Alpha 2.0
Login Register
» Articles » PMID: 20920835

Use of Dietary Vitamin E and Selenium (Se) to Increase the Shelf Life of Modified Atmosphere Packaged Light Lamb Meat

Overview
Journal Meat Sci
Publisher Elsevier
Specialty Nutritional Sciences
Date 2010 Oct 6
PMID 20920835
Citations 19
Authors
G Ripoll
M Joy
F Munoz
Affiliations
Soon will be listed here.
Abstract

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 oxidation. Selenium could be used to increase the lightness of meat without vitamin E supplementation in lambs' diets.

Citing Articles

Effect of Portulaca oleracea on Carcass Traits, Fatty Acid Composition, Meat Quality and Oxidative Stability of Arabi Lambs.

Mayahi S, Chaji M, Shojaeian K, Jalilvand G Vet Med Sci. 2025; 11(2):e70224.

PMID: 39918480 PMC: 11804216. DOI: 10.1002/vms3.70224.

Dietary Inclusion of Carob Pulp ( L.) Does Not Replace the Antioxidant Effect of Vitamin E in Lambs' Meat to Lengthen Shelf-Life.

Bottegal D, Alvarez-Rodriguez J, Latorre M, Lobon S Animals (Basel). 2025; 14(24.

PMID: 39765534 PMC: 11672404. DOI: 10.3390/ani14243629.

The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model.

Komora N, Maciel C, Isidro J, Pinto C, Fortunato G, Saraiva J Biology (Basel). 2023; 12(9).

PMID: 37759611 PMC: 10526057. DOI: 10.3390/biology12091212.

Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp ( L.).

Bottegal D, Lobon S, Latorre M, Bertolin J, Alvarez-Rodriguez J Antioxidants (Basel). 2023; 12(8).

PMID: 37627477 PMC: 10451739. DOI: 10.3390/antiox12081482.

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing.

Latoch A, Stasiak D, Junkuszew A Foods. 2023; 12(7).

PMID: 37048200 PMC: 10093166. DOI: 10.3390/foods12071379.