Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat

Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere

“…Fresh lamb gradually lost its serum odour by the development of an incipient rancidity. Similar finding were reported in previous studies Serrano et al, 2014) and may be explained by the type of protective atmosphere used in the present study. The use of levels of 30% CO 2 in packaging atmosphere is highly effective at inhibiting the growth of spoiling microbes in the meat, including lactic acid and other bacteria able to proliferate in these conditions; hence, any rancid odour would be more easily perceived by panellists without interference from microbial off-odours (acid, cheesy or putrid).…”

“…Fresh lamb presents a weak serum odour that, under pro-oxidizing conditions, can be easily altered by rancid VOCs (Nieto et al, 2011;Bañón et al, 2012;Serrano et al, 2014), so that their formation should be controlled. The use of dietary antioxidants from rosemary (Rosmarinus officinalis L.) has proven to be effective for improving the oxidative stability of chilled-packed lamb meat.…”

Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes

“…The supplementation of a goat diet with moringa leaf, sunflower cake and grass hay improved DPPH and TEAC results (Qwele et al, 2013), while the inclusion of pasture in beef cattle feed (at a forage rate of 1000-2000 kg grass dry matter ha À1 ) also improved FRAP results in the meat, but did not affect TEAC values (Descalzo et al, 2007). On the other hand, several shelf-life studies have demonstrated the efficacy of different DREs for preventing the oxidative deterioration of packed lamb (Bañón et al, 2012;Morán et al, 2012Morán et al, , 2013Nieto et al, 2010;Ortuño et al, 2014;Serrano et al, 2014). In contrast, the dietary use of rosemary essential oil was seen to be less effective for stabilizing lamb meat against oxidation (Aouadi et al, 2014;Smeti, Atti, Mahouachi, & Munoz, 2013;Vasta et al, 2013).…”

Ultrasound versus microwave as green processes for extraction of rosmarinic, carnosic and ursolic acids from rosemary

“…This polyphenol profile induces antioxidant [3][4][5], antibacterial [5,6] and antimutagenic properties to rosemary extracts. RA and CA are more specifically used in the food industry as natural antioxidants [7,8]. Apart from the antioxidant properties of rosemary compounds, UA is another valuable natural compound which is studied for its pharmacological effects (e.g., antitumor property [9]).…”