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Simple Summary Chato Murciano pigs are a protected breed of great interest from a health point of view since their meat has a high content of polyunsaturated fatty acids (PUFA). However, this could lead to technological problems that could negatively affect the quality and shelf life of this meat. Therefore, the dietary supplementation with Rosmarinus officinalis L. extract could have an impact on the antioxidant and antimicrobial properties of the Chato Murciano pork and thus control its deterioration. In the present study, rosemary extract was not effective in improving the pork quality packaged under modified atmosphere over storage time, but it delayed microbial growth without affecting the sensory profile. Thus, rosemary extract could be used to enhance the shelf-life of meat by controlling microbial spoilage. Abstract (1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.

The effect on meat quality (pH, microbial spoilage, lipid oxidation and colour coordinates) of two different types of red grape pomace extracts obtained by different extraction systems [(Grape pomace extract I, GPI (methanolic extraction + High-Low Instantaneous Pressure – HLIP–GPI) and Grape pomace extract II, GPII (methanolic extraction, GPII) at 0.06 g/100 g final product concentration] in pork burgers packed under aerobic conditions (4 °C) was assessed at 0, 3 and 6 days post-storage. Based on the results the highest colour stability, lipid oxidation inhibition and the best global acceptability after 6 days of storage (data not shown) observed in burgers added with the GPI indicate that the new extraction system (HLIP) developed could be a valid alternative to optimize the purity of the grape pomace extracts in order to use them as preservative in meat foodstuffs.

The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked lamb meat. Thirty-six Segurena sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS , volatile compounds, and the sensory characteristics of cooked lamb meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked lamb meat samples. The cooked meat of lambs from ewes fed thyme leaves showed lower TBARS , hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.

The aim was to study spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Samples were packaged under vacuum into polyamide-polypropylene pouches, cooked at an oven temperature/time of 70 °C/12 h, chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks. Microbial (psychrotrophs, lactic acid bacteria, Enterobacteriaceae, moulds and yeasts), physical–chemical (pH, water activity, TBARS, acidity, L∗a∗b∗ colour, texture profile analysis and shear force) and sensory (appearance, odour, flavour, texture and acceptance) parameters were determined. The results showed that sensory spoilage preceded microbiological spoilage of sous vide pork loin. Counts bellow 1 log cfu/g of psychrotrophs, anaerobic psychrotrophs, Enterobacteriaceae and lactic acid bacteria were detected in any control week, while moderate counts (2–3 log cfu/g) of moulds and yeasts were found. Minor changes in water activity, lipid oxidation, CIELab colour, hardness, cohesiveness or gumminess were associated with spoilage of pork loin, only decreases of lactic acid, springiness and shear force were observed. The pork loin was unacceptable after 10 weeks. This loss of acceptance was mainly due to the deterioration of meaty flavour and odour, although the loss of appearance, juiciness and firmness also contributed. Moderate warmed-over and rancidity were detected. The sensory analysis was the most effective method for determining the shelf life of the sous vide pork-based dishes.

Green tea (GTE) and grape seed (GSE) extracts are proposed as preservatives for increasing the shelf life of low sulphite raw beef patties. The antioxidant and antimicrobial activities of both extracts were compared with ascorbate. Five groups were established for the patties: Control (with no additives), S (100 SO 2 ), SA (100 SO 2 + 400 sodium ascorbate), ST (100 SO 2 + 300 GTE) and SG (100 SO 2 + 300 GSE) (mg per kg of meat). Patties were stored at 4 °C in aerobic packaging for 0, 3, 6 or 9 days under retail display conditions. Meat spoilage (total viable and coliform counts, pH, lightness, chroma, hue angle, metmyoglobin and TBARS) was determined. The sensory contribution of the extracts to cooked patties was evaluated (colour, odour, flavour and texture). The results pointed to the possibility of using low SO 2 -vegetable extract combinations to preserve raw meat products. ST, SG and SA delayed microbial spoilage, redness loss and lipid oxidation, thus increasing the shelf life of the raw sulphite beef patties by 3 days. ST, SG and SA also delayed the onset of rancid flavours in cooked patties. No anomalous sensory traits were caused by either extract. Ascorbate, GTE and GSE improved the preservative effects of SO 2 on beef patties, especially against meat oxidation. This suggested that the quantity of SO 2 added can be reduced to obtain healthier raw meat products.

The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 ℃ in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.

The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of lamb meat stored in modified atmosphere (70% O(2):30% CO(2)). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T(1) (3.7% thyme leaves), T(2) (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh lamb meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh lamb meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson's correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.

The effect of including distilled rosemary leaf in the diet of pregnant ewes on subsequent lamb meat quality was studied. Thirty-six Segurena ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control while the diet of the other two groups was modified by substituting 10% (R(1)) and 20% (R(2)) of the BD with a pellet made from 50% barley and 50% of distilled rosemary leaves (DRL). Meat spoilage (TVC, PSY and MYC), TBARS, CIELab coordinates and the sensory characteristics contribution of fresh lamb meat packed in MAP (70% O(2):30% CO(2)) were analyzed on days 0, 7, 14 and 21. In general, R(1) and R(2) had higher a* values, better scores for meat and fat colour (P

The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P

The effect of packaging in protective atmospheres on the process of lipid oxidation, colour and water retention capacity of pork loin chops during refrigerated storage was investigated. The use of modified atmospheres with a high oxygen concentration (70%) acted as a pro-oxidation factor both for fatty acids and for cholesterol (an increase of 86.4% on the initial COPS content). No significant advantages were found in the use of these atmospheres concerning the colour of the meat. Vacuum packaging was seen to be an interesting alternative in the packaging of pork, due to the fact that it increases oxidative stability, which brings about greater colour stability and therefore increases the shelf life. The only disadvantage of this type of packaging is that it increases initial weight loss (5.1% on day 2 of storage).