Oxidative quality and shelf life of meats

Gray, J. I.; Gomaa, Eman Zakaria; Buckley, D.J.

doi:10.1016/0309-1740(96)00059-9

Cited by 568 publications

(363 citation statements)

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“…In meat and food products, oxidation might lead to a reduction of the sensory and nutritional quality (Gray et al, 1996). Oxidation can be prevented in foods and biological tissues by the action of antioxidants, for instance increasing the a-tocopherol (aT) content in tissues as a result of a higher aT intake (Cherian et al, 1996;Gray et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have been conducted on animals such as chicken, pig or beef, since they produce highly consumed meats (Gray et al, 1996;Wood et al, 2003). Fewer studies in the literature deal with rabbit feeding, although recently the number of studies conducted with rabbit has increased (Pla and Cervera, 1997;Bernardini et al, 1999;Castellini et al, 2001;Dalle Zotte, 2002;Dal Bosco et al, 2004;Lo Fiego et al, 2004;Corino et al, 2007;Gigaud and Combes, 2008;Maertens et al, 2008;Zsedely et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Apart from the in vivo effects of oxidation in tissues, oxidation might be developed post mortem. Oxidation in tissues increases as a result of pre-slaughter stress, slaughtering techniques, post-mortem pH, carcass temperature, disruption of cell membranes, as well as during processing and storage, which might reduce their nutritional and sensory quality due to the loss of PUFA and aT, and the formation of secondary oxidation compounds presenting unpleasant flavors (Gray et al, 1996;Erickson, 2007).…”

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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Tres

Bou

Codony

et al. 2009

Animal

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We supplemented diets with a-tocopheryl acetate (100 mg/kg) and replaced beef tallow (BT) in feeds with increasing doses of n-6-or n-3-rich vegetable fat sources (linseed and sunflower oil), and studied the effects on the fatty acid (FA) composition, the a-tocopherol (aT) content and the oxidative stability of rabbit plasma and liver. These effects were compared with those observed in a previous study in rabbit meat. As in meat, the content of saturated, monounsaturated and trans FA in plasma and liver mainly reflected feed FA profile, except stearic acid in liver, which increased as feeds contained higher doses of vegetable fat, which could be related to an inhibition of the activity of the stearoyl-CoA-desaturase. As linseed oil increased in feeds, the n-6/n-3 FA ratio was decreased in plasma and liver as a result of the incorporation of FA from diets and also, due to the different performance and selectivity of desaturase enzymes. However, an increase in the dose of vegetable fat in feeds led to a significant reduction in the aT content of plasma and liver, which was greater when the fat source was linseed oil. Increasing the dose of vegetable fat in feeds also led to an increase in the susceptibility to oxidation (lipid hydroperoxide (LHP) value) of rabbit plasma, liver and meat and on the thiobarbituric acid (TBA) values of meat. Although the dietary supplementation with a-tocopheryl acetate increased the aT content in plasma and liver, it did not modify significantly their TBA or LHP values. In meat however, both TBA and LHP values were reduced by the dietary supplementation with a-tocopheryl acetate. The plasma aT content reflected the aT content in tissues, and correlated negatively with tissue oxidability. From the studied diets, those containing 1.5% linseed oil plus 1.5% BT and 100 mg of a-tocopheryl acetate/kg most improved the FA composition and the oxidative stability of rabbit tissues.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

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Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Tres

Bou

Codony

et al. 2009

Animal

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“…Thus, it is essential to evaluate the oxidation and FA composition of fats before they are added to feeds to avoid unexpected alterations in tissues. While several studies have dealt with the addition of abused oils to feeds, the addition of moderately oxidized fats to feeds has been poorly studied, especially in rabbit feeds.Oxidation occurring in tissues might lead to an impairment of its PUFA and vitamin composition, which could be reduced by dietary supplementation with antioxidants, for instance a-tocopheryl acetate (TA; Gray et al, 1996;Wood and Enser, 1997). Dietary supplementation with TA has been reported to be effective in reducing the loss of PUFA during meat processing, cooking and storage (Gray et al, 1996).…”

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confidence: 99%

“…Dietary supplementation with TA has been reported to be effective in reducing the loss of PUFA during meat processing, cooking and storage (Gray et al, 1996).…”

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confidence: 99%

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Tres

Bou

Codony

et al. 2010

Animal

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The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers as c9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds.Keywords: heated oils, fatty acid composition, plasma, liver, meat Implications An animal's diet has an influence on the composition of its tissues, which can be used to improve the nutritional value of meat, for instance modifying its fatty acid (FA) composition or increasing its mineral content. Unsaturated fat products used in feeds are prone to oxidation that can occur both during their production process and their storage, leading to a high content of oxidation compounds and altering their FA profile. This might affect the tissue composition, and thus the meat nutritional value. We studied the influence of the addition of oxidized oils and minerals to rabbit feeds on the FA composition of its plasma, liver and meat and on its meat element content. IntroductionFatty acid (FA) composition of animal tissues can be modified by the type and amount of dietary fat (Wood and Enser, 1997). Dietary recommendations for humans suggest reducing the intake of not only fat and cholesterol but also saturated FAs (SFA) and trans FA, and increasing the intake of polyunsaturated FAs (PUFAs), mainly those from the n-3 series (Food and Nutrition Board, 2005). Therefore, in order to obtain more healthy meat, several unsaturated fat sources have been incorporated to feeds to nutritionally improve meat FA composition (Wood and Enser, 1997).However, unsaturated fat sources are prone to oxidation that can occur both at low and high temperatures. At low temperatures, for instance during storage of unsaturated fats at ambient temperature, lipid hydroperoxides (LHPs) increase until they reach a plateau, and then decompose into secondary oxidation compounds. At high temperatures, decomposition of LHP is faster and isomerization of FA is also favored, leading to the appearance of both geometric and positional FA isomers, as several trans FA and conjugate...

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Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

El‐Alim

Lugasi

Hóvári

et al. 1999

J. Sci. Food Agric.

124

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Oxidative quality and shelf life of meats

Cited by 568 publications

References 61 publications

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat

Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

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