The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

Luciano, Giuseppe; Biondi, L.; Pagano, Renato Italo; Scerra, Manuel; Vasta, Valeria; López-Andrés, Patricia; Valenti, Bernardo; Lanza, Massimiliano; Priolo, Alessandro; Avondo, Marcella

doi:10.1016/j.meatsci.2012.03.017

Cited by 36 publications

(31 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Mancini and Hunt (2005) have reviewed that the inseparable relationship between the product colour and pH is widely accepted. In the present study Pearson's correlation coefficients between the pH and colour parameters (Table 2) showed negative correlations with L*, b*, C and h in pigs (P ˂ 0.01), whereas in beef pH negatively correlated with a* (P ˂ 0.01), b* (P ˂ 0.05), C (P ˂ 0.01) and tended to correlate with hue (0.05 ≤ P < 0.10), and these are in agreement with other authors who have found these traits highly discriminant in pork and beef (Mancini, Hunt, 2005 Luciano et al (2012). In the present study no significant correlations were estimated between pH and colour parameters in the meat of red deer, horse and rabbit.…”

Section: Resultssupporting

confidence: 91%

Effect of animal species on muscle colour characteristics

Razmaitė¹,

Jatkauskienė²,

Bajorinaitė³

et al. 2015

biologija

View full text Add to dashboard Cite

The objective of the study was to determine and compare the colour characteristics as a distinctive biological feature of animals from different domestic and wild animal species. Colour measurements were made on the fresh cuts of m. longissimus of pigs, beef cattle, red deer, rabbit, brown hare, on the m. pectoralis profundus of horse, on the m. pectoralis major of goose and on the hind leg muscles of red deer, rabbit, brown hare and goose within 5 min of blooming. CIE colour expressions, such as lightness (L*), redness (a*), yellowness (b*), chroma (C) and hue angle (h) were measured using a chromameter CR-410. Differences in colour parameters of different muscles within species were negligible, but species highly affected all studied parameters. Rabbit and pig showed the highest meat lightness. Brown hare and red deer showed the highest redness and colour saturation followed by beef and horse, but the highest meat yellowness was in rabbit and horse followed by pig. Negative Pearson's correlation coefficients between the meat pH and colour parameters were found in pork and beef, however, no significant correlations were estimated between these traits in meat of red deer, horse and rabbit.

show abstract

Section: Resultssupporting

confidence: 91%

Effect of animal species on muscle colour characteristics

Razmaitė¹,

Jatkauskienė²,

Bajorinaitė³

et al. 2015

biologija

View full text Add to dashboard Cite

show abstract

“…For instance, Descalzo et al (2007), found that the muscle from the cattle raised on pasture had a higher overall antioxidant status, in terms of FRAP values, than meat from the grain-fed animals. Furthermore, using the same lambs in the present study, Luciano et al (2012) showed an improved oxidative stability of the muscle from lambs raised on pasture. In agreement with these observations, in the present study, we found that the total antioxidant status (FRAP and Folin-Ciocalteu values) of the liver and plasma samples, which had not been subjected to SPE purification (RAW samples), were increased by pasture feeding.…”

Section: Discussionsupporting

confidence: 61%

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

Luciano

Vasta

Gibson

et al. 2014

Animal

Self Cite

View full text Add to dashboard Cite

Sixteen lambs were divided into two groups and fed two different diets. Eight lambs were stall-fed with a concentrate-based diet (C), and the remaining eight lambs were allowed to graze on Lolium perenne (G). The antioxidant status was measured in the liver and plasma samples before and after solid-phase extraction (SPE) to probe the antioxidant effects that grass phenolic compounds may have conferred onto the animal tissues. The liver and plasma samples from grass-fed lambs displayed a greater antioxidant capacity than the tissues from C lamb group, but only if samples had not been passed through SPE cartridges. Finally, the feed and animal tissues, which had been purified by SPE, were analysed by liquid chromatography combined with mass spectrometry (LC-MS) to identify phenolic compounds present in L. perenne and to evaluate the results from the antioxidant assays. It would appear that the improvement of the antioxidant capacity of lamb liver and plasma from lambs fed ryegrass was not related to the direct transfer of phenolic compounds from grass to the animal tissues.

show abstract

“…Differences in subcutaneous fat color were also observed (Díaz et al, 2002), with the pasture lambs having darker (lower L* value) and yellower (higher b* value) fat. Luciano et al (2012) observed no differences for the initial bloomed meat color of pasture versus concentrate-fed lambs; however, the color stability of meat from pasture-raised lambs was greater than that from concentrate-fed lambs. The differences in color stability were attributed to the high concentration of antioxidants (from the greens) in the muscle tissue of pasture lambs (Wood and Enser, 1997;Faustman et al, 2010).…”

Section: Feeding Managementmentioning

confidence: 58%

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Neethling

Suman

Sigge

et al. 2017

Meat and Muscle Biology

View full text Add to dashboard Cite

Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance. Therefore, improving meat color and meat color stability is of significant value to the meat industry and consumers. While extensive literature is available on the color and color stability of domestic ungulates, literature on wild ungulates is notably lacking. With an increasing global demand for meats from wild ungulates, it is critical to identify the knowledge gaps regarding their color and color stability. The objective of this paper is to overview the exogenous and endogenous factors influencing the color and color stability of fresh meats from domestic and wild ungulates. The literature highlighted that the pre- and post-harvest factors influencing meat color and meat color stability are interrelated and not mutually exclusive. Current research indicates that the effects of several of these factors are specific to species, breed, and muscle source. Novel ways to manipulate these factors using a biosystems approach should be explored to improve color attributes of fresh ungulate meats.

show abstract

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

Cited by 36 publications

References 32 publications

Effect of animal species on muscle colour characteristics

Effect of animal species on muscle colour characteristics

Antioxidant effects of ryegrass phenolics in lamb liver and plasma

Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates

Contact Info

Product

Resources

About