Kvalitetsendringer i lam/sau og storfekjøtt relatert til oksidative prosesser i muskelsystemer

The oxidative processes in meat post mortem maintain the formation of free radicals. Behavior of reactive oxygen species is closely related to the energy metabolism of the muscle cell, mitochondrial activity and efficiency of antioxidant systems. The role of mitochondria as a natural antioxidant in a cell has been investigated. Biochemical changes in meat activated by oxidation processes provoke different pathways in tenderization and flavour formation.Oksidative prosesser i kjøtt opprettholder post mortem dannelsen av frie radikaler. Virkemåten til reaktive oksygen forbindelser er nært knyttet til energimetabolismen i muskelceller, mitokondrie aktivitet og effektiviteten av antioksidant systemer. Mitokondrienes rolle som naturlige antioksidanter i celler har blitt undersøkt. Biokjemiske endringer i kjøtt aktivert ved oksidasjons- prosesser leder til ulike metabolske veier som påvirker mørhet og smaksdannelse

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans

Quality changes in lamb/sheep and beef meat related to oxidative processes in muscle systems

The oxidative processes in meat post mortem maintain the formation of free radicals. Behavior of reactive oxygen species is closely related to the energy metabolism of the muscle cell, mitochondrial activity and efficiency of antioxidant systems. The role of mitochondria as a natural antioxidant in a cell has been investigated. Biochemical changes in meat activated by oxidation processes provoke different pathways in tenderization and flavour formation

Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043

“Alemayehu Kidane” was not included as an author in the original publication [...

Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)

Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.info:eu-repo/semantics/publishedVersio