Unidad de Tecnología en Producción Animal, CITA, Avda. Montañana, 930, 50.059, Zaragoza, Spain.
Meat Sci. 2011 Jan;87(1):88-93. doi: 10.1016/j.meatsci.2010.09.008. Epub 2010 Sep 18.
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.
本研究旨在确定日粮添加维生素 E 和硒对羊肉气调包装贮藏期的影响，从而延长其货架期。128 只羔羊被喂食含有标准维生素 E（C）的精料、富含维生素 E（V）的精料、含亚硒酸钠的精料和富含维生素 E 和亚硒酸钠的精料（VS）。羔羊在活重 27.3±1.45kg 时屠宰，并在 MAP 下贮藏 7、9、11 和 13 天。研究了这些天的 CIELab 颜色和 TBARS。日粮中使用维生素 E 可使货架期比商业销售截止日期延长 4 天，在亮度、色调角、高铁肌红蛋白形成和脂质氧化方面都是如此。在羔羊的日粮中添加硒可以在不添加维生素 E 的情况下增加肉的亮度。
