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

Ponnampalam, Eric N.; Plozza, Tim; Kerr, Matthew G.; Linden, N.; Mitchell, Meredith; Bekhit, Alaa El‐Din A.; Jacobs, J. L.; Hopkins, David L.

doi:10.1016/j.meatsci.2017.02.008

Cited by 46 publications

(31 citation statements)

References 27 publications

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“…The initial and final POV of bovine liver were 0.5359 and 6.1019 mg (meq/kg). This value is also lower than some reports [39,40] for beef and sheep meat.The difference in initial and final TBA and POV contents in bovine liver may be due to the type of fat composition and the lower fat content in the bovine liver. The TBA and POV of all bovine livers increased throughout the storage process, possibly due to partial dehydration of the bovine liver and increased oxidation of unsaturated fatty acids.…”

Section: Changes In Bovine Liver Quality During Storage At Different contrasting

confidence: 68%

Quality predictive models for bovine liver during storage and changes in volatile flavors

Guo

et al. 2018

International Journal of Food Properties

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Protein and fat oxidation are important factors that influence the quality of bovine liver. The objectives of this study were to investigate the degree of oxidation changes in bovine livers during 90d at different temperatures (−20°C, −10°C, 0°C, 10°C, and 20°C), and to develop Arrhenius models to predict its degree of oxidation.Carbonyl, thiobarbituric acid (TBA), peroxide value (POV) as oxidation attributes of bovine liver during storage were measured at different time and the changes were kinetically modeled using the Arrhenius equation. The activation energies of carbonyl, (TBA) and (POV) were 27.48, 55.48, and 58.94 KJ/mol, respectively. The determination coefficients (R 2) were above 0.97 for all. In addition, volatile compounds in bovine liver and consumer acceptance of bovine liver pate with bovine liver as the final product were also measured. Among the volatile compounds, The content of aldehydes and ketones in bovine livers stored at different temperatures increased significantly (p < 0.05). Consumer acceptance of bovine liver indicates that consumers prefer bovine liver paste made from bovine liver stored at lower temperatures (below 0°C).

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Section: Changes In Bovine Liver Quality During Storage At Different contrasting

confidence: 68%

Quality predictive models for bovine liver during storage and changes in volatile flavors

Guo

et al. 2018

International Journal of Food Properties

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“…The higher content of substances reacting with thiobarbituric acid (P < 0.05) was recorded in the GM muscle compared to longissimus lumborum both in fresh and 14 d aged meat (Table 4). The increase of lipid oxidation in the meat of crossbred lambs was obtained by Ponnampalam et al (2017) but as a result of 60 d of aging. In the studies of Ripoll et al (2013), the oxidation rate increased after 7 d of aging LL muscle of Aragonesa ram lambs, although it was different depending on the ration composition and the level of α-tocopherol supplementation.…”

Section: Lipid Oxidation and Fatty Acid Profilementioning

confidence: 98%

“…The main factor that determines the consumer acceptance of meat is its quality, which is perceived by such physicochemical features as color, tenderness, juiciness or the amount of intramuscular fat. These properties depend on the animal species and breed, feeding system and body weight at slaughter, as well as muscle type and also on meat aging time (Martinez-Cerezo et al, 2005;Abdullah and Qudsieh, 2009;Callejas-Cardenas et al, 2014;Ablikim et al, 2016;Ponnampalam et al, 2017;Sosin-Bzducha and Puchała, 2017;Florek et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…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 aging time of meat, which determines the quality indicators, varies depending on the animal species, the cooling conditions and the type of muscle. The expected aging time for beef is determined as 6 weeks (Sosin-Bzducha and Puchała, 2017), whereas according to Nowak (2005) the appropriate aging time for pork is 6-10 d and for poultry meat from 12 to 24 h. The effect of aging time on physicochemical properties of lamb meat was studied in different periods, starting from 7 to even 30 and 60 d after slaughter (Abdullah and Qudsieh, 2009;Ablikim et al, 2016;Ponnampalam et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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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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Tropical grass and legume pastures may alter lamb meat physical and chemical characteristics

Hampel

Poli

Joy

et al. 2021

Trop Anim Health Prod

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The present study assessed the influence of the type of the tropical pastures on lamb body weight (BW) gain and meat quality. Fifty-four lambs were allocated to three grazing pastures: (1) AG -Aruana grass (Panicum maximum cv. IZ-5); (2) PPpigeon pea legume (Cajanus cajan cv. Anão); and (3) CS -contiguous swards, half of the paddock with AG and half with PP. After 92 days of grazing, the lambs were slaughtered. Carcasses were evaluated and the longissimus muscle was collected to determine color, lipid profile, tocopherol concentrations, and lipid oxidation. Although the pastures present differences in the characteristics of nutritional quality, the animals did not show difference in BW gain. The results show that all forage presented similar concentration of alpha-tocopherol (137 ± 14.37 mg kg −1 of fresh matter), whereas total and condensed tannin contents were greater in PP, intermediate in CS, and the lowest in AG treatment (P = 0.0001). Meat α-tocopherol content was similar among treatments (P = 0.1392), with an average concentration close to the optimal level to reduce the meat oxidation. Meat from AG treatment had 45 and 25% lower n-6/n-3 ratio than meat from PP and CS treatments, respectively. The legume increases the unsaturated fatty acids and the grass can reduce the n6/n3 ratio. The level of condensed tannin concentration did show to have important effect on meat characteristics. Both tropical pastures studied can provide a high amount of alpha-tocopherol, generating a great potential to increase the concentration of this antioxidant in lamb's meat.

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

Cited by 46 publications

References 27 publications

Quality predictive models for bovine liver during storage and changes in volatile flavors

Quality predictive models for bovine liver during storage and changes in volatile flavors

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

Tropical grass and legume pastures may alter lamb meat physical and chemical characteristics

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