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Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

Authors :
Ponnampalam EN
Plozza T
Kerr MG
Linden N
Mitchell M
Bekhit AEA
Jacobs JL
Hopkins DL
Source :
Meat science [Meat Sci] 2017 Jul; Vol. 129, pp. 43-49. Date of Electronic Publication: 2017 Feb 11.
Publication Year :
2017

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.<br /> (Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-4138
Volume :
129
Database :
MEDLINE
Journal :
Meat science
Publication Type :
Academic Journal
Accession number :
28249178
Full Text :
https://doi.org/10.1016/j.meatsci.2017.02.008