Journal of Food Processing & Technology

Selenium-enriched yeast supplementation effect on microbial spoilage during shelf life of sheep meat

5^th Euro-Global Summit and Expo on Food & Beverages

June 16-18, 2015 Alicante, Spain

Velazquez-Garduno Gisela, Mariezcurrena-Berasain, Maria Dolores, Mariezcurrena-Berasain, Maria Antonia, Gutierrez-Ibanez Ana Tarin and Libien-Jimenez Yamel

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The aim of the current research was to evaluate the effect of selenium-enriched yeast supplementation on microbial spoilage of sheep meat during shelf life. The experiment was carried on during the finishing stage of 18 female sheep breed Pelibuey for 60 days. Animals were randomly assigned to one of three treatments: A control without Se supplementation (T1) supplemented with selenium enriched yeast (SY) (Saccharomyces cerevisiae Sel yeast 3000TM enriched yeast, LFA Lesaffre) total Se concentration 0.35 mg/kg (T2) or 0.60 mg/kg of Se (T3). At the end were slaughtered at a final average weight of 39.5�4.41 kg under the Official Mexican Standards NOM-033-ZOO-1995 and NOM-016-ZOO-1994. Samples from Longissimus dorsi muscle were taken. Microbiological spoilage (Aerobic Plate Count, Faecal Coliform Count and Psycrophiles) was evaluated during 0, 3, 6 and 9 days post mortem under refrigeration conditions (4oC). The results were evaluated by an ANOVA (P?0.05). There were no significant differences (P>0.05) in Aerobic Plate Count, Faecal Coliform Count and Psychrophiles among treatments. However, Psychrophiles by time of storage was statistically different (P<0.05). In conclusion, Selenium doses had not effect at the beginning of shelf life on Psychrophiles growth, however on the last day had effect because it was lower for doses of 0.60 mg /kg.