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Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg−1

Ortuño, Jordi, Serrano, Rafael, Jordán, María José, Bañón, Sancho
Meat science 2014 v.96 no.4 pp. 1452-1459
Enterobacteriaceae, anti-infective properties, antioxidants, color, diet, discoloration, fillets, finishing, lambs, lipid peroxidation, meat, meat composition, meat quality, molds (fungi), odors, oxidation, pH, psychrophilic bacteria, rosemary, shelf life, spoilage, storage time, thiobarbituric acid-reactive substances, yeasts
The use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb fillets packed under protective atmosphere and kept in retail conditions for up to 14days. The effects of diet and storage time were determined on different physical–chemical (L*a*b* color, pH, TBARS, protein oxidation and volatiles from lipid oxidation), microbial (total viable and psychrophilic bacteria, Enterobacteriaceae, molds and yeasts) and sensory (appearance and odor) characteristics of the meat. The antioxidant and antimicrobial effects of DRE on meat were demonstrated. DRE delayed lean and fat discoloration, lipid oxidation, odor deterioration and microbial spoilage, extending the shelf life time of fillets from around 9 to 13days. Both DRE doses provided similar shelf life extension.