000076028 001__ 76028
000076028 005__ 20190709135450.0
000076028 0247_ $$2doi$$a10.1016/j.meatsci.2017.04.002
000076028 0248_ $$2sideral$$a98951
000076028 037__ $$aART-2017-98951
000076028 041__ $$aeng
000076028 100__ $$ade Oliveira Monteschio, J.
000076028 245__ $$aClove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers
000076028 260__ $$c2017
000076028 5060_ $$aAccess copy available to the general public$$fUnrestricted
000076028 5203_ $$aForty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.
000076028 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000076028 590__ $$a2.821$$b2017
000076028 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 133 = 0.256$$c2017$$dQ2$$eT1
000076028 592__ $$a1.643$$b2017
000076028 593__ $$aFood Science$$c2017$$dQ1
000076028 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000076028 700__ $$ade Souza, K.A.
000076028 700__ $$aVital, A.C.P.
000076028 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.$$uUniversidad de Zaragoza
000076028 700__ $$aValero, M.V.
000076028 700__ $$aKempinski, E.M.B.C.
000076028 700__ $$aBarcelos, V.C.
000076028 700__ $$aNascimento, K.F.
000076028 700__ $$ado Prado, I.N.
000076028 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000076028 773__ $$g130 (2017), 50-57$$pMeat sci.$$tMeat Science$$x0309-1740
000076028 8564_ $$s492328$$uhttps://zaguan.unizar.es/record/76028/files/texto_completo.pdf$$yPostprint
000076028 8564_ $$s63577$$uhttps://zaguan.unizar.es/record/76028/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000076028 909CO $$ooai:zaguan.unizar.es:76028$$particulos$$pdriver
000076028 951__ $$a2019-07-09-11:40:28
000076028 980__ $$aARTICLE