The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Maria Dolores Garrido - One of the best experts on this subject based on the ideXlab platform.
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effect of supplementing ewes diet with thyme thymus zygis ssp gracilis leaves on the lipid oxidation of cooked Lamb Meat
Food Chemistry, 2011Co-Authors: Gema Nieto, Sancho Banon, Maria Dolores GarridoAbstract:Abstract The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked Lamb Meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked Lamb Meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked Lamb Meat samples. The cooked Meat of Lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.
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effect on Lamb Meat quality of including thyme thymus zygis ssp gracilis leaves in ewes diet
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of Lamb Meat stored in modified atmosphere (70% O2:30% CO2). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T1 (3.7% thyme leaves), T2 (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh Lamb Meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P < 0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh Lamb Meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson’s correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.
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dietary administration of ewe diets with a distillate from rosemary leaves rosmarinus officinalis l influence on Lamb Meat quality
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent Lamb Meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh Lamb Meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for Meat and fat colour (P<0.05) and lower TBARS and rancid odour (P<0.05), than the control samples. The total viable count was lower in Meat DRL. No statistically significant differences were detected between the two treatments (10-20% DRL).
Sancho Banon - One of the best experts on this subject based on the ideXlab platform.
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enhancing lipid oxidative stability of cooked chilled Lamb Meat through dietary rosemary diterpenes
European Journal of Lipid Science and Technology, 2020Co-Authors: Jordi Ortuno, Maria J Jordan, Raffaella Inchingolo, Paola Delgado, Vladimiro Cardenia, Maria Teresa Rodriguezestrada, Sancho BanonAbstract:A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled Lamb Meat, is evaluated. Three diets for fattening Lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600 mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled Lamb patties are kept at 4 °C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in Lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower (p 0.05) the formation of cholesterol oxidation products. The R‐diet increases (p < 0.05) the proportion of polyunsaturated fatty acids and decreases (p < 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the Meat shelf‐life. Practical Applications: Cooked‐chilled Meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled Meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during Meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of Lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve Meat quality.
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antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes carnosic acid and carnosol vs vitamin e on Lamb Meat packed under protective atmosphere
Meat Science, 2015Co-Authors: Jordi Ortuno, Rafael Serrano, Sancho BanonAbstract:Abstract The antioxidant and antimicrobial effects on Lamb Meat of the dietary use of rosemary diterpenes and vitamin E were compared. Thirty fattening Lambs were assigned to three diets: (C) control; (R) C plus 600 mg kg − 1 carnosic acid and carnosol at 1:1 w:w; or (E) C plus 600 mg kg − 1 α-tocopherol. The deposition of the dietary supplements in the muscle was determined. Microbial quality (total viable counts, Lactic Acid Bacteria, Enterobacteriaceae , Escherichia coli and Salmonella spp ), oxidative stability (CIELab color, malondialdehyde and total carbonyls) and sensory attributes (appearance and odor) were determined in loin stored at 2 °C under 70% O 2 /30% CO 2 atmosphere. Microbial quality was ensured by packaging and chilling. The E-diet was more effective (P ≤ 0.05) than the R-diet in preventing Meat oxidation, although the latter had antimicrobial effects on Meat. The shelf life of Lamb (assessed as the loss of freshness) could be increased by 5 (R-diet) or 10 (E-diet) days.
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effect of supplementing ewes diet with thyme thymus zygis ssp gracilis leaves on the lipid oxidation of cooked Lamb Meat
Food Chemistry, 2011Co-Authors: Gema Nieto, Sancho Banon, Maria Dolores GarridoAbstract:Abstract The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked Lamb Meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked Lamb Meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked Lamb Meat samples. The cooked Meat of Lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.
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effect on Lamb Meat quality of including thyme thymus zygis ssp gracilis leaves in ewes diet
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of Lamb Meat stored in modified atmosphere (70% O2:30% CO2). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T1 (3.7% thyme leaves), T2 (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh Lamb Meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P < 0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh Lamb Meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson’s correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.
