Department of Food Technology and Science and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, Murcia 30071, Spain.
Meat Sci. 2010 May;85(1):82-8. doi: 10.1016/j.meatsci.2009.12.009. Epub 2009 Dec 16.
The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of lamb meat stored in modified atmosphere (70% O(2):30% CO(2)). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T(1) (3.7% thyme leaves), T(2) (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh lamb meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P<0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh lamb meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson's correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.
本研究旨在探讨在怀孕绵羊的饮食中添加百里香叶片（TL）对羔羊肉在改良气氛（70%O(2)：30%CO(2)）中贮藏的感官特性、细菌腐败和氧化稳定性的影响。为此，将 36 只绵羊随机分为三组：对照组（基础日粮）、T(1)组（3.7%百里香叶片）、T(2)组（7.5%百里香叶片）。在第 0、7、14 和 21 天分析了肉的腐败（TV、PSY、MY、ENT 和 LA）、TBARS、CIELAB 坐标、高铁肌红蛋白和新鲜羊肉的感官特性。含有 TL 的饮食中抗氧化化合物的存在延缓了（P<0.05）颜色劣化、脂质氧化和细菌计数，同时使新鲜羊肉的外观更好。一般来说，这种效果在 TL（7.5%）的较高水平下更为明显。感官属性、CIELAB 坐标和 TBARS 之间存在高度的皮尔逊相关系数。
