Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions

8 páginas, 1 tabla, 3 figuras.

Detalles Bibliográficos
Autores: Vieira, Ceferina, Rubio, B., Martínez, B., Mantecón, Ángel R., Manso, Teresa
Tipo de recurso: artículo
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/212466
Acceso en línea:http://hdl.handle.net/10261/212466
Access Level:acceso abierto
Palabra clave:Suckling lamb meat quality
Meat shelf life
Calcium soap oil
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spelling Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditionsVieira, CeferinaRubio, B.Martínez, B.Mantecón, Ángel R.Manso, TeresaSuckling lamb meat qualityMeat shelf lifeCalcium soap oil8 páginas, 1 tabla, 3 figuras.We studied the effect of calcium soaps offered to ewes during lactation (CO, 3% Ca soap of palm oil; OLI, 3% Ca soap of olive oil; FO, 3% Ca soap of fish oil)on the microbial, physical-chemical and sensory properties of suckling lamb meat packaged with modified atmosphere packaging (80%O:20%CO)throughout storage; six ewes were tested per treatment. Microbial counts (Enterobacteriae, Pseudomonas spp., psychrotrophic and lactic acid bacteria), lipid oxidation (TBARS), colour coordinates (L*, a*, b*), metmyoglobin content and sensory quality were analysed on days 0, 5, 8 and 13 of storage. Throughout storage, the evolution of most parameters throughout depended on the lambs’ mothers' diet. From day 5 onward, microbial counts, as well as pigments and lipid oxidation, presented the highest values with FO. CO and OLI were rejected for poor sensory quality after 13 days, whereas FO reached the limit of rejection after 5 days. Therefore, the positive effect of increasing PUFA in sucking lamb meat via FO is limited due to a shorter shelf life.This work was conducted through a collaboration agreement be-tween Diputación de Palencia, Universidad de Valladolid and Estación Tecnológica de la Carne (Instituto Tecnológico Agrario de Castilla y León). The authors would also like to thank the panellists for theirwork. This research was subsidised by the Consejería de Educación de la Junta de Castilla y León and Instituto Tecnológico Agrario de Castilla y León.ElsevierDiputación de PalenciaUniversidad de ValladolidInstituto Tecnológico Agrario de Castilla y LeónJunta de Castilla y LeónConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2020202020192020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/212466reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.smallrumres.2019.04.014Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2124662026-05-22T06:33:51Z
dc.title.none.fl_str_mv Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
title Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
spellingShingle Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
Vieira, Ceferina
Suckling lamb meat quality
Meat shelf life
Calcium soap oil
title_short Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
title_full Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
title_fullStr Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
title_full_unstemmed Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
title_sort Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions
dc.creator.none.fl_str_mv Vieira, Ceferina
Rubio, B.
Martínez, B.
Mantecón, Ángel R.
Manso, Teresa
author Vieira, Ceferina
author_facet Vieira, Ceferina
Rubio, B.
Martínez, B.
Mantecón, Ángel R.
Manso, Teresa
author_role author
author2 Rubio, B.
Martínez, B.
Mantecón, Ángel R.
Manso, Teresa
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Diputación de Palencia
Universidad de Valladolid
Instituto Tecnológico Agrario de Castilla y León
Junta de Castilla y León
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Suckling lamb meat quality
Meat shelf life
Calcium soap oil
topic Suckling lamb meat quality
Meat shelf life
Calcium soap oil
description 8 páginas, 1 tabla, 3 figuras.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/212466
url http://hdl.handle.net/10261/212466
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.smallrumres.2019.04.014
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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