Using plant-based compounds as preservatives for meat products: A review.

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP.

Effects of the Inclusion of Ground Kernel on Intake, Digestibility, and Growth Performance in Lambs.

This study determined the effect of replacing ground corn and soybean meal with ground Pouteria sapota kernel (PSSM) in lamb diets on nutrient intake and digestibility, performance, and carcass traits. Twenty-one male hair sheep lambs with an average body weight of 22 ± 3.5 kg were randomly assigned to three treatment diets containing PSSM at 0, 10, and 20% of the total dry matter (DM) inclusion.

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk.

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer's acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased.