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Improving the Sensory and Oxidative Stability of Cooked and Chill‐Stored Lamb Using Dietary Rosemary Diterpenes
- Serrano, Rafael, Ortuño, Jordi, Bañón, Sancho
- Journal of food science 2014 v.79 no.9 pp. S1805
- antioxidants, color, diet, discoloration, diterpenoids, finishing, flavor, lambs, lipid peroxidation, meat, odors, oxidative stability, patties, preservatives, rancidity, rosemary, texture, thiobarbituric acid-reactive substances
- Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill‐stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1‐DRE or 2:1‐DRE kg⁻¹ feed. The 1:1‐DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1‐DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1‐DRE (0, 200, 400, and 600 mg kg⁻¹ feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1‐DRE kg⁻¹ feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat‐based dishes to be preserved longer without adding preservatives.