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Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life.
Tayengwa, Tawanda; Chikwanha, Obert C; Gouws, Pieter; Dugan, Michael E R; Mutsvangwa, Timothy; Mapiye, Cletos.
Afiliación
  • Tayengwa T; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Chikwanha OC; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Gouws P; Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
  • Dugan MER; Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada.
  • Mutsvangwa T; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
  • Mapiye C; Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: cmapiye@sun.ac.za.
Meat Sci ; 162: 108029, 2020 Apr.
Article en En | MEDLINE | ID: mdl-31837542
The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citrus / Vitis / Carne Roja Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2020 Tipo del documento: Article País de afiliación: Sudáfrica Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Citrus / Vitis / Carne Roja Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2020 Tipo del documento: Article País de afiliación: Sudáfrica Pais de publicación: Reino Unido