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Meat Sci. 2012 Feb;90(2):297-303. doi: 10.1016/j.meatsci.2011.07.014. Epub 2011 Jul 27.

Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs.

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  • 1CRC for Sheep Industry Innovation, Homestead Building, UNE, Armidale, NSW 2350, Australia. eric.ponnampalam@dpi.vic.gov.au


The relationship between muscle vitamin E, forms of iron, polyunsaturated fatty acids (PUFA) and the redness of meat (retail display) at days 3 to 4 post slaughter from lambs offered 2 different diets was examined. Meat redness was positively related to vitamin E and heme iron and negatively related to total n-3, total n-6 and total PUFA content. However, after adjusting for the effects of vitamin E and heme iron content, there was no indication of any residual relationship between redness at days 3-4 of retail display and total n-3, total n-6 or total PUFA. This indicates that the relationship between PUFA and redness in meat is mediated through the effects of heme iron and vitamin E in the muscle. It appears that the level of highly oxidisable PUFAs in muscle tissues do not play a major role in maintenance of redness at days 3-4 of retail display, but the level of vitamin E and heme iron content are important.

Crown Copyright © 2011. Published by Elsevier Ltd. All rights reserved.

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