Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

Meat Sci. 2013 Oct;95(2):311-6. doi: 10.1016/j.meatsci.2013.04.041. Epub 2013 Apr 24.

Abstract

A study of factors (ageing period, rigor temperature and vitamin E level) impacting on the colour stability of lamb m. longissimus thoracis et lumborum (LL) during 3 days of simulated retail display was undertaken. The LL were taken from 84 lambs from 3 slaughters. Slices of LL were measured fresh (24h post-mortem) or after ageing for 5 days in vacuum packaging. The oxy/met ratio (630/580 nm), declined with display time, and increased with increasing temperature at pH6.0. Redness (a*) values also declined with display time and a reduction in redness values was observed as LL pH at 24h post-mortem and/or pH at 18°C increased. There was no effect of ageing period or vitamin E level on the oxy/met ratio or a* values when the vitamin E level averaged 3.76 mg/kg LL. These results suggest that maximising vitamin E levels in lambs and achieving a moderate rate of pH decline will optimise colour stability irrespective of ageing period.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Abattoirs
  • Animals
  • Color
  • Food Handling / methods*
  • Food Packaging
  • Hydrogen-Ion Concentration
  • Meat / analysis*
  • Muscle, Skeletal / chemistry
  • Rigor Mortis / veterinary*
  • Sheep, Domestic
  • Temperature*
  • Vacuum
  • Vitamin E / metabolism

Substances

  • Vitamin E