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- Tawanda Tayengwa; Obert C. Chikwanha; Pieter Gouws; Michael E.R. Dugan; Timothy Mutsvangwa; Cletos Mapiye
- 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 ...
- Raffaella Branciari; David Ranucci; Dino Miraglia; Stefania Urbani; Sonia Esposto; Maurizio Servili
- Italian journal of food safety 2015 v.4 no.4 pp. -
- Enterobacteriaceae; anti-infective properties; antioxidants; beef; beef cattle; beef quality; biopreservatives; byproducts; cattle feeding; color; dietary supplements; finishing; food packaging; food storage; lipid peroxidation; nutritional intervention; odors; olive cake; olive oil; oxidative stability; oxygen; peroxide value; plate count; sensory evaluation; shelf life; slaughter; storage time; thiobarbituric acid-reactive substances
- ... Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle we ...
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