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Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage
- Franco, Daniel, González, Laura, Bispo, Esperanza, Latorre, Alicia, Moreno, Teresa, Sineiro, Jorge, Sánchez, Marivel, Núñez, María José
- Meat science 2012 v.90 no.4 pp. 871-880
- antioxidants, beef, calves, feed supplements, grape seed extract, grape seeds, linseed, lipid peroxidation, longissimus muscle, oxidative stability, plate count, shelf life, soybeans, steaks, storage time, thiobarbituric acid-reactive substances, vegetable oil, vitamin E, vitamin content
- 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.