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dietary administration of ewe diets with a distillate from rosemary leaves rosmarinus officinalis l influence on Lamb Meat quality
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent Lamb Meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh Lamb Meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for Meat and fat colour (P<0.05) and lower TBARS and rancid odour (P<0.05), than the control samples. The total viable count was lower in Meat DRL. No statistically significant differences were detected between the two treatments (10-20% DRL).
Gema Nieto - One of the best experts on this subject based on the ideXlab platform.
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effect of supplementing ewes diet with thyme thymus zygis ssp gracilis leaves on the lipid oxidation of cooked Lamb Meat
Food Chemistry, 2011Co-Authors: Gema Nieto, Sancho Banon, Maria Dolores GarridoAbstract:Abstract The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked Lamb Meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked Lamb Meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked Lamb Meat samples. The cooked Meat of Lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.
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effect on Lamb Meat quality of including thyme thymus zygis ssp gracilis leaves in ewes diet
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of Lamb Meat stored in modified atmosphere (70% O2:30% CO2). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T1 (3.7% thyme leaves), T2 (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh Lamb Meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P < 0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh Lamb Meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson’s correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.
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dietary administration of ewe diets with a distillate from rosemary leaves rosmarinus officinalis l influence on Lamb Meat quality
Meat Science, 2010Co-Authors: Gema Nieto, Pedro Luis Perez Diaz, Sancho Banon, Maria Dolores GarridoAbstract:The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent Lamb Meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh Lamb Meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for Meat and fat colour (P<0.05) and lower TBARS and rancid odour (P<0.05), than the control samples. The total viable count was lower in Meat DRL. No statistically significant differences were detected between the two treatments (10-20% DRL).
Rufielyn S Gravador - One of the best experts on this subject based on the ideXlab platform.
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dietary citrus pulp improves protein stability in Lamb Meat stored under aerobic conditions
Meat Science, 2014Co-Authors: A Priolo, Rufielyn S Gravador, Giuseppe Luciano, Sisse Jongberg, Mogens L Andersen, Marianne N LundAbstract:The antioxidant effects of dried citrus pulp on proteins in Lamb Meat, when used as a replacement of concentrate in the feed, was studied using Meat from 26 male Comisana Lambs. The Lambs of age 90 days had been grouped randomly to receive one of the three dietary treatments: (1) commercial concentrate with 60% barley (Control, n = 8), (2) concentrate with 35% barley and 24% citrus pulp (Cp24, n = 9), or (3) concentrate with 23% barley and 35% citrus pulp (Cp35, n = 9). Slices from the longissimus thoracis et lomborum muscle were packed aerobically and stored for up to 6 days at 4°C in the dark. The citrus pulp groups, Cp24 and Cp35, significantly decreased protein radicals and carbonyls, and preserved more thiols within six days of storage compared to the Control group. The citrus pulp groups significantly slowed down the rate of protein oxidation, indicating that dietary citrus pulp reduced oxidative changes in Meat proteins.
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dietary citrus pulp reduces lipid oxidation in Lamb Meat
Meat Science, 2014Co-Authors: L Inserra, A Priolo, L Biondi, M Lanza, Matteo Bognanno, Rufielyn S Gravador, Giuseppe LucianoAbstract:This study investigated the effect of replacing cereal concentrates with high levels of dried citrus pulp in the diet on Lamb Meat oxidative stability. Over 56 days, Lambs were fed a barley-based concentrate (Control) or concentrates in which 24% and 35% dried citrus pulp were included to partially replace barley (Citrus 24% and Citrus 35%, respectively). Meat was aged under vacuum for 4 days and subsequently stored aerobically at 4 °C. The Control diet increased the redness, yellowness and saturation of Meat after blooming (P<0.01). Regardless of the level of supplementation, dietary dried citrus pulp strongly reduced Meat lipid oxidation over 6 days of aerobic storage (P<0.001), while colour parameters did not change noticeably over storage and their variation rate was not affected by the diet. In conclusion, replacing cereals with dried citrus pulp in concentrate-based diets might represent a feasible strategy to naturally improve Meat oxidative stability and to promote the exploitation of this by-product.
