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Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.
- Source :
-
Meat science [Meat Sci] 2012 Feb; Vol. 90 (2), pp. 297-303. Date of Electronic Publication: 2011 Jul 27. - Publication Year :
- 2012
-
Abstract
- The relationship between muscle vitamin E, forms of iron, polyunsaturated fatty acids (PUFA) and the redness of meat (retail display) at days 3 to 4 post slaughter from lambs offered 2 different diets was examined. Meat redness was positively related to vitamin E and heme iron and negatively related to total n-3, total n-6 and total PUFA content. However, after adjusting for the effects of vitamin E and heme iron content, there was no indication of any residual relationship between redness at days 3-4 of retail display and total n-3, total n-6 or total PUFA. This indicates that the relationship between PUFA and redness in meat is mediated through the effects of heme iron and vitamin E in the muscle. It appears that the level of highly oxidisable PUFAs in muscle tissues do not play a major role in maintenance of redness at days 3-4 of retail display, but the level of vitamin E and heme iron content are important.<br /> (Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Color
Diet
Fatty Acids, Omega-3 metabolism
Fatty Acids, Omega-6 metabolism
Iron, Dietary metabolism
Linear Models
Oxidation-Reduction
Sheep, Domestic
Vitamin E analysis
Vitamin E metabolism
Antioxidants chemistry
Fatty Acids, Omega-3 analysis
Fatty Acids, Omega-6 analysis
Iron, Dietary analysis
Meat analysis
Muscles chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 90
- Issue :
- 2
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 21849235
- Full Text :
- https://doi.org/10.1016/j.meatsci.2011.07.014