Improving meat colour and oxidative stability by antioxidant supplementation of light weight lamb diets

Leonel N. Leal

Research output: Thesisinternal PhD, WU

Abstract

Meat quality, as defined by its colour stability is the main sensory attribute of lamb meat that drives consumer preference and purchase decision. The ‘bright red’ colour in meat, perceived by consumers as an indicator of freshness and superior product quality, can be further enhanced by highly oxidizing packaging methods. Overtime, these packaging methods also accelerate the deterioration of colour, flavour and texture. To delay that, meat processors and retailers have adopted the use of antioxidants into animal diets. Based on the work described in this thesis, under similar experimental conditions, it was found that vitamin E is more effective than plant extracts at maintaining the colour stability of lamb meat.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Hendriks, Wouter, Promotor
  • den Hartog, Leonard, Promotor
  • Martín-Tereso, J., Co-promotor, External person
Award date18 Oct 2019
Place of PublicationWageningen
Publisher
Print ISBNs9789463950466
DOIs
Publication statusPublished - 2019

Fingerprint

oxidative stability
lambs
meat
antioxidants
lamb meat
color
diet
packaging
freshness
consumer preferences
plant extracts
product quality
meat quality
vitamin E
sensory properties
flavor
texture
deterioration
methodology
animals

Cite this

Leal, Leonel N.. / Improving meat colour and oxidative stability by antioxidant supplementation of light weight lamb diets. Wageningen : Wageningen University, 2019. 189 p.
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Improving meat colour and oxidative stability by antioxidant supplementation of light weight lamb diets. / Leal, Leonel N.

Wageningen : Wageningen University, 2019. 189 p.

Research output: Thesisinternal PhD, WU

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AU - Leal, Leonel N.

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PY - 2019

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N2 - Meat quality, as defined by its colour stability is the main sensory attribute of lamb meat that drives consumer preference and purchase decision. The ‘bright red’ colour in meat, perceived by consumers as an indicator of freshness and superior product quality, can be further enhanced by highly oxidizing packaging methods. Overtime, these packaging methods also accelerate the deterioration of colour, flavour and texture. To delay that, meat processors and retailers have adopted the use of antioxidants into animal diets. Based on the work described in this thesis, under similar experimental conditions, it was found that vitamin E is more effective than plant extracts at maintaining the colour stability of lamb meat.

AB - Meat quality, as defined by its colour stability is the main sensory attribute of lamb meat that drives consumer preference and purchase decision. The ‘bright red’ colour in meat, perceived by consumers as an indicator of freshness and superior product quality, can be further enhanced by highly oxidizing packaging methods. Overtime, these packaging methods also accelerate the deterioration of colour, flavour and texture. To delay that, meat processors and retailers have adopted the use of antioxidants into animal diets. Based on the work described in this thesis, under similar experimental conditions, it was found that vitamin E is more effective than plant extracts at maintaining the colour stability of lamb meat.

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