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Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality

Author:
Chikwanha, Obert C., Moelich, Erika, Gouws, Pieter, Muchenje, Voster, Nolte, Joubert Van E., Dugan, Michael E.R., Mapiye, Cletos
Source:
Meat science 2019 v.157 pp. 107887
ISSN:
0309-1740
Subject:
Vitis vinifera, antioxidant activity, color, diet, food quality, grape pomace, grapes, lamb meat, lambs, lipid peroxidation, lipids, longissimus muscle, oxidation, packaging, plate count, sensory properties, shelf life, slaughter
Abstract:
The study evaluated shelf-life and sensory quality of meat from lambs fed finisher diets containing increasing levels of grape pomace (GP; 0, 5, 10, 15 and 20% GP/kg DM). Color, antioxidant activity and lipid oxidation of the longissimus lumborum were evaluated on different storage times (days 1, 3, 5, 7 and 9) post-slaughter using overwrapped air-permeable packaging. Treatments 0, 10 and 20% GP/kg DM were used for evaluation of protein oxidation and microbial counts on days 1, 5 and 7, while a trained panel assessed the sensory quality on day 1. Diet neither influenced meat color nor sensory quality. Diet × day interactions were observed for antioxidant activity, lipid and protein oxidation. Overall, the 20% GP/kg-diet finished lamb meat had the highest antioxidant activity and the lowest total viable bacterial counts, lipid and protein oxidation values during the shelf-life period. The 20% GP/kg DM in lamb diets, therefore, improved lamb meat shelf-life without negatively affecting sensory quality.
Agid:
6515767