Muíño, IriaFuente Vázquez, Jesús De LaPérez Marcos, ConcepciónApeleo Zubiri, Elizabeth del CarmenPérez Santaescolástica, CristinaCañeque, VicenteLauzurica Gómez, Ascensión SaraBermejo Poza, RubénDíaz, María Teresa2023-06-172023-06-172018-11-251420-304910.3390/molecules23123080https://hdl.handle.net/20.500.14352/12526eat consumption has been related to a higher risk of heart disease due to its saturated fat content. As a consequence, there has been a growth in research on how to increase unsaturated fat content in meat. However, a high content of unsaturated fat favours the development of oxidative processes. The aim of the study was to evaluate the effectiveness of a red wine extract (RWE) rich in polyphenols (50, 100, and 200 mg gallic acid equivalents/kg meat) as a natural antioxidant in lamb meat patties enriched with omega-3 polyunsaturated fatty acids (n-3 PUFA) (100 mg n-3 PUFA/100 g meat), compared to using -tocopherol (TOC) (100 mg/kg meat). Adding RWE delayed metmyoglobin formation, lipid oxidation and loss of n-3 PUFA relative to controls, while TOC had no effect on preventing meat oxidation. Lamb odour was lower (p < 0.01) and odd odour higher (p < 0.001) in patties at the highest dose of RWE, compared to controls, but the overall liking score was not affected. The results suggest that RWE could be used as a natural antioxidant in the meat industry, even when n-3 PUFA content is high.engAtribución 3.0 Españajournal articlehttps://doi.org/10.3390/molecules23123080https://www.mdpi.com/1420-3049/23/12/3080open accesspolyphenols-tocopherolomega-3 fatty acidsmeat shelf-lifeDietética y nutrición (Medicina)Ganado ovino3206 Ciencias de la Nutrición