pieter; Dugan, Michael E.R.; Mutsvangwa, Timothy; Mapiye, Cletos
- Meat science 2020 v.162 pp. 108029
- Angus; antioxidant activity; beef; beef cattle; biopreservatives; body weight; cattle finishing; citrus pulp; coliform bacteria; diet; grape pomace; lipids; longissimus muscle; microbial load; oxidation; packaging; shelf life; slaughter; steers; thiobarbituric acid-reactive substances
- ... The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity w ...
- Natalello, Antonio; Priolo, Alessandro; Valenti, Bernardo; Codini, Michela; Mattioli, Simona; Pauselli, Mariano; Puccio, Mario; Lanza, Massimiliano; Stergiadis, Sokratis; Luciano, Giuseppe
- Meat science 2020 v.162 pp. 108037
- antioxidant activity; byproducts; cooked foods; diet; grains; hydrophilicity; lamb meat; lambs; lipid peroxidation; lipophilicity; oxidative stability; polyunsaturated fatty acids; pomegranates; raw meat; storage time; thiobarbituric acid-reactive substances; vitamin E
- ... This study investigated the effect of including whole pomegranate by-product in lamb diet on meat oxidative stability. Seventeen lambs were assigned to two experimental treatments and fed a cereal-based concentrate (CON) or the same concentrate where 200 g/kg DM of cereals were replaced by whole pomegranate by-product (WPB). Meat from WPB-fed lambs had a greater concentration of vitamin E (α- and ...