1. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
- Author
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Ponnampalam EN, Plozza T, Kerr MG, Linden N, Mitchell M, Bekhit AEA, Jacobs JL, and Hopkins DL
- Subjects
- Animals, Color, Diet veterinary, Muscle, Skeletal chemistry, Oxidation-Reduction, Sheep, Thiobarbituric Acid Reactive Substances analysis, Animal Feed analysis, Food Storage methods, Red Meat standards
- Abstract
Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4days under simulated retail conditions. Irrespective of muscle type the long aged samples exhibited a rapid reduction in redness (a*-values) and R630/580nm ratio values such that consumer acceptable thresholds for both traits were quickly exceeded providing limited shelf life. Long ageing also lead to high TBARS levels measured as MDA mg/kg muscle suggestive of a product likely to exhibit rancidity and off flavours from lipid oxidation., (Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.)
- Published
- 2017
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