title: Retail colour display life of chilled lamb as affected by processing conditions and storage temperature.
abstract: This study explored the impact of i) processing conditions (electrical stimulation and pre rigor temperatures), and ii) storage temperature prior to retail display on the colour stability of lamb which had been vacuum-packaged for seven weeks before retail packaging in high-oxygen modified atmosphere (80% O(2)/20% CO(2)). A high pre rigor temperature (42°C) reduced colour stability while differences in colour stability between pre rigor temperatures of 5°C, 15°C and 25°C were limited. It was not affected by electrical stimulation, and did not interact with pre rigor temperature. In contrast, an increase in the storage temperature from the ideal temperature of -1.5°C to 2°C significantly decreased the colour stability of lamb loins. Even one week at 2°C at the end of the storage period had a substantial negative impact on the retail colour display life. The variability in colour increased over time, and the variability increased more for the temperature abuse treatments.
authors.affiliation: AgResearch Limited, Ruakura Campus, Hamilton, New Zealand. katja.rosenvold@agresearch.co.nz
authors.forename: Katja
authors.initials: K
authors.lastname: Rosenvold
authors.forename: Eva
authors.initials: E
authors.lastname: Wiklund
mesh_terms: D000818:Animals; D055664:Electrochemical Techniques; D005260:Female; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D010858:Pigmentation; D011786:Quality Control; D015203:Reproducibility of Results; D033081:Shear Strength; D034561:Sheep, Domestic; D013696:Temperature; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D014867:Water