Roger Stephan - One of the best experts on this subject based on the ideXlab platform.
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comparative genome analysis and phenotypic characterization of clostridium gasigenes cgas001 isolated from chilled vacuum packed Lamb Meat
Frontiers in Microbiology, 2020Co-Authors: Joseph Wambui, S Corti, Nicole Cernela, Roger StephanAbstract:Genomic data for psychrophilic bacteria causing blown pack spoilage (BPS) are limited. This study characterizes the genome of a novel Clostridium gasigenes strain CGAS001 isolated from Meat juice sample (MJS) of vacuum-packed Lamb Meat by comparing it with the type strain C. gasigenes DSM 12272 and five strains representing four other BPS-causing Clostridium sensu stricto species. Phenotypic characteristics of the strain, which include biochemical characteristics, antimicrobial resistance and production of putative polyketide, have been determined. The size of its draft genome is 4.1 Mb with 3,845 coding sequences, 28.7% GC content and 95 RNA genes that include 75 tRNAs, 17 rRNAs, and 3 ncRNAs. Average Nucleotide Identity (ANI) and digital DNA-DNA Hybridization (dDDH) predict that C. gasigenes CGAS001 and DSM 12272 constitute a single species (ANI and dDDH = 98.3% for speciation) but two distinct subspecies (dDDH = 73.3% for subspeciation). The genome is characterized by saccharolytic, lipolytic and proteolytic genes as well as hemolysins and phospholipases, which are consistent with its phenotype. The genome also reveals the ability of C. gasigenes to synthesize polyketides which is demonstrated by the antimicrobial activity of a crude polyketide extract against Listeria monocytogenes and Enterococcus devriesei. The strain is resistant to polymyxin B and streptomycin. The genetic and phenotypic analyses suggest that CGAS001 constitutes a novel subspecies of C. gasigenes adapted to a saprophytic lifestyle and can synthesize narrow spectrum antimicrobial compounds.
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Detection of Psychrophilic Clostridium spp. Causing "Blown Pack" Spoilage in Meat Juice Samples from Chilled Vacuum-Packed Beef and Lamb Meat Imported from Different Countries to Switzerland.
Journal of Food Protection, 2019Co-Authors: Joseph Wambui, Sabrina Püntener, S Corti, Nicole Cernela, Roger StephanAbstract:“Blown pack” spoilage (BPS) of chilled vacuum-packed Meat is mainly caused by anaerobic and psychrophilic Clostridium spp., including C. estertheticum, C. gasigenes, C. frigoriphilum, and C. frigidicarnis. Recently, its occurrence has been reported in several countries, especially in internationally traded Meat. Therefore, this study aimed at detecting the occurrence of psychrophilic Clostridium spp. causing BPS in Meat juice samples (MJS) from chilled vacuum-packed beef and Lamb Meat imported from other countries to Switzerland. One hundred fifty-four MJS (n = 78 from beef; n = 76 from Lamb Meat) were screened for psychrophilic Clostridium spp. by quantitative PCR, whereby MJS with a crossing point PCR cycle value 35 were considered positive and negative, respectively. Psychrophilic Clostridium spp. were detected in 10 MJS, of which 2 were from beef and 8 were from Lamb Meat. The two beef MJS originated from Spain and Lithuania, whereas the Lamb MJS originated from New Zealand (six) and Australia (two). This is the first report of psychrophilic Clostridium spp. in MJS from chilled vacuum-packed beef and Lamb Meat imported from other countries to Switzerland and provides further evidence that the risk of BPS in Lamb Meat is higher than in beef.
