O’sullivan, A., Galvin, K., Moloney, A.P., Troy, D.J., O’sullivan, K. and Kerry, J.P. (2003) Effect of Pre-Slaughter Rations of Forage and/or Concentrates on the Composition and Quality of Retail Packaged Beef. Meat Science, 63, 279-286. - References

Browse Menu >>

Browse Subjects >>

Computer Science & Communications

Earth & Environmental Sciences

Social Sciences & Humanities

Why Us? >>

- Open Access
- Peer-reviewed
- Rapid publication
- Lifetime hosting
- Free indexing service
- Free promotion service
- More citations
- Search engine friendly

Free SCIRP Newsletters>>

Add your e-mail address to receive free newsletters from SCIRP.

Contact Us >>

customer@scirp.org

+86 18163351462(WhatsApp)

1655362766

Paper Publishing WeChat

Book Publishing WeChat

(or Email:book@scirp.org)

Article citations
More>>

O’sullivan, A., Galvin, K., Moloney, A.P., Troy, D.J., O’sullivan, K. and Kerry, J.P. (2003) Effect of Pre-Slaughter Rations of Forage and/or Concentrates on the Composition and Quality of Retail Packaged Beef. Meat Science, 63, 279-286.
https://doi.org/10.1016/S0309-1740(02)00082-7

has been cited by the following article:

TITLE: Dietary Plant Extracts Combined with Vitamin E Limit the Discoloration in Stored n-3 PUFA Rich Meat

AUTHORS: Mylène Delosière, Emilie Parafita, Mihaela Habeanu, Dominique Gruffat, Denys Durand

KEYWORDS: Color, Vitamin E, Plant, Beef, Packaging

JOURNAL NAME: Agricultural Sciences, Vol.9 No.1, January 9, 2018

ABSTRACT: In finishing cull-cows given n-3 PUFA-rich diets (for 101 ± 3 days preceding slaughter), the ability of vitamin E (2.8 g/animal/day) or vitamin E associated with plant extracts rich in polyphenols (PERP) (126 g/animal/day) to limit discoloration was evaluated on color attributes of Longissimus thoracis (LT) and Semitendinosus (ST) processed meat. Color attributes were determined after muscles ageing and retail display in different packaging systems consisting in 14 d. under vacuum (V), 4 d. aerobic (A) or 7 d. under modified atmosphere (70:30, O2/CO2) (MA). Vit. E associated with PERP were able to limit color deterioration by decreasing metmyoglobin% in ST and LT for all tested packaging systems. The antioxidant association increased the L* coordinate and the oxygenation index as compared with vit. E alone. We show the possibility to limit color deterioration of processed beef by an original dietary antioxidant strategy during the finishing period.