Intramuscular fat and muscle aerobicity reduce colour stability

H.B. Calnan; R.H. Jacob; D.W. Pethick; G.E. Gardner

Back

Intramuscular fat and muscle aerobicity reduce colour stability

Conference paper

Open access

Intramuscular fat and muscle aerobicity reduce colour stability

H.B. Calnan, R.H. Jacob, D.W. Pethick and G.E. Gardner

Proceeding of the LambEx 2012 Conference (Bendigo, Vic, Australia, 28/06/2012–29/06/2012)

2012

Files and links (1)

pdf

intramuscular_fat_and_muscle_aerobicity.pdfDownload View

Published (Version of Record) Open Access

Abstract

The brown discolouration of lamb meat reduces its appeal to consumers, costing the Australian Lamb industry considerably due to the discounting of product. Lamb meat browning is caused by the oxidisation of myoglobin pigments into the brown metmyoglobin form. The rate of this oxidisation is greater in more aerobic muscles (O'Keeffe and Hood 1982), with aerobicity quantified by the measurement of isocitrate dehydrogenase activity (ICDH). High intramuscular fat percentages (IMF) have been associated with high ICDH levels, so if industry moves to increase IMF we can hypothesise that there will be an ICDH linked increase in the brownness of lamb meat after 3 days of retail display..

Details

Title: Intramuscular fat and muscle aerobicity reduce colour stability
Authors/Creators: H.B. Calnan (Author/Creator)
R.H. Jacob (Author/Creator)
D.W. Pethick (Author/Creator)
G.E. Gardner (Author/Creator)
Conference: Proceeding of the LambEx 2012 Conference (Bendigo, Vic, Australia, 28/06/2012–29/06/2012)
Identifiers: 991005542559707891
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Language: English
Resource Type: Conference paper

Metrics

62 File views/ downloads

92 Record Views