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Ma X, Mei J, Qiu W, Xie J. Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker ( Larimichthys crocea). Front Nutr 2022; 9:906911. [PMID: 35782953 PMCID: PMC9244167 DOI: 10.3389/fnut.2022.906911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 05/13/2022] [Indexed: 11/13/2022] Open
Abstract
The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
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Ren W, Yuan G, Lin X, Guo X, Wang Z. Comparison of the immersion chilling and freezing and traditional air freezing on the quality of beef during storage. Food Sci Nutr 2021; 9:6653-6661. [PMID: 34925795 PMCID: PMC8645745 DOI: 10.1002/fsn3.2613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 07/09/2021] [Accepted: 09/16/2021] [Indexed: 12/02/2022] Open
Abstract
Compared to traditional air freezing, immersion chilling and freezing shows an improvement in the freezing effect on meat quality, but it is not known whether this advantage persists over longer storage periods. Therefore, the objective of the current study was to compare the effects of immersion chilling and freezing (ICF) and traditional air freezing (TAF) on the physical and chemical indexes in beef longissimus muscle during a storage period of 150 days. In the current study, the longissimus muscle from Luxi cattle (aged 20-24 months) was analyzed, with samples independently frozen by ICF and TAF. After the core temperature was frozen to below -18 degrees by the two chilling methods, samples were transferred to a -18 degrees cold room for further storage. During the storage period, physical and chemical indexes, mainly including color and texture qualities, total volatile base nitrogen (TVB-N) and peroxide value (POV) were measured and comparatively analyzed at several fixed time points. A higher freezing rate was observed in ICF (5.124 cm/h) than in TAF (0.194 cm/h), and better microstructure was observed in ICF treatment. Besides, peak force values and total energy values were significantly lower in the TAF group than in the ICF group during the first 45 days of freezing storage time (p < .05). ICF also showed better color quality due to higher L* values than TAF samples during the first 75 days of frozen storage (p < .05). In addition, the thawing loss (after 75 days of storage), total volatile base nitrogen, and peroxide value (in the 30 to 75 days of storage period) were lower in the ICF than in the TAF group. In conclusion, the immersion chilling and freezing is more conducive to the quality of beef during storage at -18 degrees compared to traditional air freezing.
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Affiliation(s)
- Wanyu Ren
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Guoqiang Yuan
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xueer Lin
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Xiaohui Guo
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zengli Wang
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Ma X, Mei J, Xie J. Effects of multi-frequency ultrasound on the freezing rates, quality properties and structural characteristics of cultured large yellow croaker (Larimichthys crocea). ULTRASONICS SONOCHEMISTRY 2021; 76:105657. [PMID: 34229120 PMCID: PMC8261011 DOI: 10.1016/j.ultsonch.2021.105657] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 06/18/2021] [Accepted: 06/28/2021] [Indexed: 05/18/2023]
Abstract
This research evaluated the effects of multi-frequency ultrasound assisted freezing (UAF) on the freezing rate, structural characteristics, and quality properties of cultured large yellow croaker. The freezing effects with triple ultrasound-assisted freezing (TUF) at 20, 28 and 40 kHz under 175 W was more obvious than that of single ultrasound-assisted freezing (SUF) at 20 kHz and dual ultrasound-assisted freezing (DUF) at 20 and 28 kHz. The results showed that UAF significantly increased the freezing rate and better preserved the quality of frozen large yellow croaker samples. Specifically, the quality parameters of the TUF-treated samples were closer to those of the fresh samples, with greater texture characteristics, a larger water holding capacity (lower thawing loss and cooking loss), lower K values and lower thiobarbituric acid reactive substances values. Light microscopy observation images revealed that the ice crystals formed by TUF were fine and evenly distributed, resulting in less damage to the frozen large yellow croaker samples. Therefore, multi-frequency UAF could improve the quality properties of the large yellow croaker samples.
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Affiliation(s)
- Xuan Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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4
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Li D, Zhao H, Muhammad AI, Song L, Guo M, Liu D. The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets. Food Chem 2020; 320:126614. [DOI: 10.1016/j.foodchem.2020.126614] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2019] [Revised: 02/16/2020] [Accepted: 03/13/2020] [Indexed: 01/01/2023]
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Huang C, Chiba L, Magee W, Wang Y, Rodning S, Bratcher C, Bergen W, Spangler E. Effect of flaxseed oil, poultry fat, and vitamin E supplementation on physical and organoleptic characteristics and fatty acid profile of pork, and expression of genes associated with lipid metabolism. Livest Sci 2020. [DOI: 10.1016/j.livsci.2019.103849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Pitargue FM, Kim JH, Goo D, Delos Reyes JB, Kil DY. Effect of vitamin E sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens. Poult Sci 2019; 98:4584-4594. [PMID: 30941420 DOI: 10.3382/ps/pez149] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Accepted: 03/08/2019] [Indexed: 11/20/2022] Open
Abstract
Water-miscible vitamin E (WVE) has been known to be more bioavailable than conventional lipid-soluble vitamin E (LVE) in human foods because of its greater solubility in the gastrointestinal tract. However, no data regarding the comparison of the efficacy of WVE to LVE were available in poultry diets. The objective of the current experiment was to investigate the effect of vitamin E (VE) sources and inclusion levels in diets on growth performance, meat quality, alpha-tocopherol retention, and intestinal inflammatory cytokine expression in broiler chickens. A total of 420 6-d-old broiler chicks were allotted to 1 of 7 dietary treatments with 6 replicates in a completely randomized design. The corn-soybean meal-based basal diet was formulated without inclusion of supplemental VE. Additional 6 diets were prepared by supplementing the basal diet with either WVE or LVE at the inclusion levels of 33, 65, or 100 IU/kg in diets. Diets were fed to birds for 26 d. Results indicated that different VE sources and inclusion levels from 33 to 100 IU/kg in diets had no effects on growth performance in broilers. The VE sources did not affect lipid oxidation in both breast and thigh meat. However, increasing inclusion levels of VE decreased (linear and quadratic, P < 0.05) lipid oxidation in breast meat. Regardless of VE sources, increasing inclusion levels of VE increased (linear, P < 0.01) alpha-tocopherol concentrations in breast meat. Dietary WVE showed a greater reduction in the expression of both pro- and anti-inflammatory cytokine genes in the jejunum than dietary LVE. Increasing inclusion levels of both VE sources decreased (linear and quadratic, P < 0.05) the expression of both pro- and anti-inflammatory cytokine genes in the jejunum. The efficacy of dietary WVE for growth performance, meat quality, lipid oxidation, and alpha-tocopherol retention in broilers chickens is similar to that of dietary LVE. However, it is likely that dietary WVE is more effective in decreasing intestinal inflammatory responses than dietary LVE in broilers.
