Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life

• Published in: Meat science Vol. 116; pp. 221 - 229
• Main Authors: Guerra-Rivas, C., Vieira, C., Rubio, B., Martínez, B., Gallardo, B., Mantecón, A.R., Lavín, P., Manso, T.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-06-2016
• Subjects: Animal Feed - analysis; Animal Nutritional Physiological Phenomena; Animals; Diet - veterinary; Food Storage; Grape pomace; Grape Seed Extract - pharmacology; Lamb; Male; Meat - analysis; Meat shelf life; Sheep; Time Factors; Vitamin E - pharmacology; Vitis; Grape pomace; Lamb; Meat shelf life
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2016.02.022

The effect of dietary treatment (CTRL, control; VIT-E, 500mgkg−1 vitamin E; GSE, 50mg grape seed extract kg−1; GP-5, 5% dried red grape pomace kg−1) on shelf life of lamb meat was studied. After slaughter (27kg LBW), m. longissimus thoracis et lumborum was sliced, packaged under modified atmosphere (80:20%/O2:CO2) and stored in retail conditions for 14days. At each sampling day (0, 4, 7, 11, 14), microbiological, physico-chemical and sensory characteristics were analysed. Meat from VIT-E presented lower microbial counts than CTRL, GSE and GP-5, without differences between polyphenol treatments (GSE and GP-5) and CTRL. Vitamin E reduced meat discoloration and lipid oxidation (TBARS values) from day 7 with respect to the other treatments. Although not significant, an improvement in TBARS values of about 20% was observed for GSE and GP-5, compared with CTRL, from day 7 of storage. VIT-E dietary treatment was more effective in preventing sensory spoilage than the other treatments.
•The effect of grape pomace on lamb meat shelf life was studied.•Meat from vitamin E lambs showed lower microbial counts than lambs fed grape pomace.•Vitamin E was more effective in preventing sensory spoilage than grape pomace.•The use of grape pomace decreased lipid oxidation by about 20%.