Citation
Mancini S., . and Paci G., . and Preziuso G., . Effect of dietary turmeric powder (Curcuma longa L.) on cooked pig meat quality. pp. 2460-2465. ISSN 2231-7546
Abstract
The study was carried out on raw meat samples derived from pigs fed with a control diet and a diet supplemented with daily 4.5 g of turmeric powder per pig. After slaughter raw meat was stored for 7 days at 4C. At Day 0 and Day 7 samples were cooked in a preheated oven at 163C to the internal temperature of 71C. Colour parameters Warner Bratzler shear force TBARS and antioxidant capacity (ABTS DPPH and FRAP) were determined at Day 0 and Day 7. Dietary turmeric powder induced an increase in cooked meat of L value (P 0.001) and reductions in a b indexes and in C value (P0.01 P0.001 and P0.001 respectively). Colour modifications in cooked meat were correlated with colour parameters of raw samples. The Curcuma longa powder dietary supplementation did not affect lipid oxidation Warner Bratzler shear force and antioxidant capacity of cooked meat (P0.05).
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Abstract
The study was carried out on raw meat samples derived from pigs fed with a control diet and a diet supplemented with daily 4.5 g of turmeric powder per pig. After slaughter raw meat was stored for 7 days at 4C. At Day 0 and Day 7 samples were cooked in a preheated oven at 163C to the internal temperature of 71C. Colour parameters Warner Bratzler shear force TBARS and antioxidant capacity (ABTS DPPH and FRAP) were determined at Day 0 and Day 7. Dietary turmeric powder induced an increase in cooked meat of L value (P 0.001) and reductions in a b indexes and in C value (P0.01 P0.001 and P0.001 respectively). Colour modifications in cooked meat were correlated with colour parameters of raw samples. The Curcuma longa powder dietary supplementation did not affect lipid oxidation Warner Bratzler shear force and antioxidant capacity of cooked meat (P0.05).
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Curcuma |
| AGROVOC Term: | Curcuma longa |
| AGROVOC Term: | Pig meat |
| AGROVOC Term: | Food quality |
| AGROVOC Term: | Pigs |
| AGROVOC Term: | Cooking |
| AGROVOC Term: | Ethanol |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Diet |
| AGROVOC Term: | Lipid peroxidation |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23908 |
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