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Affiliation(s)
| | - J H Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - D Goo
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - J B Delos Reyes
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - D Y Kil
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
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Arowolo FK, Yang X, Blaser ME, Nicholson AM, Hosokawa E, Booth JR, Jobsis CT, Russell RL, Meudt JJ, Reichert JL, Crenshaw TD, Richards MP, Shanmuganayagam D. Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage. Meat Sci 2019; 160:107946. [PMID: 31622902 DOI: 10.1016/j.meatsci.2019.107946] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 09/09/2019] [Accepted: 09/09/2019] [Indexed: 10/26/2022]
Abstract
Studies examining the effects of feeding lipid oxidation products (LOPs) to pigs on pork quality and storage stability have mostly focused on refrigerated storage and produced mixed results. We investigated the effects of adding yellow grease, containing commercially relevant levels of LOPs, to swine diets on quality and storage stability of ground salted pork. Twenty-four domestic pigs were divided into three study groups and fed the following diet regimens for five months: (1) Standard Diet (STD), (2) STD + yellow grease (YG, high LOPs), or (3) STD + corn oil (CO, negligible LOPs). Post-harvest carcass characteristics and the effects of frozen and refrigerated storage on color and lipid oxidation of salted pork patties were studied. While feeding of yellow grease had no impact on color, it increased the susceptibility of pork patties to lipid oxidation during storage (186% and 73% higher accumulation of LOPs in patties from pigs fed STD + YG when compared to those fed STD and STD + CO, respectively).
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Affiliation(s)
- Folagbayi K Arowolo
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Molecular and Environmental Toxicology Center, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Xing Yang
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Morgan E Blaser
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Abigale M Nicholson
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Elli Hosokawa
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jeffrey R Booth
- Agricultural Research Stations, University of Wisconsin-Madison, Arlington, WI, United States of America
| | - Catherine T Jobsis
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Ronald L Russell
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jennifer J Meudt
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Jamie L Reichert
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Thomas D Crenshaw
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Mark P Richards
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America
| | - Dhanansayan Shanmuganayagam
- Biomedical & Genomic Research Group, University of Wisconsin-Madison, Madison, WI, United States of America; Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, United States of America.
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Lee MA, Kim TK, Hwang KE, Choi YJ, Park SH, Kim CJ, Choi YS. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2735-2742. [PMID: 30350316 DOI: 10.1002/jsfa.9441] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 09/05/2018] [Accepted: 10/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Kimchi is a Korean, traditional fermented food made from Korean cabbage, radish, fermented jeotgal, ginger, garlic, and red pepper powder. It is a good source of natural antioxidants such as phenolic compounds, flavonoids, vitamins, and carotenoids. In this study, the antioxidant effects of various kimchi extracts on raw ground pork during refrigerated storage were investigated. Raw ground pork samples were treated with ascorbic acid, butylated hydroxyl toluene, baechu kimchi extract (BKE), gat kimchi extract (GKE), puchu kimchi extract (PKE), and white kimchi extract (WKE) and compared with raw ground pork without antioxidant treatment (NC). RESULTS Increased metmyoglobin (MetMb), thiobarbituric acid reacting substance (TBARS), and total bacterial counts (TBC) were observed in all meat samples after storage, whereas pH, lightness, and redness values tended to decrease with increased storage time. All treated samples had lower TBARS and MetMb values and TBC compared to the control samples. Various kimchi ethanol extracts protected raw ground pork from lipid oxidation. The most potent antioxidant was GKE, whereas WKE was the weakest. CONCLUSIONS This study suggests that the tested extracts, especially kimchi, have potential as natural preservatives to reduce colour degradation, lipid oxidation, and bacterial count in raw ground pork meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mi-Ai Lee
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Tae-Kyung Kim
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
| | - Ko-Eun Hwang
- Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA
| | - Yun-Jeong Choi
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Sung-Hee Park
- World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea
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Sun Q, Sun F, Xia X, Xu H, Kong B. The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. ULTRASONICS SONOCHEMISTRY 2019; 51:281-291. [PMID: 30337027 DOI: 10.1016/j.ultsonch.2018.10.006] [Citation(s) in RCA: 112] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 09/29/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability, and physicochemical properties of common carp (Cyprinus carpio) muscle during frozen storage. UIF samples had smaller ice crystals throughout the storage period than AF and IF samples did, which led to less damage to the muscle tissue. Low-field nuclear magnetic resonance analysis revealed that UIF reduced the mobility and loss of immobilized and free water. The thawing and cooking losses in the UIF samples were significantly lower than those in the IF and AF samples (P < 0.05). The AF samples had a higher shear force (P < 0.05) than UIF and IF samples did at the beginning of storage, and then the shear force reduced rapidly. During the 90-180 days, the shear force of the UIF samples was higher than that of the AF and IF samples (P < 0.05). Decreases in the Tmax and enthalpies were observed for all of the treatments during storage, and the UIF samples had a higher protein thermal stability than AF and IF samples did. The UIF samples showed lower thiobarbituric acid reactive substance and total volatile basic nitrogen values during storage than the AF and IF samples did (P < 0.05). Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles. Overall, UIF was an effective way to inhibit the deterioration of frozen fish during frozen storage.
