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Author’s VersionCC BY-NC-ND V4.0, Open Access
Journal article
Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
Meat Science, Vol.111, pp.101-109
2016
Abstract
The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU vitamin E/kg ration or on green pasture for 56days. After slaughter, carcases were halved; one side packed fresh (5days) and the other in CO2 (21days), both at 2°C. Five muscles were set for retail display for 96h. The oxy/metmyoglobin ratio was measured every 12h. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg α-tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4weeks (275IU treatment), and meat from these lambs should reach 60h retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.
Details
- Title
- Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
- Authors/Creators
- C.G. Jose (Author/Creator) - Murdoch UniversityR.H. Jacob (Author/Creator) - Agriculture and FoodD.W. Pethick (Author/Creator) - Murdoch UniversityG.E. Gardner (Author/Creator) - Murdoch University
- Publication Details
- Meat Science, Vol.111, pp.101-109
- Publisher
- Elsevier BV
- Identifiers
- 991005541222607891
- Copyright
- © 2015 Elsevier Ltd.
- 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