Lipid Oxidative Stability of Cooked-Chilled Patties from Lambs Supplemented with Dietary Rosemary Diterpenes or Î-Tocopherol

J. OrtuÃ±o; P. Delgado; R. Inchingolo; M.T. RodrÃ­guez-Estrada; S. BaÃ±Ã³n

Lipid Oxidative Stability of Cooked-Chilled Patties from Lambs Supplemented with Dietary Rosemary Diterpenes or Î-Tocopherol

In: 63rd International Congress of Meat Science and Technology

Authors:

J. OrtuÃ±o

J. OrtuÃ±o ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

Search for other papers by J. OrtuÃ±o in
Current site
Google Scholar
PubMed

P. Delgado

P. Delgado ²Department of Agricultural and Food Sciences, Alma Mater Studiorum, UniversitÃ di Bologna, Bologna, Italy; sanchoba@um.es

Search for other papers by P. Delgado in
Current site
Google Scholar
PubMed

R. Inchingolo

R. Inchingolo ²Department of Agricultural and Food Sciences, Alma Mater Studiorum, UniversitÃ di Bologna, Bologna, Italy; sanchoba@um.es

Search for other papers by R. Inchingolo in
Current site
Google Scholar
PubMed

M.T. RodrÃguez-Estrada

M.T. RodrÃguez-Estrada ²Department of Agricultural and Food Sciences, Alma Mater Studiorum, UniversitÃ di Bologna, Bologna, Italy; sanchoba@um.es

Search for other papers by M.T. RodrÃguez-Estrada in
Current site
Google Scholar
PubMed

, and

S. BaÃ±Ã³n

S. BaÃ±Ã³n ¹Department of Food Technology, Veterinary Faculty, University of Murcia, Murcia, Spain

Search for other papers by S. BaÃ±Ã³n in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 95â96

DOI:: https://doi.org/10.3920/9789086868605_030

Purchase instant access (PDF download and unlimited online access):

â¬42.00â¬35.00Â excl. VAT

Add to Cart

Redeem Access Token

Cooked meat products are extremely prone to oxidation during preparation and catering operations, which may adversely affect their quality traits. The objective was to compare the antioxidant effects of two lamb diets (supplemented with rosemary diterpenes or vitamin E) to delay lipid oxidation (measured as PV, TBARS and COPs) in cooked-chilled patties. Dietary vitamin E had a higher antioxidant effect than dietary rosemary diterpenes, although the level of PUFAs was higher in the meat from rosemary-fed lambs, suggesting that carnosic acid and carnosol might have inhibited fatty acid biohydrogenation in the rumen. This finding revealed the interest of combining tocopherols and diterpenes in new dietary supplements for lambs to take advantage of their different properties and their potential synergism.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000030.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	78	23	3
Full Text Views	23	0	0
PDF Views & Downloads	4	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Lipid Oxidative Stability of Cooked-Chilled Patties from Lambs Supplemented with Dietary Rosemary Diterpenes or Î-Tocopherol

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics

Lipid Oxidative Stability of Cooked-Chilled Patties from Lambs Supplemented with Dietary Rosemary Diterpenes or Î-Tocopherol