Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

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

doi:10.1016/j.meatsci.2017.05.001

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Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

Journal article

Open access

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Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat

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

Meat Science, Vol.131, pp.187-195

2017

DOI: https://doi.org/10.1016/j.meatsci.2017.05.001

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Abstract

The colour of bloomed m. longissimus was measured 24 h post slaughter for 8165 lamb carcasses produced over 5 years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (P < 0.01). Shortloin muscle weight was negatively associated with these meat colour parameters (P < 0.01), although this was largely accounted for by correlated changes in intramuscular fat (P < 0.01). The effect of sire breeding values for lamb weight, shortloin muscle depth and fat depth on loin L*, a*, b*, hue and chroma were small and varied between lambs of different sire type, dam breed and sex. Thus selection for lean meat yield will have neutral or positive effects on meat colour, while selection for increased intramuscular fat will make the bloomed colour of lamb meat lighter and redder.

Details

Title: Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat
Authors/Creators: H.B. Calnan (Author/Creator) - Murdoch University
R.H. Jacob (Author/Creator) - Agriculture and Food
D.W. Pethick (Author/Creator) - Cooperative Research Centre
G.E. Gardner (Author/Creator) - Cooperative Research Centre
Publication Details: Meat Science, Vol.131, pp.187-195
Publisher: Elsevier BV
Identifiers: 991005545155607891
Murdoch Affiliation: School of Veterinary Biology and Biomedical Science; 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