Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.03.018
Abstract: The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate… read more here.
Keywords: microbial sensory; lamb meat; nanocomposite films; meat ... See more keywords
Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
Sign Up to like & getrecommendations! Published in 2019 at "Livestock Science"
DOI: 10.1016/j.livsci.2019.103843
Abstract: Abstract Rapid browning limits the retail display of lamb meat, particularly following extended chilled storage that is typical of international shipment. Lamb stored chilled for short periods browns more rapidly on retail display when the… read more here.
Keywords: chilled storage; lamb meat; display; meat ... See more keywords
Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2017.04.235
Abstract: The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with… read more here.
Keywords: dietary supplementation; meat; lamb meat; meat tenderness ... See more keywords
Use of visible and near infrared reflectance spectra to predict lipid peroxidation of light lamb meat and discriminate dam's feeding systems.
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2018.04.006
Abstract: Measurement of thiobarbituric acid reactive substances (TBARS) is a well-established method for determine lipid oxidation in meat. This assay, however, is time-consuming and generates undesired chemical waste. Dam's milk is the principal source of vitamins… read more here.
Keywords: dam; near infrared; lamb meat; infrared reflectance ... See more keywords
Detection of adulteration with duck meat in minced lamb meat by using visible near-infrared hyperspectral imaging.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2018.11.005
Abstract: This paper described a rapid and non-destructive method based on visible near-infrared (Vis-NIR) hyperspectral imaging system (400-1000 nm) for detection adulteration with duck meat in minced lamb. The multiple average of the reference spectral and a… read more here.
Keywords: visible near; lamb meat; minced lamb; duck ... See more keywords
Evaluation of the potential of protective cultures to extend the microbial shelf-life of chilled lamb meat.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108613
Abstract: The use of protective cultures to inhibit spoilage bacteria is a promising natural preservation technique to extend the shelf-life of fresh meat. This study evaluated the effectiveness of six food-grade protective cultures (containing different combinations… read more here.
Keywords: potential protective; protective cultures; lamb meat; shelf life ... See more keywords
Effect of information on geographical origin, duration of transport and welfare condition on consumer’s acceptance of lamb meat
Sign Up to like & getrecommendations! Published in 2020 at "Scientific Reports"
DOI: 10.1038/s41598-020-66267-4
Abstract: Animal production system and welfare conditions can influence consumers’ acceptance, as meat from animals grazing in natural pasture and labelled with information about high standards of welfare is preferred. In addition, geographical origin of food… read more here.
Keywords: information; geographical origin; transport; lamb meat ... See more keywords
Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical, and sensory properties of lamb meat during storage.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of applied microbiology"
DOI: 10.1111/jam.15578
Abstract: AIMS Firstly, Cinnamomum zeylani essential oil (CZEO) was isolated and characterized. Secondly, CZEO was used in Malva sylvestris mucilage (MSM) coating and its antioxidant and antimicrobial effects on lamb meat slices were evaluated in 10… read more here.
Keywords: czeo; essential oil; seed; edible coating ... See more keywords
In vitro antibacterial and antioxidant properties of Elettaria cardamomum Maton extract and its effects, incorporated with chitosan, on storage time of lamb meat
Sign Up to like & getrecommendations! Published in 2017 at "Veterinarski Arhiv"
DOI: 10.24099/vet.arhiv.160117
Abstract: In this experimental study, ethanolic extract of Elettaria cardamomum Maton (eCM) was prepared, the amount of phenolic compounds and antioxidant properties were measured using colorimetric methods and β-carotene bleaching assay, respectively. The effects of chitosan… read more here.
Keywords: antioxidant properties; lamb meat; elettaria cardamomum; meat ... See more keywords
The influence of the addition of Agaricus bisporus to the diet on the volatile profile of lamb meat
Sign Up to like & getrecommendations! Published in 2023 at "Veterinarski arhiv"
DOI: 10.24099/vet.arhiv.1964
Abstract: The aim of the research was to qualitatively determine volatile aroma compounds in the M. longissimus dorsi of lambs. The research included a total of 30 lamb carcasses divided into three groups. The animals were… read more here.
Keywords: influence addition; addition agaricus; agaricus bisporus; lamb meat ... See more keywords
Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152242
Abstract: The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage… read more here.
Keywords: myofibril; degradation proteins; shrinkage; lamb meat ... See more keywords