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A study by researchers at Food Technology, University of Murcia has concluded that the shelf life of beef and lamb can be prolonged by supplementing the diet of sheep byproduct of rosemary.
The researchers fed one group of pregnant and lactating ewes bred Segureña a diet supplemented with rosemary leaf distilled to favor the transmission of rosemary antioxidant compounds to these animals.
Fillets of lamb meat cooked and preserved in refrigeration and aerobic, and exposed for several days in a lighted display case.
Cooked meat was processed simulating catering practices and analysis that was submitted to show that suffered a severe lipid oxidation and sensory deterioration during rapid commercialization.
However, supplementation with rosemary byproduct delayed rancidity and deterioration of the aroma and flavor in the first days of storage, which confirms that this supplementation is an effective strategy for extending the shelf life of cooked dishes made with lamb .
The study was published in the journal Food Chemistry by signing Gema Nieto, Margarita Estrada, Maria Jose Jordan, Maria Dolores Garrido and Sancho Banon.
Source: Universidad de Murcia
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