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Affiliation(s)
- Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Honghua Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Echegaray N, Domínguez R, Franco D, Lorenzo JM, Carballo J. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen. Food Res Int 2018; 114:114-122. [DOI: 10.1016/j.foodres.2018.07.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/29/2018] [Accepted: 07/28/2018] [Indexed: 10/28/2022]
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Overholt MF, Lowell JE, Kim GD, Boler DD, Kerr BJ, Dilger AC. Influence of feeding thermally peroxidized soybean oil to finishing barrows on processing characteristics and shelf life of commercially manufactured bacon. J Anim Sci 2018; 96:2723-2733. [PMID: 29762693 PMCID: PMC6095380 DOI: 10.1093/jas/sky179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 05/09/2018] [Indexed: 11/12/2022] Open
Abstract
Objectives were to evaluate effects of feeding soybean oil (SO) with varying levels of peroxidation on fresh belly characteristics, processing yields, and shelf life of commercially manufactured bacon stored under food-service-style conditions. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 L/min. Individually housed pigs were provided ad libitum access to feed for 81 d. On day 82, pigs were slaughtered, and on day 83, carcasses were fabricated and bellies collected for recording of weight, dimensions, and flop distance. Belly adipose tissue cores were collected for the analysis of iodine value (IV) by near-infrared spectroscopy (NIR-IV). Bacon was manufactured at a commercial processing facility, and sliced bacon was subsequently transferred to food-service-style packaging and subjected to 0-, 30-, 60-, or 90-d storage at -20 °C. Stored bacon was evaluated for thiobarbituric acid reactive substances (TBARS) and trained sensory evaluation of oxidized odor and flavor. Fresh belly and bacon processing traits were analyzed as a 1-way ANOVA with the fixed effect of SO, whereas shelf life traits were analyzed as a 1-way ANOVA repeated in time. There was no effect (P ≥ 0.30) of SO on belly weight, length, width, or thickness, but bellies of pigs fed 90 °C SO had greater (P ≤ 0.04) flop distance (more firm) than all other SO treatments. Belly fat NIR-IV of pigs fed 90 °C SO were 10.22 units less (P < 0.0001) than pigs fed 180 °C SO, which were 2.99 and 3.29 units less than belly adipose tissue of pigs fed 22.5 and 45 °C SO, respectively. There was no effect of SO on brine uptake or cooking yield of commercially manufactured bacon. There was a trend (P = 0.09) for bacon manufactured from bellies of pigs fed 45 and 90 °C SO to have greater slicing yields than those from pigs fed 22.5 and 180 °C SO. There were no SO × storage time interactions (P ≥ 0.27) for any shelf life trait. There was no difference in TBARS, oxidized odor, or oxidized flavor among the 4 SO treatments, although all 3 shelf life metrics increased (P < 0.0001) with storage time. Overall, feeding SO thermally processed at 90 and 180 °C reduced belly adipose tissue IV, but feeding peroxidized SO did not affect processing yields or shelf life characteristics of commercially manufactured bacon.
