Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat

Small Ruminant Research

Volumn 113, Issue 2-3, 2013, Pages 340-345

  Smeti, Samir ^a,b   Atti, Naziha ^a   Mahouachi, Mokhtar ^c   Munoz, Fernando ^d  

^a NRA Tunisie   (Tunisia)

^b University of Carthage   (Tunisia)

^c University of Jendouba   (Tunisia)

^d Instituto Agroalimentario de Aragón IA2   (Spain)

Author keywords

Color; Lamb meat; Lipid oxidation; Rosemary

Indexed keywords

ANIMALIA; MEDICAGO SATIVA; OVIS ARIES; ROSMARINUS OFFICINALIS;

EID: 84879553207     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2013.04.001     Document Type: Article

References (29)

1. Adams R.P. Identification of Essential Oil Components by Gas Chromatography/Quadrupole Mass Spectroscopy 2001, 455. Allured Publishing Corporation, Carol Stream.
2. Balentine C.W., Crandalla P.G., O'Bryana C.A., Duonga D.Q., Pohlmanb F.W. The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef. Meat Sci. 2006, 73:413-442.
3. Botsoglou N.A., Fletouris D.J., Papageorgiou G.E., Vassilopoulos V.N., Mantis A.J., Trakatellis A.G. Rapid sensitive and specific thiobarbituric acid methods for measuring lipid peroxidation in animal tissue, food and feedstuff samples. J. Agric. Food Chem. 1994, 42:1931-1937.
4. Buckley D.J., Morrissey P.A., Gray J.I. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J. Anim. Sci. 1995, 73:3122-3130.
5. Camo J., Beltrán J.A., Roncalés P. Extension of the display life of lamb with an antioxidant active packaging. Meat Sci. 2008, 80:1086-1091.
6. Carrasco S., Panea B., Ripoll G., Sanz A., Joy M. Influence of feeding systems on cortisol levels, fat colour and instrumental meat quality in light lambs. Meat Sci. 2009, 83:50-56.
7. CIE Commission Internationale de L'Eclairage 1986, Colorimetry, Viena. 2nd ed.
8. Djenane D., Sánchez-Escalante A., Beltrán J.A., Roncalés P. Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chem. 2002, 76:407-415.
9. Fennema O.R. Food Chemistry 1996, Marcel Dekker, Inc., New York, 780-782, 815-816. 3rd ed.
10. Grunert K.G., Bredahl L., Brunsø K. Consumer perception of meat quality and implications for product development in the meat sector: a review. Meat Sci. 2004, 66:259-272.
11. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., Olson D.G., Salm C.P., Savell J.W., Shivas S.D. Guidelines for meat color evaluation. Proceedings 44th Reciprocal Meat Conference 1991, 1-17.
12. Kanner J. Oxidative processes in meat and meat products: quality implications. Meat Sci. 1994, 36:169-189.
13. Kerry J.P., Buckley D.J., Morrisey P.A., O'Sullivan K., Lynch P.B. Endogenous and exogenous a-tocopherol supplementation: effects on lipid stability (TBARS) and warmed-over FLAVOR (WOF) in porcine M. longissimus dorsi roasts held in aerobic and vacuum packs. Food Res. Int. 1999, 31:211-216.
14. Khliji S., van de Ven R., Lamb T.A., Lanza M., Hopkins D.L. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Sci. 2010, 85:224-229.
15. Luciano G., Monahan F.J., Vasta V., Pennisi P., Bella M., Priolo A. Lipid and colour stability of meat from lambs fed fresh herbage or concentrate. Meat Sci. 2009, 82:193-199.
16. Miltenburg G.A., Wensing T., Smulders F.J.M., Breukink H.J. Relationship between blood hemoglobin, plasma and tissue iron, muscle heme pigment, and carcass colour of veal. J. Anim. Sci. 1992, 70:2766-2772.
17. Nieto G., Diaz P., Banon S., Garrido M.D. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat quality. Meat Sci. 2010, 84:23-29.
18. Nissen L.R., Byrne D.V., Bertelsen G., Skibsted L.H. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 2004, 68:485-495.
19. O'Grady M.N., Maher M., Troy D.J., Moloney A.P., Kerry J.P. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci. 2006, 73:132-143.
20. Ripoll G., Joy M., Muñoz F. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Sci. 2011, 87:88-93.
21. Ripoll G., Albertí P., Joy M. Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs. Meat Sci. 2012, 90:457-464.
22. SAS The SAS version 8.2 2002, SAS Inst. Inc., Cary, NC, USA.
23. Shan B., Cai Y.Z., Sun M., Corke H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 2005, 53:7749-7759.
24. Simitzis P.E., Deligeorgis S.G., Bizelis J.A., Dardamani A., Theodosiou I., Fegeros K. Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Sci. 2008, 79:217-223.
25. Vasta V., Luciano G. The effects of dietary consumption of plants secondary compounds on small ruminants' products quality. Small Rum. Res. 2011, 101:150-159.
26. Velasco V., Williams P. Improving meat quality through natural antioxidants. Chilean J. Agric. Res. 2011, 71:313-322.
27. Velioglu Y.S., Mazza G., Gao L., Oomah B.D. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J. Agric. Food Chem. 1998, 46:4113-4117.
28. Wang W., Wu N., Zu Y.G., Fu Y.J. Antioxidative activity of Rosmarinus officinalis L. essential oil compared to its main components. Food Chem. 2008, 108:1019-1022.
29. Zaouali Y., Boussaid M. Isozyme markers and volatiles in Tunisian Rosmarinus officinalis L. (Lamiaceae): a comparative analysis of population structure. Biochem. Syst. Ecol. 2003, 36:11-21.