Journal article
Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
Livestock Science, Vol.230, Article 103843
2019
Abstract
Rapid browning limits the retail display of lamb meat, particularly following extended chilled storage that is typical of international shipment. Lamb stored chilled for short periods browns more rapidly on retail display when the meat has high levels of marbling (intramuscular fat), a high pH or greater oxidative capacity. In contrast, high muscle vitamin E concentration reduces browning of short stored lamb meat on retail display. However, the capacity of dietary vitamin E supplementation to reduce retail browning in lamb meat following extended chilled storage is unknown. Additionally, the ability of vitamin E to mitigate the negative impacts of intramuscular fat, pH and oxidative capacity on meat browning following chilled storage is unknown. Sixty six industry sires of Terminal, Merino and Maternal breed types were bred with Merino and Merino-cross dams to produce 132 lambs. The two lambs from each sire were divided into two vitamin E treatment groups that were housed in 12 pens (6 pens per treatment) for 8 weeks leading up to slaughter. Control lambs (6 pens of 11 lambs) were fed a pelleted ration containing basal levels of vitamin E (30 mg/kg feed) while supplemented lambs (6 pens of 11 lambs) were fed the same ration with increased vitamin E content (275 mg/kg feed). After slaughter, the m. longissimus lumborum was sampled for measurement of vitamin E concentration, intramuscular fat, pH, oxidative enzyme isocitrate dehydrogenase activity, and retail meat colour. Colour samples were vacuum packaged for storage at −1°C for 5, 35 and 70d, before being re-sliced, wrapped and placed under stimulated retail display where meat redness (R630/R580) was measured 24 hourly for 72 h. Lamb pens supplemented with vitamin E produced redder loin meat at 24, 48 and 72 h of display compared to control pens of lambs (P < 0.05), regardless of storage time. Increasing muscle vitamin E concentration from 0.8 to 4 mg/g of loin muscle improved meat redness to a slightly greater extent in meat stored for 35 d than 5 or 70 d (P < 0.05). High intramuscular fat reduced redness in 5 day stored lamb (P < 0.05) and increasing muscle vitamin E had a greater effect improving the display colour in this highly marbled meat. These results demonstrate that dietary vitamin E supplementation will improve the display colour of highly marbled or long stored lamb meat.
Details
- Title
- Dietary vitamin E supplementation reduces lamb meat browning on display following up to 70 days of chilled storage
- Authors/Creators
- H.B. Calnan (Author/Creator) - Poultry CRCR.H. Jacob (Author/Creator) - Poultry CRCD.W. Pethick (Author/Creator) - Poultry CRCG.E. Gardner (Author/Creator) - Poultry CRC
- Publication Details
- Livestock Science, Vol.230, Article 103843
- Publisher
- Elsevier BV
- Identifiers
- 991005541786307891
- Copyright
- © 2019 Elsevier B.V.
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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InCites Highlights
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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
- Agriculture, Dairy & Animal Science
- ESI research areas
- Plant & Animal Science