Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

Hopkins, David L.; Lamb, T.A.; Kerr, Matthew; Ven, R.J. van de; Ponnampalam, Eric N.

doi:10.1016/j.meatsci.2013.04.041

Cited by 29 publications

(14 citation statements)

References 21 publications

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“…This threshold concentration was 3.5-4.0mg/kg of vitamin E (figure 3), similar to those reported in beef, 3.0-3.3 mg -tocopherol/kg tissue (Arnold et al, 1993;Faustman et al, 1989), and in the range previously reported for lamb, 2.26-5.3 -tocopherol/kg tissue (Ponnampalam et al, 2014;Hopkins et al, 2013;Álvarez et al, 2008;Lopez Bote et al, 2001). By comparison the maximum concentration expected for muscle is probably 6-10 mg/kg (Wulf et al1995;Chan, Hakkarainen, Faustman, Schaefer, Scheller & Liu, 1996) so the threshold level for colour stability occurred at about half…”

Section: Colour Stabilitysupporting

confidence: 89%

“…More recently, threshold concentrations of 3.45mg/kg (Ponnampalam et al, 2014) and 3.76mg/kg (Hopkins, Lamb, Kerr, van de Ven & Ponnampalam, 2013) have been reported for Australian sheep, however these studies did not involve any dietary supplementation and any dietary vitamin E was obtained from grazing green pastures. Any muscle concentrations beyond these threshold levels were shown to have no added benefit to the colour stability.…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

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Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU Vitamin E/kg ration or on green pasture for 56 days. After slaughter, carcases were halved; one side packed fresh (5 days) and the other in CO 2 (21 days), both at 2 o C. Five muscles were set for retail display for 96 hours. The oxy/metmyoglobin ratio was measured every 12 hours. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg -tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4 weeks (275IU treatment), and meat from these lambs should reach 60 hours retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.

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Section: Colour Stabilitysupporting

confidence: 89%

Section: Accepted M Manuscriptmentioning

confidence: 99%

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

et al. 2016

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“…The generic term “vitamin E” includes the most common, α‐tocopherol, which is present as 8 different isomers and is most commonly referred to when discussing meat antioxidants (Röhrle and others ). Recent studies suggest vitamin E can prevent lipid oxidation when there are high levels of PUFA, provided it is present above 2.95 mg/kg of muscle (Hopkins and others ; Ponnampalam and others ). An increased antioxidant capacity within cell membranes can be achieved by feeding animals a diet rich in vitamin E (Gobert and others ).…”

Section: Lipids and Meat Qualitymentioning

confidence: 99%

Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat

Howes

Bekhit

Burritt

et al. 2014

Comp Rev Food Sci Food Safe

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Health-conscious consumers following dietary fat recommendations require meat that is low in saturated fat with preferably high levels of long-chain omega-3 fatty acids. This review summarizes the influence of dietary lipids from red meat on human health and examines the potential to enhance lipid composition through pasture-feeding. The role of fatty acids in plant and ruminant metabolism is discussed to highlight the complexity of ruminal digestion when trying to enhance fatty acids in meat. Generally, ruminants that consume pasture diets have been shown to produce a more desirable fatty acid composition than those fed grain and offer potential to be further enhanced by using specific plant species. Elevated polyunsaturated fat content in meat, however, tends to increase susceptibility to oxidation, which influences other meat quality characteristics including shelf-life and color. The use of specific plant species may mitigate these negative effects due to vitamin E or other antioxidants in these plants, which protect polyunsaturated fats from oxidation. When assessing the potential of plants as a natural dietary fat source, consideration must be given to environmental influences on plant fatty acid composition to ensure consistent production of meat products with high nutritive value under a range of management practices. This review also explores the potential impact of climate change on plant fatty acid composition, and the potential implications of this for meat quality.

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“…The process of meat aging is also associated with favorable changes in its water-holding capacity (Farouk et al, 2012). Apart from the undeniably beneficial effects of post-slaughter aging of meat, there may be processes negatively affecting its final value, resulting mainly from oxidation of lipid components as well as destabilization of meat color (Bekhit et al, 2013;Hopkins et al, 2013;Ponnampalam et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

et al. 2019

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The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P<0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P<0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

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Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

Cited by 29 publications

References 21 publications

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat

Opportunities and Implications of Pasture‐Based Lamb Fattening to Enhance the Long‐Chain Fatty Acid Composition in Meat

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

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