Time filter

Source Type

de la Fuente-Vazquez J.,Complutense University of Madrid | Diaz-Diaz-Chiron M.T.,INIA | Perez-Marcos C.,Complutense University of Madrid | Caneque-Martinez V.,INIA | And 5 more authors.
Spanish Journal of Agricultural Research | Year: 2014

The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control (C) (palm oil), extruded linseed (L), extruded linseed mixed with microalgae (LM) and fish oil (FO). The productive performance from 14.7 to 26.2 kg of live weights and meat quality characteristics during refrigerated storage were assessed. Lambs fed FO showed lower feed intake (p < 0.001), average daily gain (p < 0.001) and higher feed conversion ratio (p < 0.001) than lambs from the other treatments. Fish oil meat had the lowest (p < 0.01) protein proportion and the highest (p < 0.001) C20:5n-3, C22:5n-3 and C22:6n-3 proportions, while L or LM produced the highest (p < 0.001) C18:3n-3 deposition. Fish oil meat had higher (p < 0.05) L* and lower (p < 0.001) a* than meats from the other treatments. After 7 days of storage, FO meat showed the highest TBARS (p < 0.001), while C meat showed similar value to 0 days of storage. Additionally, FO underwent higher microbial growth after 7 days of storage as compared to the other treatments. Dietary supplementation with L and LM leads to C18:3n-3 meat enrichment and to a microbial load and colour characteristics similar to those of C, without adverse effect on lamb performance. However the use of FO improves the fatty acid profile of meat, but negatively affects lamb performance and meat quality.


Sanchez-Sanchez M.,Estacion Tecnologica de la Carne | Vieira-Aller C.,Estacion Tecnologica de la Carne | De-la-Fuente-Vazquez J.,Complutense University of Madrid | Perez-Marcos C.,Complutense University of Madrid | And 4 more authors.
Spanish Journal of Agricultural Research | Year: 2013

Many factors related to transport to abattoir affects meat quality, but scarce information is available in suckling lambs. Thus, the aim of this work was to evaluate the effects of season and stocking density on carcass and meat quality of suckling lambs during commercial transport to the abattoir. A factorial design (2 × 3) was used: two seasons (winter and summer) and three stocking densities (SD; 0.08, 0.12 and 0.20 m2 animal-1). Meat quality variables were measured in the M. longissimus at 24 h post-mortem and after 5 days of refrigerated storage. Lambs transported in summer showed lower liver weight (p < 0.001), h* (p < 0.05), deoxymyoglobin content (p < 0.001), pressed juice (p < 0.01), shear force (p < 0.001) and firmness (p < 0.001), and higher initial pH (p < 0.001), L*, b*, C* (p < 0.001) and a* (p < 0.01), as well as metmyoglobin and oxymyoglobin content (p < 0.001), than those transported in winter. The effect of season was dependent on storage time, being colour changes more evident at 24 h than after 5 days of storage, whereas lipid oxidation was only observed in stored meat, which may be explain because the natural antioxidative system decreases with time after slaughter. Scarce effect of SD was found on the carcass and meat quality parameters, thus under our experimental conditions the three SD studied appear to be suitable for suckling lambs transport. However, both carcass and meat quality were within the normal commercial range.


Rubio B.,Estacion Tecnologica de la Carne | Vieira C.,Estacion Tecnologica de la Carne | Martinez B.,Estacion Tecnologica de la Carne | Fernandez A.M.,Estacion Tecnologica de la Carne
Food Science and Technology International | Year: 2013

The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 °C for 24 h), ultra-rapid (-20 °C for 3.5 h then 2 °C until 24 h post mortem) and slow (12 °C for 7 h then 2 °C until 24 h post mortem). Carcass pH and temperature were measured at 0, 3.5, 7 and 24 h post slaughter. Lamb carcasses were sampled for total aerobic viable and Enterobacteriaceae counts just after dressing and 24 h post mortem. A significant effect (p < 0.05) of post mortem treatment on carcasses temperature and pH was found corresponding the faster pH fall to slowly chilled muscles. However, no differences were found at 24 h post mortem among treatments in both parameters. Regarding microbiological results, carcasses of ultra-rapid treatment had the lowest total aerobic viable and Enterobacteriaceae counts and those belonging to conventional treatment had the highest total aerobic viable counts. From 0 to 24 h post mortem, an increase of total aerobic viable was observed in conventional and slow treatments whilst Enterobacteriaceae counts remained constant in all cases. From a microbiological point of view, the ultra-rapid treatment was the only one allowed to maintain the hygienic carcasses quality. However, according to pH and temperature results the carcasses subjected to this treatment may be susceptible to cold shortening. © The Author(s) 2012.


PubMed | Estacion Tecnologica de la Carne
Type: Journal Article | Journal: Food science and technology international = Ciencia y tecnologia de los alimentos internacional | Year: 2013

The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 for 24h), ultra-rapid (-20 for 3.5h then 2 until 24h post mortem) and slow (12 for 7h then 2 until 24h post mortem). Carcass pH and temperature were measured at 0, 3.5, 7 and 24h post slaughter. Lamb carcasses were sampled for total aerobic viable and Enterobacteriaceae counts just after dressing and 24h post mortem. A significant effect (p<0.05) of post mortem treatment on carcasses temperature and pH was found corresponding the faster pH fall to slowly chilled muscles. However, no differences were found at 24h post mortem among treatments in both parameters. Regarding microbiological results, carcasses of ultra-rapid treatment had the lowest total aerobic viable and Enterobacteriaceae counts and those belonging to conventional treatment had the highest total aerobic viable counts. From 0 to 24h post mortem, an increase of total aerobic viable was observed in conventional and slow treatments whilst Enterobacteriaceae counts remained constant in all cases. From a microbiological point of view, the ultra-rapid treatment was the only one allowed to maintain the hygienic carcasses quality. However, according to pH and temperature results the carcasses subjected to this treatment may be susceptible to cold shortening.

Loading Estacion Tecnologica de la Carne collaborators
Loading Estacion Tecnologica de la Carne collaborators