Oxidative stability and dietary treatment with vitamin E, oleic acid and copper of fresh and cooked pork chops

Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

“…No sensory effects on freshly cooked pork were found in pigs whose diet was supplemented with oregano oil (Simitzis, Symeon, Charismiadou, Bizelis, & Deligeorgis, 2010). Our results are also consistent with other dietary studies on turkey (Bartov, Basker, & Angel, 1983), pork (Zanardi et al, 1998) and beef (St. Angelo, Crippen, Dupuy, & James, 1990), in which dietary a-tocopherol acetate did not diminish WOF in cooked meat.…”

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

“…Traditional meat products, such as dry fermented sausages are interesting models for investigations, once they are exposed to pro-oxidant conditions. Peroxide values were around 2-4 mequivO 2 .kg -1 , acceptable levels for a good quality (Fernández and Rodríguez, 1991;Johansson et al, 1994;Ghiretti et al, 1997;Zanardi et al, 1998). The free fat acids found were C14:0; C16:0; C16:1 (9); C17:0; C18:0; C18:1 (9); C18:1 (11); C18:2 (9, 12), (Table 2).…”

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…This is important from the point of view of consumer preferences since color is among the most appealing characteristics affecting the decision-making for buying meat (BREWER, 1998). Presence of antioxidants in the tissues can reduce the oxidation of muscle pigments, thus improving color during extended storage (ZANARDI et al, 1998).…”