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Effect of dietary plant extract on meat quality and sensory parameters of meat from Equidae
Author(s) -
Rossi Raffaella,
Ratti Sabrina,
Pastorelli Grazia,
Maghin Federica,
Martemucci Giovanni,
Casamassima Donato,
D'Alessandro Angela Gabriella,
Corino Carlo
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8334
Subject(s) - donkey , equidae , food science , umami , horse , verbascoside , antioxidant , biology , palatability , taste , biochemistry , botany , ecology , paleontology , glycoside
BACKGROUND Plant extracts as Lippia spp. have been proven antioxidant properties. Recent studies have been shown that dietary supplementation with plant extracts is able to enhance meat quality parameters. Studies regarding meat quality in Equidae are limited. RESULTS The effect of dietary plant extract (PE), containing verbascoside, on meat quality, oxidative stability and sensory parameters of Longissimus Lumborum (LL) muscle in Equidae was studied. Dietary treatment did not affect ( P > 0.05) pH, colour indices and chemical parameters of muscle in both donkey and horse. Dietary PE improved ( P < 0.01) oxidative stability in donkey muscle during refrigerated storage. Sensory characteristics of LL muscle were positively affected ( P < 0.05) by dietary PE in both donkey and horse. In particular, colour, taste and texture were enhanced in LL muscle from animals fed PE. Oxidative stability was lower ( P < 0.05) in LL muscle of horse than that of donkey. CONCLUSION Dietary plant extract, containing verbascoside, can be considered as a natural source of antioxidants, and is also able to improve oxidative stability of donkey meat and to affect the sensory attributes of Equidae meat. © 2017 Society of Chemical Industry