ArticleItalian journal of food safety2015
Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage.
Article in Italian journal of food safety, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 28 citations in OpenAlex.
- Effect of mixed feeds containing different levels of olive cake on fattening performance, carcass, meat quality and fatty acids of lambs.Tropical animal health and production · 2017Trial
- Dietary Encapsulated Olive-Derived Polyphenols: Productive Performance and Meat Quality in Podolian Young Bulls.Animals : an open access journal from MDPI · 2026Article
- Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production.Animals : an open access journal from MDPI · 2026Article
- Effects of dietary supplementation with an olive mill wastewater phenolic extract on the growth performance, oxidative status, and meat quality traits of finishing pigs.Frontiers in veterinary science · 2026Article
- The Effects of Olive Cake and Linseed Dietary Supplementation on the Performance, Carcass Traits, and Oxidative Stability of Beef from Young Podolian Bulls.Animals : an open access journal from MDPI · 2025Article
- Antilisterial activity of olive-derived polyphenols: an experimental study on meat preparations.Italian journal of food safety · 2024Article
- Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products.Animals : an open access journal from MDPI · 2021Review
- Dietary Supplementation with Olive Mill Wastewater in Dairy Sheep: Evaluation of Cheese Characteristics and Presence of Bioactive Molecules.Animals : an open access journal from MDPI · 2020Article
- Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat.Foods (Basel, Switzerland) · 2020Article
- Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage.Italian journal of food safety · 2018Article
- Microbiological, chemical-physical and sensory characteristics of Fabriano salami from pigs fedItalian journal of food safety · 2017Article
- Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage.Italian journal of food safety · 2016Article
- Antimicrobial Activity of Olive Mill Wastewater Extract AgainstItalian journal of food safety · 2016Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle were randomly divided into three homogeneous groups that were assigned to one of the three diets: a commercial unified based diet administered for 90 days until slaughter (CTR), CTR diet supplemented with 0.5% olive cake administered for 90 days until slaughter (OC1), and CTR diet supplemented with 0.5% olive cake and administered for 60 days followed by the administration of the CTR diet for 30 days until slaughter (OC2). Beefsteaks were overwrapped with oxygen-permeable packaging and analysed at four different storage times (zero, three, six and nine days). At the four sampling times considered from all of the samples, total viable count (TVC),
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