Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

Effect of different post mortem temperatures on carcass quality of suckling lamb.

The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 for 24 h), ultra-rapid (-20 for 3.5 h then 2 until 24 h post mortem) and slow (12 for 7 h then 2 until 24 h post mortem). Carcass pH and temperature were measured at 0, 3.5, 7 and 24 h post slaughter. Lamb carcasses were sampled for total aerobic viable and Enterobacteriaceae counts just after dressing and 24 h post mortem. A significant effect (p < 0.05) of post mortem treatment on carcasses temperature and pH was found corresponding the faster pH fall to slowly chilled muscles. However, no differences were found at 24 h post mortem among treatments in both parameters. Regarding microbiological results, carcasses of ultra-rapid treatment had the lowest total aerobic viable and Enterobacteriaceae counts and those belonging to conventional treatment had the highest total aerobic viable counts. From 0 to 24 h post mortem, an increase of total aerobic viable was observed in conventional and slow treatments whilst Enterobacteriaceae counts remained constant in all cases. From a microbiological point of view, the ultra-rapid treatment was the only one allowed to maintain the hygienic carcasses quality. However, according to pH and temperature results the carcasses subjected to this treatment may be susceptible to cold shortening.

Effects of addition of different vegetable oils to lactating dairy ewes' diet on meat quality characteristics of suckling lambs reared on the ewes' milk.

The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at 11 kg. Fortyeight lactating Churra ewes (prolificacy 1.5) and their suckling lambs were assigned to four treatments according to the oil added (3% on weight basis) to the ewes' daily ration: palm oil as control (CON); olive oil (OLI); soybean oil (SOY); and linseed oil (LIN). Analyses of pH, colour, thiobarbituric acid reactive substances (TBARS), tocopherol levels, volatile compounds and a sensory evaluation were carried out on suckling lambs' meat. Results showed no substantial effect on pH, colour, TBARS and tocopherol levels. Volatiles typically derived from lipid oxidation were higher in SOY group. However, panellists were only able to correctly identify samples from LIN group. Furthermore, the meat from LIN group showed lower scores towards odour and flavour quality and overall liking than that from the rest of treatments.