The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle

Abstract

Lipid oxidation of M. longissimus lumborum in fresh or vacuum packaged (aged) lamb meat stored at 3 °C for 0 or 4 weeks, respectively and displayed under refrigerated conditions for a further 4 days was assessed by measuring the concentration of malondialdehyde (MDA) in meat using the thiobarbituric acid reactive substances procedure. The effects of vitamin E, heme iron and polyunsaturated fatty acids (n-6 and n-3) on lipid oxidation were examined. Results showed a strong positive relationship between heme iron, n-6 and n-3 fatty acids and lipid oxidation when vitamin E was below 2.95 mg/kg muscle. When lipid oxidation was related to vitamin E concentration and the other three variables, respectively, any increase in heme iron or n-6 or n-3 fatty acids concentration did not influence lipid oxidation. Management of diet to elevate muscle vitamin E concentration above 3.45 mg/kg muscle is beneficial to maintain the level of lipid oxidation below 2.4 mg MDA/kg muscle in meat stored for up to 4 weeks. This demonstrates that vitamin E concentration in muscle has a greater influence on controlling lipid oxidation in muscle tissues than do heme iron or polyunsaturated fatty acids.

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

“…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…”

“…However, lipid peroxidation during retail display will increases with ageing and thus aging leads to a decline in the colour stability of meat after the product has been cut for retail display (Ponnampalam, Norng, Burnett, Dunshea, Jacobs & Hopkins, 2014;Wulf et al, 1995). This is…”

“…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.…”

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

“…A strong positive relationship between haem iron, n‐6 and n‐3 fatty acids and lipid oxidation, when vitamin E was below 2.95 mg kg −1 muscle, was reported previously by Ponnampalam et al . (). Polar ETE contained 208 mg g −1 phenolic compounds, its ORAC value was 936 TE g −1 .…”

Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties

“…This is low relative to the concentrations found in meat from grass fed bison (3.47 µg × g -1 ) and grain finished beef (2.20 µg × g -1 ; Galbraith et al, 2016). In lamb, concentrations of vitamin E in muscle below 3 µ × g -1 has resulted in a higher rates of lipid oxidation (Ponnampalam et al, 2014). Proximate analysis of the ground lean and fat used to manufacture burger patties had an average fat content of 114.6 ± 22.2 mg × g -1 (range: 70.2 to 169.5 mg × g -1 ).…”