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Affiliation(s)
| | | | - Gap-Don Kim
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Dustin Dee Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Brian Jay Kerr
- USDA-ARS National Laboratory for Agriculture and the Environment, Ames, IA
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL
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Overholt MF, Kim GD, Boler DD, Kerr BJ, Dilger AC. Influence of feeding thermally peroxidized soybean oil to finishing pigs on carcass characteristics, loin quality, and shelf life of loin chops. J Anim Sci 2018; 96:2710-2722. [PMID: 29726946 PMCID: PMC6095266 DOI: 10.1093/jas/sky176] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 05/01/2018] [Indexed: 11/12/2022] Open
Abstract
The objective of this study was to evaluate the effect of feeding soybean oil (SO) with varying levels of peroxidation on carcass traits and shelf life of loins. Fifty-six barrows were randomly assigned to 1 of 4 diets containing 10% fresh SO (22.5 °C) or thermally processed SO (45 °C for 288 h, 90 °C for 72 h, or 180 °C for 6 h), each infused with air at a rate of 15 liter/min. Individually housed pigs were provided ad libitum access to feed for 81 d. At 82 d, pigs were slaughtered and hot carcass weight and liver weights were recorded. Carcass characteristics and fresh loin quality were evaluated 1 d postmortem. Loin chops from each carcass were overwrap-packaged and subjected to a 10-d simulated retail display. Daily measurements of L*, a*, b*, reflectance, and visual discoloration were conducted, evaluation of cooking loss and Warner-Bratzler shear force (WBSF) was conducted on chops stored 0, 5, and 10 d, and thiobarbituric acid reactive substances (TBARS) were evaluated on chops stored 0 and 10 d. Shelf life-related data were analyzed as a completely randomized design with repeated measures in time, with storage location (shelf) as a random effect. Carcasses of 90 °C pigs weighed 6.0, 8.6, and 6.9 kg less (P < 0.03) than 22.5 °C, 45 °C, and 180 °C carcasses, respectively. Livers of 90 °C and 180 °C pigs were 14.3% and 11.7%, respectively, heavier (P ≤ 0.02) than those from pigs fed 22.5 °C SO, with livers of 45 °C being intermediate. Livers of 90 °C pigs represented 0.12 percentage units less (P = 0.02) of ending live weight than livers of 180 °C pigs, and 180 °C livers were 0.12 percentage units less (P < 0.01) of ending live weight than those from pigs fed 22.5 °C SO, with 45 °C being intermediate. There was no difference (P ≥ 0.19) in back fat depth, loin muscle area, or estimated carcass lean percentage among SO treatments, nor was there an effect (P ≥ 0.13) of SO on any early post-mortem loin quality traits or loin composition. There was no effect (P > 0.14) of SO on cooking loss, WBSF, L*, a*, b*, hue angle, reflectance, discoloration, or TBARS; however, there was a tendency (P = 0.09) for chops of 45 °C pigs to have greater (P < 0.04) chroma than either 22.5 °C or 180 °C, with 90 °C being intermediate. Overall, feeding SO cooked at 90 °C for 72 h resulted in reduced carcass weight and dressing percentage; however, there was no evidence that feeding peroxidized SO was detrimental to shelf life of loin chops.
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Affiliation(s)
| | - Gap-Don Kim
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Dustin Dee Boler
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Brian Jay Kerr
- USDA-ARS National Laboratory for Agriculture and the Environment, Ames, IA
| | - Anna C Dilger
- Department of Animal Sciences, University of Illinois, Urbana, IL
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Rajauria G, Draper J, McDonnell M, O'Doherty J. Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Szterk A, Rogalski M, Mikiciuk J, Pakuła L, Waszkiewicz-Robak B. Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arkadiusz Szterk
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Mateusz Rogalski
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Jakub Mikiciuk
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Lucyna Pakuła
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Bożena Waszkiewicz-Robak
- Food Technology and Food Service Institute, Lomza State University of Applied Sciences; 14 Akademicka 18-400 Łomża Poland
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Kawęcka M, Jacyno E, Matysiak B, Kołodziej-Skalska A, Pietruszka A. Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs. ACTA AGR SCAND A-AN 2014. [DOI: 10.1080/09064702.2014.922607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.07.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Lo Fiego DP, Santoro P, Macchioni P, Mazzoni D, Piattoni F, Tassone F, De Leonibus E. The effect of dietary supplementation of vitamins C and E on the α-tocopherol content of muscles, liver and kidney, on the stability of lipids, and on certain meat quality parameters of the longissimus dorsi of rabbits. Meat Sci 2013; 67:319-27. [PMID: 22061329 DOI: 10.1016/j.meatsci.2003.11.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 11/06/2003] [Accepted: 11/06/2003] [Indexed: 11/19/2022]
Abstract
The trial was carried out to investigate the effects of adding to the diet of rabbits vitamin E (40; 300; 500 ppm) and C (0; 500 ppm), on vitamin E deposition in the muscles and organs, on the oxidative stability of muscular lipids, and on various meat quality characteristics. The α-tocopherol content in muscles and organs was roughly doubled by feeding the highest levels of vitamin E; it was also increased by giving 500 ppm of vitamin C, but only in those muscles of rabbits receiving 40 ppm of vitamin E. The α-tocopherol content in tissues was negatively correlated with TBARS values of the longissimus dorsi (LD) at days 6 and 8 post mortem (p.m.). Five hundred parts per million (ppm) of vitamin C increased lipid stability of the LD at both 6 and 8 days p.m., though its effect was significant only with 40 ppm of vitamin E. Moreover, 500 ppm of vitamin C resulted in the lowest L(*) and highest pH values at all p.m. times, when the dietary vitamin E was equal to 40 ppm, and in the highest L(*) and lowest pH values when the vitamin E was equal to 300 ppm. Conversely, weight losses of the LD were the lowest, at days 6 and 8 p.m., in the group fed the highest levels of both vitamins.
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Affiliation(s)
- D P Lo Fiego
- Department of Agriculture Sciences, Faculty of Agriculture, University of Modena and Reggio Emilia, Via J.F.Kennedy 17, 42100 Reggio, Emilia, Italy
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18
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Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP. Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork. Meat Sci 2012; 92:423-9. [PMID: 22673179 DOI: 10.1016/j.meatsci.2012.05.005] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2011] [Revised: 05/02/2012] [Accepted: 05/11/2012] [Indexed: 01/10/2023]
Abstract
A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet (L/F-WS) forms. The effect of supplementation of pig diets with L/F-SD and L/F-WS (L, 500 mg/kg feed; F, 420 mg/kg feed) for 21 days pre-slaughter, on quality indices of fresh M. longissimus dorsi (LD) steaks was examined. Susceptibility of porcine liver, heart, kidney and lung tissue homogenates to iron-induced (1mM FeSO₄) lipid oxidation was also investigated. Dietary supplementation with L/F did not increase plasma total antioxidant status (TAS). In LD steaks stored in modified atmosphere packs (80% O₂:20% CO₂) (MAP) for up to 15 days at 4 °C, muscle pH, surface colour (CIE 'L*' lightness, 'a*' redness and 'b*' yellowness values) and microbiology (psychrotrophic and mesophilic counts, log CFU/g pork) were unaffected by dietary L/F. In general, levels of lipid oxidation (TBARS, mg MDA (malondialdehyde)/kg pork) followed the order: C>LF-SD>L/F-WS. A statistically significant reduction in lipid oxidation (P<0.05) was observed in LD steaks from 75% of pigs (n=6) fed with L/F-WS compared to controls. Iron-induced lipid oxidation increased in liver, heart, kidney and lung tissue homogenates over the 24h storage period and dietary L/F-WS reduced lipid oxidation to the greatest extent in liver tissue homogenates. Results demonstrate potential for the incorporation of marine-derived bioactive antioxidant components into muscle foods via the animal's diet.
