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

Chikwanha, Obert C., Moelich, Erika, Gouws, Pieter, Muchenje, Voster, Nolte, Joubert Van E., Dugan, Michael E.R., Mapiye, Cletos
Meat science 2019 v.157 pp. 107887
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
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.