Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

Soares, Adriana Lourenço; Marchi, Denis Fabrício; Matsushita, Makoto; Guarnieri, Paulo Donizeti; Droval, Adriana Aparecida; Ida, Elza Iouko; Shimokomaki, Massami

doi:10.1590/s1516-89132009000600023

Cited by 26 publications

(17 citation statements)

References 13 publications

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“…Lipid oxidation is a major cause of deterioration in the quality of fresh meat and meat products as rancidity starts soon after the death of the animal and affects meat colour, taste, texture and nutrition value (Soares et al, 2009). Oxidation can occur in the stored triglycerides or in the phospholipids of the cell membrane.…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Metal ions and ascorbic acid may also function as prooxidants in meat in the presence of various factors such as light, abused temperature and oxygen. Fatty acids increase the unstable organic compounds content during autooxidation reactions and can initiate the meat lipid oxidation cycle (Campo et al, 2006;Soares et al, 2009). Cooked meat undergoes rapid deterioration due to tissue lipid oxidation.…”

Section: Lipid Oxidationmentioning

confidence: 99%

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Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Grujić

Kovačić³

2017

QOL

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Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modifi ed atmosphere packing have focused on fi nding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfi ll these goals, food industry developed modern technology of using modifi ed atmosphere for food packaging.

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Section: Lipid Oxidationmentioning

confidence: 99%

Section: Lipid Oxidationmentioning

confidence: 99%

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Grujić

Kovačić³

2017

QOL

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“…The color values were measured at three different sites on the same sample. These sites were the proximal extremity of the muscle, distal extremity of the muscle and medial side at the halfway point between the proximal and distal extremities (Soares et al 2003;Soares et al 2009) …”

Section: Ph and Color Measurementmentioning

confidence: 99%

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

Barbosa

Carvalho

Rossa

et al. 2013

Braz. arch. biol. technol.

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“…Neste sentido, estes conceitos estão bem sedimentados na cadeia da carne suína, sendo foco a produção de animais precoces, eficientes e que apresentem carcaças com elevada relação carne: gordura associada a um ótimo padrão de qualidade. Do ponto de vista qualitativo e de segurança alimentar, o uso de antioxidantes através da suplementação das rações animais, corresponde a uma das ferramentas para atingir esses objetivos, minimizando a oxidação lipídica, que é uma das principais causas de deterioração da carne e de seus subprodutos (SOARES, 2009). …”

Section: Introductionunclassified

Desempenho, qualidade de carcaça e carne de suínos alimentados com dietas contendo antioxidantes e ractopamina

et al. 2013

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ResumoO objetivo do trabalho foi avaliar a utilização de aditivos antioxidantes associados ou não à ractopamina em rações de suínos em terminação. Utilizou-se 51 suínos, 27 machos castrados e 24 fêmeas, com peso médio inicial de 83,38 kg. Foram estabelecidos três tratamentos experimentais, baseados na inclusão de dois complexos às rações: Complexo 1 (4g de vitamina E + 1g de vitamina C/kg do produto) e Complexo 2 (0,2g de ractopamina + 4g de vitamina E + 2g de vitamina C/kg de produto), definindo: ração controle (isenta dos Complexos); ração controle + Complexo 1 (0,1%); e ração controle + Complexo 2 (0,05%). O delineamento experimental foi em blocos casualizados, num arranjo fatorial 3 x 2 (3 tratamentos e 2 sexos). Verificou-se diferença (P<0,05) para o consumo diário de ração, conversão alimentar, peso de carcaça quente, peso de carcaça fria a favor do tratamento com ractopamina. Os tratamentos que continham vitamina E apresentaram maiores valores da vitamina na carne (P<0,05), e também menores (P<0,05) valores de oxidação e taxa de marmoreio. A inclusão de ractopamina, juntamente com os antioxidantes testados, resulta em melhora nas características de desempenho e carcaça. A suplementação com o complexo antioxidante, isoladamente, melhora parâmetros relacionados à qualidade da carne. Palavras-chave: Beta-adrenérgico, músculo, oxidação lipídica, tecido adiposo, vitamina AbstractThe objective was evaluated the effects of the use of additives antioxidants associated or not with ractopamine in feed for finishing pigs. Were used 51 crossbred pigs, 27 barrows and 24 females with initial weight of 83.38 kg. Three experimental treatments were established based on the inclusion of two complexes to feed: complex 1 (4g de vitamin E + 1g de vitamin C/kg of product) and complex 2 (0.2g de ractopamine + 4g de vitamin E + 2g de vitamin C/kg of product), defining the ration control (free of complexes), ration control + complex 1 (0.1%) and ration control + complex 2 (0.05%). The experimental design was blocked randomically, presenting a factorial model 3x2 (3 treatments and 2 sexes). Were observed difference (P<0.05) for daily feed intake, feed, hot and cold carcass weight to

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Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

Abstract: ABSTRACT

Cited by 26 publications

References 13 publications

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

Desempenho, qualidade de carcaça e carne de suínos alimentados com dietas contendo antioxidantes e ractopamina

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