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Affiliation(s)
- N C Moroney
- Food Packaging Group, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Ireland
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19
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Wang H, Wang LS, Shi BM, Shan AS. Effects of dietary corn dried distillers grains with solubles and vitamin E on growth performance, meat quality, fatty acid profiles, and pork shelf life of finishing pigs. Livest Sci 2012. [DOI: 10.1016/j.livsci.2012.07.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Hansen E, Juncher D, Henckel P, Karlsson A, Bertelsen G, Skibsted LH. Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci 2012; 68:479-84. [PMID: 22062417 DOI: 10.1016/j.meatsci.2004.05.002] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2003] [Revised: 05/05/2004] [Accepted: 05/05/2004] [Indexed: 10/26/2022]
Abstract
Colour stability and development of lipid oxidation were followed during chill storage for 6 days of chops from M. Longissimus dorsi produced from pigs with high (6.3) and low (5.5) ultimate pH (pH(u)). The chops from the same individual pigs were either chill stored at 2 days post-mortem or after frozen storage for 30 months (pre-frozen). Initial redness, measured as tristimulus parameter a(*), was lower for pre-frozen chops than for fresh chops. Chops with the high pH(u) had a stable a(*)-value during chill storage, while chops with the low pH(u) showed a rapidly decreasing a(*)-value both for fresh and pre-frozen chops. In contrast, initial lipid oxidation, measured as TBARS, was similar for pre-frozen and fresh chops prior to chill storage for both the high and the low pH(u) meat but developed most significantly in pre-frozen, low pH(u) meat. Individual differences in colour stability and development of lipid oxidation between pigs were notable for pre-frozen low pH(u) meat and need to be considered in quality control since meat from single pigs otherwise might give problems.
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Affiliation(s)
- Eva Hansen
- Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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21
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Harms C, Fuhrmann H, Nowak B, Wenzel S, Sallmann HP. Effect of dietary vitamin E supplementation on the shelf life of cured pork sausage. Meat Sci 2012; 63:101-5. [PMID: 22061991 DOI: 10.1016/s0309-1740(02)00061-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2001] [Revised: 03/04/2002] [Accepted: 03/04/2002] [Indexed: 11/26/2022]
Abstract
This study examined the shelf life of cured sausage under different packaging conditions from vitamin E supplemented pigs. One group (n=6) of crossbred pigs received a normal fattening diet containing 20 ppm α-tocopherol for 39 days before slaughter. Another group was fed a diet containing 410 ppm α-tocopherol during the same period. After slaughter, cured sausages were produced, packaged under three different atmospheric conditions, ripened for 4 weeks and then stored for 8 weeks (9 °C; 200 lux). The α-tocopherol content was recorded in the fat, liver, muscles and the sausage. TBARS, L*, a*, b* values and antioxidative capacity were evaluated in the sausage during storage. The results showed a transfer of vitamin E into tissues and sausage but no detectable effect on TBARS and colour stability. However, antioxidative effects of vitamin E were seen by provocation. Probably the effect of vitamin E in the sausage was masked by nitrite in the curing salt. The oxygen content of the packs had an influence on TBARS and colour stability.
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Affiliation(s)
- C Harms
- Department of Physiological Chemistry, School of Veterinary Medicine Hannover, Bünteweg 17, D-30559 Hannover, Germany
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22
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Oxidative and colour changes in meat from three lines of free-range reared Iberian pigs slaughtered at 90 kg live weight and from industrial pig during refrigerated storage. Meat Sci 2012; 65:1139-46. [PMID: 22063696 DOI: 10.1016/s0309-1740(02)00343-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2002] [Revised: 02/10/2003] [Accepted: 02/11/2003] [Indexed: 11/20/2022]
Abstract
The oxidative stability and colour evolution during refrigerated storage (10 days at +4 °C) of Longissimus dorsi muscle from three lines of Iberian pigs and industrial genotype pigs were studied. The Iberian pigs were reared in an extensive system and fed on a commercial feed with access to pasture grazing, while industrial genotype pigs were reared in an intensive system. Fresh Longissimus dorsi of Iberian pig lines showed a more intense and redder colour, with a statistically significant higher CIE chroma and a*-value as well as a lower L*-value (P<0.05) compared with those of industrial genotype pigs. Pig genotype significantly affected the colour and lipid oxidation changes of m. Longissimus dorsi during refrigerated storage. The decrease in L*-value during the refrigerated storage was more intense in industrial pig's Longissimus dorsi than in those from Iberian pig lines. CIE a*-value decrease was more intense in 'Lampiño' Iberian line and industrial Longissimus dorsi than in the other two Iberian pig lines, however CIE a*-value was significantly higher in muscles from Iberian pig lines than in muscle of industrial genotype (P<0.05) at the end of refrigerated storage. The Iberian and industrial pig's Longissimus dorsi did not show statistically significant differences in TBA-RS values (mg MDA/kg meat) at the end of the refrigerated storage period (P>0.05). To establish relationships between parameters measured in fresh meat and oxidation and colour changes during refrigerated storage, correlations and multiple regression models were calculated. CIE a*-values at day 10 were positively correlated with values of fresh muscles for a*, C18:1 percentages and negatively correlated with polyunsaturated fatty acids percentages of neutral and polar lipids. Inversely, TBA-RS values at day 10 showed a positive correlation with initial values for phospholipid content and polyunsaturated fatty acids of neutral and polar lipid fractions, while C18:1 percentage were negatively correlated.
