TY  - JOUR
  - O'Grady, M. N. and Carpenter, R. and Lynch, P. B. and O'Brien, N. M. and Kerry, J. P.
  - 2008
  - Meat Science
  - Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork
  - Validated
  - ()
  - 78
  - 4
  - 438
  - 446
  - The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700 mg/kg feed) and bearberry (BB) (100, 300, 700 mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1 mM FeSO4) lipid oxidation was also investigated. In raw LD steaks, stored in modified atmosphere packs (75% O-2:25% CO2) (MAP) for up to 16 days at 4 degrees C, surface lightness (CIE W value), redness (CIE 'a' value), lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) and pH were not significantly affected by supplemental GSE or BB. Similarly, the oxidative stability and sensory properties of cooked LD steaks, stored in MAP (70% N-2:30% CO2), for up to 28 days at 4 degrees C, were not enhanced by dietary GSE or BB. Iron-induced lipid oxidation increased in liver, kidney and heart tissue homogenates over the 24 h storage period and susceptibility to oxidation followed the order: liver > heart > kidney. Dietary GSE or BB did not significantly reduce lipid oxidation in tissue homogenates. Potential reasons for the lack of efficacy of supplemental GSE and BB on pork quality were explored. (c) 2007 Elsevier Ltd. All rights reserved.
DA  - 2008/NaN
ER  - 

@article{V113214888,
   = {O'Grady, M. N. and Carpenter, R. and Lynch, P. B. and O'Brien, N. M. and Kerry, J. P.},
   = {2008},
   = {Meat Science},
   = {Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork},
   = {Validated},
   = {()},
   = {78},
   = {4},
  pages = {438--446},
   = {{The effect of supplementation of pig diets with grape seed extract (GSE) (100, 300, 700 mg/kg feed) and bearberry (BB) (100, 300, 700 mg/kg feed) for 56 days pre-slaughter, on the oxidative stability and quality of raw and cooked M. longissimus dorsi (LD) was examined. Susceptibility of porcine liver, kidney and heart tissue homogenates to iron-induced (1 mM FeSO4) lipid oxidation was also investigated. In raw LD steaks, stored in modified atmosphere packs (75% O-2:25% CO2) (MAP) for up to 16 days at 4 degrees C, surface lightness (CIE W value), redness (CIE 'a' value), lipid stability (TBARS, mg MDA (malondialdehyde)/kg muscle) and pH were not significantly affected by supplemental GSE or BB. Similarly, the oxidative stability and sensory properties of cooked LD steaks, stored in MAP (70% N-2:30% CO2), for up to 28 days at 4 degrees C, were not enhanced by dietary GSE or BB. Iron-induced lipid oxidation increased in liver, kidney and heart tissue homogenates over the 24 h storage period and susceptibility to oxidation followed the order: liver > heart > kidney. Dietary GSE or BB did not significantly reduce lipid oxidation in tissue homogenates. Potential reasons for the lack of efficacy of supplemental GSE and BB on pork quality were explored. (c) 2007 Elsevier Ltd. All rights reserved.}},
  source = {IRIS}
}