Assessment of the influence of diet on lamb meat oxidation

Food Chemistry

Volumn 109, Issue 3, 2008, Pages 573-579

  Sante Lhoutellier V ^a   Engel, E ^a   Gatellier, Ph ^a  

^a UR370 QuaPA   (France)

Author keywords

Colour; Diet; Lamb; Lipid oxidation; Meat; Protein oxidation

Indexed keywords

ALPHA TOCOPHEROL; GLYCOGEN; HEME; LIPID; POLYUNSATURATED FATTY ACID; PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL FOOD; ANIMAL TISSUE; ARTICLE; COLOR; DIETARY INTAKE; FILM; FOOD QUALITY; FOOD STORAGE; GLYCOGEN MUSCLE LEVEL; LAMB MEAT; LIPID OXIDATION; MALE; MEASUREMENT; NONHUMAN; OXIDATION; PARAMETER; TIME;

ANIMALIA;

EID: 40849130739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.081     Document Type: Article

References (31)

1. Aebi H. In: Bergmeyer H.U. (Ed). Methods enzymology analysis Vol. 2 (1974), Academic Press, New York 673-682
2. Agergaard N., and Thode Jensen P. Procedure for blood glutathione peroxidase determination in cattle and swine. Acta Veterinaria Scandinavia 23 (1982) 515-527
3. Asghar A., Gray J.L., Buckley D.J., Pearson A.M., and Boren A.M. Perspectives of warmed-over flavor. Food Technology 42 (1988) 102-108
4. Buttriss J.L., and Diplock A.T. HPLC methods for vitamin E in tissues. In: Glazer L.P.&.A.N. (Ed). Methods in enzymology (1984) 131-138
5. Dalrymple R.H., and Hamm R. A method for the extraction of glycogen and metabolits from a single muscle sample. Journal of Food Technology 8 (1973) 439-444
6. Davies K.J.A. Protein damage and degradation by oxygen radicals. I: General aspects. Journal of Biological Chemistry 262 (1987) 9895-9901
7. Delattre J., Bonnefont-Rousselot D., Bordas-Fonfrèdre M., and Jaudon M.C. Diabète sucré et stress oxydant. Annales de Biologie Clinique 57 (1999) 437-457
8. Descalzo A.A., Insani E.M., Margaria C.A., Garcia P.T., Josifovich J., and Pensel N.A. Antioxidant status and lipid oxidation in fresh Argentine beef from pasture and grain-fed steers with vitamin E supra-nutritional supplementation. Proceedings of 46th international congress of meat science and technology (2000), Buenos Aires, Argentina 562-563
9. Dransfield, E. (1985). Evidence of consumer reactions to meat of different origins. The long- term definition of meat quality controlling the variability of quality in beef, veal, pig meat and lamb (pp. 45-66). Brussels Luxemburg: ECSC-EEC-EAEC.
10. Folch J., Lees M., and Sloane Stanley G.H. A simple method for isolation and purification of total lipids from animal tissues. Journal of Biological Chemistry 226 (1957) 497-509
11. Gatellier P., Mercier Y., Juin H., and Renerre M. Effect of finishing mode (pasture or mixed diet) on lipid composition,colour stability and lipid oxidation in meat from Charolais cattle. Meat Science 69 (2004) 175-186
12. Gatellier P., Mercier Y., Rock E., and Renerre M. Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts. Journal of Agricultural and Food Chemistry 48 (2000) 1427-1433
13. Hornsey H.C. The color of cooked cured pork. Estimation of the nitric oxid haem pigments. Journal of Science of Food and Agriculture 7 (1956) 534-540
14. Kanner J., and Harel S. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Archives of Biochemistry and Biophysics 237 (1985) 314-321
15. Kanner J., Harel S., and Granit R. Oxidative processes in meat and meat products: quality implications. Proceedings of the 38th international congress of meat science and technology (1992), Clermont-Ferrand, France 111-125
16. Lanari M.C., Schaefer D.M., and Scheller K.K. Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging. Meat Science 41 (1995) 237-250
17. Ledward D.A. Metmyoglobin reduction and formation in beef during aerobic storage at 1 °C. Journal of Food Science 37 (1972) 634-635
18. Lynch S.M., and Frei B. Mechanisms of copper- and iron- dependent oxidative modification of human low-density lipoprotein. Journal of Lipid Research 34 (1993) 1745-1751
19. Marklund S.L., and Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. European Journal of Biochemistry 47 (1974) 469-474
20. Mercier Y., Gatellier P., Viau M., Remignon H., and Renerre M. Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage. Meat Science 48 (1998) 301-317
21. Oliver C.N., Alin B.W., Moerman E.J., Goldstein S., and Stadtman E.R. Age-related changes in oxidized proteins. Journal of Biological Chemistry 262 (1987) 5488-5491
22. Petron M.J., Raes K., Claeys E., Lourenço M., Fremaut D., and De Smet S. Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat. Meat science 75 (2007) 737-745
23. Ponnampalam E.N., Trout G.R., Sinclair A.J., Egan A.R., and Leury B.J. Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation. Meat Science 58 (2001) 151-161
24. Renerre M., Dumont F., and Gatellier P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin. Meat Science 43 (1996) 111-121
25. Santé-Lhoutellier V., Aubry L., and Gatellier P. Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry (2007) 10.1021/jf070252
26. Sanudo C., Alfonso M., Sanchez A., Delfa R., and Teixeira A. Carcass and meat quality in light lambs from different fat classes in the UE carcass classification system. Meat Science 56 (2000) 89-94
27. Sapp P.H., Williams S.E., and McCann M.A. Sensory attributes and retail display characteristics of pasture- and/or grain-fed beef aged 7, 14 or 21 days. Journal of Food Quality 22 (1998) 257-274
28. Spanier A.M., McMillian K.W., and Miller J.A. Enzyme activity levels in beef, effect of post-mortem ageing and endpoint cooking temperature. Journal of Food Science 55 (1990) 318-325
29. Teixeira A., Batista S., Delfa R., and Cadavez V. Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex, and live weight. Meat Science 71 (2005) 530-536
30. Vestergaard M., Oksbjerg N., and Henckel P. Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitentinosous, longissimus dorsi and supraspinatus muscles of young bulls. Meat Science 54 (2000) 17
31. Wood J.D., and Enser M. Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition 78 (1997) S49-S60