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23
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Filgueras RS, Gatellier P, Zambiazi RC, Santé-Lhoutellier V. Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana. Meat Sci 2011; 88:645-51. [PMID: 21429676 DOI: 10.1016/j.meatsci.2011.02.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2010] [Revised: 02/01/2011] [Accepted: 02/22/2011] [Indexed: 11/19/2022]
Abstract
This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determining the TBA-RS, carbonyl and aromatic amino acid content. Prolonged frozen storage of rhea meat decreased lightness (L*), yellowness (b*), and increased the discoloration parameter hue angle and redness a*. During storage, muscle IF was more prone to lipid and myoglobin oxidation than muscle GN. Cooking loss declined with the increase of storage time and was higher in GN than in IF muscle. With cooking, TBA-RS, carbonyl content, and aromatic amino acids (phenylalanine, tyrosine, and tryptophan) were highly affected, but the extent of oxidation ranged according to muscle and duration of frozen storage.
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Affiliation(s)
- R S Filgueras
- INRA, UR370 QuaPA, F-63122 Saint-Genès Champanelle, France
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24
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Dalle Zotte A, Szendro Z. The role of rabbit meat as functional food. Meat Sci 2011; 88:319-31. [PMID: 21392894 DOI: 10.1016/j.meatsci.2011.02.017] [Citation(s) in RCA: 259] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2010] [Revised: 02/14/2011] [Accepted: 02/16/2011] [Indexed: 01/12/2023]
Abstract
Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered functional foods to the extent that they contain numerous compounds thought to be functional. This review will attempt to outline the excellent nutritional and dietetic properties of rabbit meat and offer an overview of the studies performed on the strategies adopted to improve the functional value of rabbit meat. Dietary manipulation has been seen to be very effective in increasing the levels of essential FA, EPA, DHA, CLA, branched chain FA, vitamin E, and selenium in rabbit meat. Dietary fortification with vitamin E or natural products such as oregano essential oil, chia seed oil, and Spirulina platensis microalga seem promising in improving the oxidative stability of rabbit meat while also adding functional ingredients.
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Affiliation(s)
- Antonella Dalle Zotte
- Department of Animal Science, University of Padova, Agripolis, 35020, Legnaro (PD), Italy.
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25
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Muela E, Sañudo C, Campo M, Medel I, Beltrán J. Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display. Meat Sci 2010; 84:662-9. [DOI: 10.1016/j.meatsci.2009.10.028] [Citation(s) in RCA: 117] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2009] [Revised: 10/05/2009] [Accepted: 10/28/2009] [Indexed: 11/25/2022]
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26
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Fresh Pork Quality and Shelf-Life Characteristics of Meat from Pigs Supplemented with Natural Astaxanthin in the Diet. ACTA ACUST UNITED AC 2010. [DOI: 10.15232/s1080-7446(15)30554-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Boler D, Gabriel S, Yang H, Balsbaugh R, Mahan D, Brewer M, McKeith F, Killefer J. Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life. Meat Sci 2009; 83:723-30. [DOI: 10.1016/j.meatsci.2009.08.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2008] [Revised: 07/26/2009] [Accepted: 08/10/2009] [Indexed: 10/20/2022]
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28
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Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. Small Rumin Res 2008. [DOI: 10.1016/j.smallrumres.2008.03.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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29
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O’Grady M, Carpenter R, Lynch P, O’Brien N, Kerry J. Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Sci 2008; 78:438-46. [DOI: 10.1016/j.meatsci.2007.07.011] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2007] [Accepted: 07/09/2007] [Indexed: 01/19/2023]
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30
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31
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Xiong YL, Mullins OE, Stika JF, Chen J, Blanchard SP, Moody WG. Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages. Meat Sci 2007; 77:105-13. [DOI: 10.1016/j.meatsci.2007.04.012] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2007] [Revised: 04/06/2007] [Accepted: 04/11/2007] [Indexed: 11/27/2022]
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32
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Dikeman M. Effects of metabolic modifiers on carcass traits and meat quality. Meat Sci 2007; 77:121-35. [DOI: 10.1016/j.meatsci.2007.04.011] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2007] [Revised: 04/03/2007] [Accepted: 04/05/2007] [Indexed: 11/28/2022]
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33
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Kang SN, Kim JD, Kim IS, Jin SK, Lee MH. Effect of Replacing Antibiotics by Herb Extracts and Digestive Enzymes Containing Vitamin E and Oriental Medicinal Plants Byproduct on Blood Serum Cholesterol and Meat Qualities in the Hog Loin Meat. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.1.87] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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34
