Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat  

作　　者：Mylène Delosière Emilie Parafita Mihaela Habeanu Dominique Gruffat Denys Durand 

机构地区：[1]Université Clermont Auvergne, INRA, VetAgro Sup, UMR1213 Herbivores, Clermont-Ferrand, France [2]ADIV, Association pour le Développement de l’Institut des Viandes, Clermont-Ferrand, France [3]IBNA, National Research Development Institute for Animal Biology and Nutrition, Balotesti, Romania

出　　处：《Agricultural Sciences》2018年第1期23-36,共14页农业科学（英文）

摘　　要：In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O2/CO2) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period.In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O2/CO2) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period.

关 键 词：Color VITAMIN E Plant BEEF Packaging 

分 类 号：R73[医药卫生—肿瘤]