Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat

作者：Ripoll G^*; Joy M; Munoz F

来源：Meat Science, 2011, 87(1): 88-93.

DOI：10.1016/j.meatsci.2010.09.008

• Metmyoglobin
• Lightness
• Hue angle
• Discolouration
• Case life

The aim of this work was to determine the increase in the shelf life of modified atmosphere packaged fresh lamb meat due to the effect of dietary vitamin E and selenium supplementation on colour and lipid oxidation 128 lambs were fed on a concentrate with standard levels of vitamin E (C) a concentrate enriched with vitamin E (V) a concentrate with sodium selenite (S) and a concentrate enriched with both vitamin E and sodium selenite (VS) The lambs were slaughtered at 27 3 +/- 1 45 kg LW and chops stored on MAP for 7 9 11 and 13 days CIELab colour and TBARs were studied on these days Use of dietary vitamin E extended the shelf life a further 4 days from the commercial sell-by date in terms of lightness hue angle metmyoglobin formation and lipid oxidatio

• 出版日期2011-1