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Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Fitzner GE, Hall DD, Grant AL, Gerrard DE. Effects of dietary vitamin E and fat supplementation on pork quality1. J Anim Sci 2006; 84:3089-99. [PMID: 17032803 DOI: 10.2527/jas.2005-456] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 x 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 IU/kg, normal VE supplementation; and 200 IU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P > 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBARS in the group fed the high VE than in those fed the normal VE level. The TBARS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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35
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Guo Q, Richert BT, Burgess JR, Webel DM, Orr DE, Blair M, Grant AL, Gerrard DE. Effect of dietary vitamin E supplementation and feeding period on pork quality. J Anim Sci 2006; 84:3071-8. [PMID: 17032801 DOI: 10.2527/jas.2005-578] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Feeding increased levels of dietary vitamin E can inhibit lipid oxidation. The aim of this study was to investigate the effect of levels of dietary alpha-tocopherol acetate (VE) and feeding duration on meat quality and lipid oxidation. Eighty-one pigs were allocated to 1 of 3 diets containing 40, 200, or 400 IU of VE/kg of feed, and each diet group was divided into 3 feeding periods (3, 6, or 9 wk). Carcass characteristics and meat quality were evaluated. Oxidative stability of fresh and cooked pork patties and pork chops was determined after chilled or frozen storage. Increasing dietary concentrations of VE did not affect any growth performance parameter. Drip loss, however, decreased (P < 0.05) with increased dietary VE levels. Moreover, an increased duration of VE feeding improved (P < 0.05) pH and drip loss. Less lipid oxidation (P < 0.05) was detected in fresh ground pork from pigs fed greater concentrations of VE after 4 d of storage. A greater (P < 0.05) resistance to oxidation in cooked ground pork was observed in pigs fed 200 or 400 IU of VE/kg at 2 and 6 d of storage. Fresh and cooked pork patty oxidation decreased (P < 0.05) linearly as feeding duration increased from 3 to 9 wk. After 6 mo of freezer storage, lipid oxidation of pork chops from pigs fed 200 or 400 IU of VE/kg was lower (P < 0.05) than for pigs fed 40 IU of VE/kg. Likewise, lipid oxidation of pork chops of pigs fed VE for an extended period of time (6 wk) was lower (P < 0.05) after 9 mo of storage. Fatty acid profiles of neutral lipid fraction of the LM became more unsaturated (P < 0.05) with added VE to the feed. These results indicate an increased intake of dietary VE concentration, and prolonged feeding of VE can improve drip loss and reduce lipid oxidation in ground pork and pork chops. This study suggests that supplementation with 200 IU of VE/kg of feed for 6 wk before market is beneficial in improving lipid stability and pork quality.
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Affiliation(s)
- Q Guo
- Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA
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36
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Peeters E, Driessen B, Geers R. Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality. J Anim Sci 2006; 84:1827-38. [PMID: 16775067 DOI: 10.2527/jas.2005-600] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
This study investigated the effects of supplemental Mg, Trp, vitamin C, vitamin E, and herbs on stress responses, skin lesions, and meat quality of slaughter pigs (106.0 +/- 8.6 kg of BW). These 5 supplements were tested in 4 similar experiments. In Exp. 1, 2 treatments were tested: 1) control treatment without supplementation, and 2) supplementation of an herbal product (2.5 g/L of drinking water for 2 d). Eighty-eight pigs per treatment were involved, of which 40 were selected for meat quality measurements (over 4 replicates). The experimental design of Exp. 2 and 3 was the same as Exp. 1, except that in Exp. 2 Mg (3 g/L of drinking water for 2 d) was supplemented and in Exp. 3 Trp (6 g/kg of feed, as-fed basis) was supplemented. In Exp. 4, 3 treatments were tested: 1) control treatment without supplementation, 2) supplementation of vitamin C (300 mg/kg of feed for 21 d, as-fed basis), and 3) supplementation of vitamin E (150 mg/kg of feed for 21 d, as-fed basis). In Exp. 4, 66 pigs per treatment were used, of which 42 were evaluated for meat quality (over 6 replicates). Pigs supplemented with vitamin E ate less than control (P = 0.03) or vitamin C-supplemented pigs (P = 0.03). Pigs were transported to a commercial slaughterhouse and were slaughtered after a lairage period. Blood sampling at slaughter revealed no differences between the control and supplemented pigs in plasma cortisol, glucose, lactate, or creatine kinase concentrations. Pigs provided with Mg (P = 0.002) or Trp (P = 0.04) had lower plasma NEFA concentrations than control pigs, and pigs supplemented with vitamin C had greater concentrations than the control (P = 0.03) or vitamin E-supplemented pigs (P = 0.01). Supplementation of the herbal product increased the frequency of pigs with shoulder (P = 0.05) and loin lesions (P = 0.03), whereas Mg lowered the incidence of loin lesions (P = 0.01). Measurements of pH and temperature in the LM and biceps femoris 45 min postmortem revealed no differences among treatments, and no influence of treatments on LM pH, electrical conductivity, and water holding capacity was observed 48 h postmortem. Compared with the control loins, loins of pigs supplemented with vitamin C (Japanese color scale, L*, and a* value; P < 0.05) or vitamin E (Japanese color scale and a* value; P < 0.03) were redder and less pale, and the loin of vitamin E-supplemented pigs was more yellow (b* value; P = 0.04). Generally, Mg could lower loin damage, whereas vitamin C and vitamin E supplementation resulted in a color improvement of the loin.
