<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1688-4809</journal-id>
<journal-title><![CDATA[Veterinaria (Montevideo)]]></journal-title>
<abbrev-journal-title><![CDATA[Veterinaria (Montev.)]]></abbrev-journal-title>
<issn>1688-4809</issn>
<publisher>
<publisher-name><![CDATA[Sociedad de Medicina Veterinaria del Uruguay]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1688-48092021000101506</article-id>
<article-id pub-id-type="doi">10.29155/vet.57.215.1</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del té verde y extractos de romero en la vida útil de hamburguesas de cordero]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of green tea and rosemary extracts on shelf-life of salted lamb patties]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Franco]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Realini]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Goyeneche]]></surname>
<given-names><![CDATA[Antonella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Carolina De Los]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Horta]]></surname>
<given-names><![CDATA[Camila]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delpiazzo]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Facultad de Veterinaria. EEMAC. Departamento de Salud en los Sistemas Pecuarios ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Cenur Litoral Norte Polo de Producción y Reproducción de Rumiantes ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Cenur Litoral Norte Departamento de Tecnología de los Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Médico Veterinario, Ejercicio Liberal  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>57</volume>
<numero>215</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S1688-48092021000101506&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S1688-48092021000101506&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S1688-48092021000101506&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Dos extractos comerciales (GUARDIAN TM 75 Romero, y GUARDIAN TM Green Tea Extract 20S) se evaluaron por su eficacia antioxidante en hamburguesas de cordero conservadas a 2ºC durante 9 días. Se utilizó un total de 9 kg de carne picada procediendo a la elaboración de las hamburguesas en 3 réplicas. En cada réplica se utilizaron 3 kg de carne las cuales fueron divididas en porciones de 1 kg, las cuales fueron mezcladas una la solución buffer mediante el agregado de 0,15 M de NaCl para cada tratamiento: 1) Control; 2) 400 ppm de extracto de té verde; y 3) 800 ppm de extracto de romero respectivamente. Las hamburguesas que contenían 400 y 800 ppm de extracto de té verde y romero respectivamente impidieron la oxidación lipídica, evaluado mediante la técnica de TBARS (P &lt;0,05). El té verde a 400 ppm impidió la decoloración, manteniendo los valores de a* (índice de rojo) y el valor C* (intensidad de color) de las hamburguesas sin procesar durante el almacenamiento (p &lt;0,05). Estos resultados indican que el té verde y el extracto de romero fueron efectivos en inhibir la oxidación de lípidos y el té verde conserva el color rojo durante el almacenamiento aeróbico y refrigerado de las hamburguesas de cordero sin procesar.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Two commercial antioxidant extracts (GUARDIAN TM 75, rosemary and GUARDIAN TM Green Tea Extract 20S) were evaluated for their antioxidant efficacy in lamb burgers preserved at 2 º C for 9 days. A total of 9 kg of minced meat was used, making the patties in 3 replicates. In each replication, 3 kg of meat were used, which were divided into 1 kg portions, which were mixed in a buffer solution by adding 0,15 M NaCl for each treatment: 1) Control, 2) 400 ppm of extract green tea and 3) 800 ppm rosemary extract respectively. Lamb patties containing 400 and 800 ppm of green tea and rosemary respectively prevented lipid oxidation, evaluated by the TBARS technique (P &lt;0,05). Green tea at 400 ppm prevented discoloration, stabilizing the values of a * (red index) and the C * value (color intensity) of unprocessed patties during storage (p &lt;0,05) These results indicated that green tea and rosemary extract were effective in inhibiting lipid oxidation and green tea preserves red color of raw lamb patties during aerobic and refrigerated storage.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[antioxidantes naturales]]></kwd>
<kwd lng="es"><![CDATA[vida útil]]></kwd>
<kwd lng="es"><![CDATA[hamburguesas de cordero]]></kwd>
<kwd lng="en"><![CDATA[natural antioxidants]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
<kwd lng="en"><![CDATA[lamb patties]]></kwd>
</kwd-group>
</article-meta>
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