A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system

C.G. Jose; R.H. Jacob; D.W. Pethick; G.E. Gardner

doi:10.1016/j.meatsci.2018.01.005

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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system

Journal article

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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system

C.G. Jose, R.H. Jacob, D.W. Pethick and G.E. Gardner

Meat Science, Vol.139, pp.65-73

2018

DOI: https://doi.org/10.1016/j.meatsci.2018.01.005

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Abstract

This study investigated the effects of vitamin E, electrical stimulation, aging and packaging system on the colour stability of lamb meat. Eighty crossbred wether lambs, 6–8 months old were fed on either vitamin E or control pelleted diet for 31 days prior to slaughter. Half of the carcases from each group were electrically stimulated before being split longitudinally into 2. Each side was randomly allocated 1 of the 4 aging periods (5 days fresh, 10, 20 and 30 days CO2). Muscle samples were set for retail display, after the respective aging period, colour was measured over 96 h. Supplementing vitamin E nutritionally is likely to lengthen the shelf life of lamb products aged longer than 10 days. Muscle vitamin E concentrations > 3.0 mg/kg are required to increase the shelf life of lamb cuts aged for up to 30 days to 60 h. Medium voltage electrical stimulation did not have a detrimental effect on the display life of aged lamb meat.

Details

Title: A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system
Authors/Creators: C.G. Jose (Author/Creator) - Murdoch University
R.H. Jacob (Author/Creator) - Department of Primary Industries and Regional Development
D.W. Pethick (Author/Creator) - Murdoch University
G.E. Gardner (Author/Creator) - Murdoch University
Publication Details: Meat Science, Vol.139, pp.65-73
Publisher: Elsevier BV
Identifiers: 991005544574807891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

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Collaboration types: Domestic collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.51 Dairy & Animal Sciences; 3.51.206 Meat Quality
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences