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  • Effects of grape pomace sup...
    Vieira, C.; Guerra-Rivas, C.; Martínez, B.; Rubio, B.; Manso, T.

    Meat science, February 2022, 2022-Feb, 2022-02-00, 20220201, Volume: 184
    Journal Article

    Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified atmosphere (80,20%/O 2:CO 2) and stored in retail conditions. At each sampling point (0, 3, 7, 10, 14 days), microbiological, physicochemical and sensory characteristics were analysed. Vitamin E and GP-5 were found to be effective (p < 0.05) at preventing enterobacteria growth as of day 10. After day 10, vitamin E and grape pomace in the ewe's supplementation reduced metmyoglobin (p < 0.05) lipid oxidation (p < 0.05) and sensory spoilage throughout the storage period. An effect of the grape pomace dosage was observed, with the supplementation at 5% being more effective. Therefore, we can conclude that grape pomace was just as effective as vitamin E in preventing spoilage during retail storage. •Addition VIT-E and grape pomace to ewe diet affects shelf life of suckling lamb meat packaged and stored in retail conditions.•Ewes fed VIT-E and grape pomace delayed myoglobin, lipid oxidation and sensory spoilage of suckling lamb meat during storage.•Grape pomace was as effective as vitamin E in extending the shelf life of lamb meat.•Supplementation of 5% grape pomace in ewe diets was more effective at extending shelf life of suckling lamb meat than 10%