Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat |
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Authors: | DL Hopkins TA Lamb MJ Kerr RJ van de Ven EN Ponnampalam |
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Affiliation: | 1. Sheep CRC, CJ Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia;2. NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia;3. NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia;4. Department of Primary Industries, 600 Sneydes Road, Werribee, VIC 3030, Australia |
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Abstract: | A study of factors (ageing period, rigor temperature and vitamin E level) impacting on the colour stability of lamb m. longissimus thoracis et lumborum (LL) during 3 days of simulated retail display was undertaken. The LL were taken from 84 lambs from 3 slaughters. Slices of LL were measured fresh (24 h post-mortem) or after ageing for 5 days in vacuum packaging. The oxy/met ratio (630/580 nm), declined with display time, and increased with increasing temperature at pH 6.0. Redness (a*) values also declined with display time and a reduction in redness values was observed as LL pH at 24 h post-mortem and/or pH at 18 °C increased. There was no effect of ageing period or vitamin E level on the oxy/met ratio or a* values when the vitamin E level averaged 3.76 mg/kg LL. These results suggest that maximising vitamin E levels in lambs and achieving a moderate rate of pH decline will optimise colour stability irrespective of ageing period. |
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Keywords: | Lamb Colour Ageing Rigor temperature |
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