Evolución del estado oxidativo del lomo (m. Longissimus dorsi) de cerdos ibéricos de montanera envasado en atmosfera modificada

• E. Prior ^[1] ; S. García Torres ^[1] ; A. López ^[1] ; M. Cabeza de Vaca ^[1] ; D. Tejerina ^[1]
  1. [1] Junta de Extremadura

     Junta de Extremadura

     Mérida, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 697-699
• Idioma: español
• Títulos paralelos:
  • Evolution of oxidative status of Longissimus dorsi modified atmosphere packaging from iberian pigs reared under montanera system
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The Iberian pig products are most appreciated montanera within meat products manufactured in Spain, with increased consumption of fresh products, being of great importance modified atmosphere packaging in response to the demands of consumers as durability and maintenance characteristics of freshness. The aim of this work wasto study the influence of modified atmosphere packaging on oxidative status of Longissimus dorsi from Iberian pigs Montanera during storage time (0, 6, 12, 18 and 24 days). Results showed that the antioxidant composition was lower at d6 and oxidative status was increasing during refrigerated storage time.