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Shelf life of meat from lambs given essential oil-free rosemary extract.pdf

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Shelf life of meat from lambs given essential oil-free rosemary extract

Meat Science 96 (2014) 1452–1459 Contents lists available at ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc iShelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg?1Jordi Ortu?o a, Rafael Serrano a, María José Jordán b, Sancho Ba?ón a,? a Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, 30071 Murcia, Spain b Institute of Agricultural and Food Research and Development, La Alberca, 30150 Murcia, Spain? Corresponding author at: Department of Food Sci Nutrition, Veterinary Faculty, University of Murcia, Cam Spain. Tel.: +34 868 888265; fax: +34 868 884147. E-mail address: sanchoba@um.es (S. Ba?ón). 0309-1740/$ – see front matter ? 2013 Elsevier Ltd. All ri /10.1016/j.meatsci.2013.11.021a b s t r a c ta r t i c l e i n f oArticle history: Received 15 July 2013 Received in revised form 19 November 2013 Accepted 21 November 2013 Keywords: Diterpenes Polyphenols Sheep Antioxidant Antimicrobial Endogenous preservativeThe use of dietary rosemary extract (DRE) at low doses is proposed as a nutritional strategy to improve meat preservation. Lamb diet was supplemented with 0, 200 or 400 mg DRE (containing carnosic acid and carnosol at 1:1 w:w) per kg feed during the fattening stage. Meat quality was evaluated in lamb fillets packed under protective atmosphere and kept in retail conditions for up to 14 days. The effects of diet and storage time were determined on different physical–chemical (L*a*b* color, pH, TBARS, protein oxidation and volatiles from lipid oxidation), microbial (total viable and psychrophilic bacteria, Enterobacteriaceae, molds and yeasts) and sensory (appearance and odor) characteristics of themeat. The antioxidant and antimicrobial effects of DRE onmeatwere demonstrated. DRE delayed lean and fat discoloration, lipid oxidation, odor deterioration andmicrobial spoilage, extending