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Affiliation(s)
- E Peeters
- Laboratory for Quality Care in Animal Production, Zootechnical Centre, K.U. Leuven, B-3360 Lovenjoel, Belgium
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37
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Zanini S, Colnago G, Bastos M, Pessotti B, Casagrande F, Lima V. Oxidative stability and total lipids on thigh and breast meat of broilers fed diets with two fat sources and supplemented with conjugated linoleic acid. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.05.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Swigert K, McKeith F, Carr T, Brewer M, Culbertson M. Effects of dietary vitamin D3, vitamin E, and magnesium supplementation on pork quality. Meat Sci 2004; 67:81-6. [DOI: 10.1016/j.meatsci.2003.09.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2003] [Accepted: 09/23/2003] [Indexed: 11/26/2022]
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39
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HEUGTEN E, HASTY J, SEE M, LARICK D. STORAGE STABILITY OF PORK FROM BERKSHIRE AND HAMPSHIRE SIRED PIGS FOLLOWING DIETARY SUPPLEMENTATION WITH VITAMIN E. ACTA ACUST UNITED AC 2003. [DOI: 10.1111/j.1745-4573.2003.tb00346.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Dalle Zotte A. Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. ACTA ACUST UNITED AC 2002. [DOI: 10.1016/s0301-6226(01)00308-6] [Citation(s) in RCA: 187] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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OLIVO RUBISON, SCARES ADRIANALOURENÇO, IDA ELZAIOUKO, SHIMOKOMAKI MASSAMI. DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES. J Food Biochem 2001. [DOI: 10.1111/j.1745-4514.2001.tb00740.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Phillips A, Faustman C, Lynch M, Govoni K, Hoagland T, Zinn S. Effect of dietary α-tocopherol supplementation on color and lipid stability in pork. Meat Sci 2001; 58:389-93. [DOI: 10.1016/s0309-1740(01)00039-0] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2000] [Revised: 01/08/2001] [Accepted: 01/08/2001] [Indexed: 11/15/2022]
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Gatellier P, Mercier Y, Rock E, Renerre M. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:1427-1433. [PMID: 10820038 DOI: 10.1021/jf990943j] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The objectives of this study were to investigate the effects of dietary fat (6% soy oil or rapeseed oil or tallow) and alpha-tocopheryl acetate supplementation at two levels (30 or 200 ppm) on radical production, measured by ESR spectroscopy, and on lipid and protein oxidation in turkey muscle extracts oxidized by an enzymic system (NADPH, ADP, FeSO(4)/cytochrome P450 reductase). Two muscles were tested: pectoralis major (glycolytic) and sartorius (oxidative) muscles. Radical production measured by ESR was higher in pectoralis major muscle than in sartorius muscle, whereas lipid and protein oxidation was more important in sartorius muscle, showing the importance of the pro-/antioxidant ratio in oxidative processes in muscular cells and of the measurement methodology to appreciate the free radical production. Dietary fat had no effect on the level of ESR signals, whereas feeding of animals with soy oil induced higher oxidation of lipids. Protein oxidation was less sensitive to the nature of the dietary fat than lipid oxidation. Vitamin E supplementation significantly decreased radical production, as measured by ESR spectroscopy. Vitamin E also decreased lipid and protein oxidation, but the effect of vitamin E on protein oxidation was less pronounced than on lipid oxidation.
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Affiliation(s)
- P Gatellier
- Station de Recherches sur la Viande, INRA, Theix, 63122 St Genès-Champanelle, France
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Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham. Meat Sci 2000; 54:119-26. [DOI: 10.1016/s0309-1740(99)00071-6] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/1998] [Revised: 04/20/1999] [Accepted: 05/10/1999] [Indexed: 11/19/2022]
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Corino C, Pastorelli G, Pantaleo L, Oriani G, Salvatori G. Improvement of color and lipid stability of rabbit meat by dietary supplementation with vitamin E. Meat Sci 1999; 52:285-9. [DOI: 10.1016/s0309-1740(99)00004-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/1998] [Accepted: 12/21/1998] [Indexed: 10/18/2022]
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Jensen C, Flensted-Jensen M, Skibsted L, Bertelsen G. Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere. Meat Sci 1998; 50:211-21. [DOI: 10.1016/s0309-1740(98)00032-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/1997] [Revised: 03/05/1998] [Accepted: 03/20/1998] [Indexed: 10/18/2022]
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Hoving-Bolink A, Eikelenboom G, van Diepen J, Jongbloed A, Houben J. Effect of dietary vitamin E supplementation on pork quality. Meat Sci 1998; 49:205-12. [DOI: 10.1016/s0309-1740(97)00139-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/1997] [Revised: 06/13/1997] [Accepted: 11/12/1997] [Indexed: 10/17/2022]
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Houben J, Eikelenboom G, Hoving-Bolink A. Effect of the dietary supplementation with vitamin E on colour stability and lipid oxidation in packaged, minced pork. Meat Sci 1998; 48:265-73. [DOI: 10.1016/s0309-1740(97)00103-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/1997] [Revised: 09/03/1997] [Accepted: 09/09/1997] [Indexed: 10/18/2022]
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Mercier Y, Gatellier P, Viau M, Remignon H, Renerre M. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage. Meat Sci 1998; 48:301-18. [DOI: 10.1016/s0309-1740(97)00113-7] [Citation(s) in RCA: 169] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/1997] [Revised: 09/28/1997] [Accepted: 09/30/1997] [Indexed: 10/18/2022]
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50
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