Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

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

doi:10.1016/j.meatsci.2013.08.032

Back

Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

Journal article

Open access

Peer reviewed

Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity

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

Meat Science, Vol.96(2), pp.1049-1057

2014

DOI: https://doi.org/10.1016/j.meatsci.2013.08.032

Files and links (2)

pdf

factors_affecting_the_colour_of_lamb_meat.pdfDownload View

Published (Version of Record) Open Access

url

Free to Read *No subscription requiredView

Abstract

Spectrophotometric measures were used to determine the redness:browness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting muscle oxidative capacity, reduced R630/R580 by 0.5 units. Selection for high muscling sires increased R630/R580 by 0.27 units, likely due to changes in muscle oxidative capacity. Lamb carcass weight also increased R630/R580 by 0.5 units. Analysis of genotypic factors influencing lamb size and growth rate such as sire type and dam breed further supported that increased growth rate improves meat R630/R580. Our findings suggest that breeding for increased growth rate and increased muscle weight could result in Australian lamb meat retaining its red colour for extended periods whilst on display.

Details

Title: Factors affecting the colour of lamb meat from the longissimus muscle during display: The influence of muscle weight and muscle oxidative capacity
Authors/Creators: H.B. Calnan (Author/Creator)
R.H. Jacob (Author/Creator)
D.W. Pethick (Author/Creator)
G.E. Gardner (Author/Creator)
Publication Details: Meat Science, Vol.96(2), pp.1049-1057
Publisher: Elsevier BV
Identifiers: 991005542510707891
Murdoch Affiliation: School of Veterinary and Life Sciences
Language: English
Resource Type: Journal article

Metrics

310 File views/ downloads

161 Record Views

48 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

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