title: Phenotypic characterisation of colour stability of lamb meat.
abstract: A study was undertaken, using 2701 overwrapped loin samples aged for 5 days and subjected to a simulated retail display (SRD) for 3 days; sourced from lambs in the Cooperative Research Centre for Sheep Industry Innovation information nucleus flock, born 2007-2009. The ratio of reflectance of light in the wavelengths of 630 nm and 580 nm (oxy/met) was measured daily during the SRD, using a Hunterlab spectrophotometer. A series of linear mixed models was fitted to the oxy/met and time data to compare 4 breed types and identify relevant covariates, of 19, using a forward selection process. Breed type, pH at 24 h post slaughter and Linoleic acid concentration (LA) were the most important factors and covariates, in that order. Merino breed type, high pH and high LA reduced colour stability. Fitting a spline model to predict the time for oxy/met to reach a set value, represents an alternative to comparing oxy/met at a set time, for describing colour stability.
authors: Cooperative Research Centre for Sheep Industry Innovation, University of New England, Armidale, NSW 2351, Australia; Department of Agriculture and Food WA, 3 Baron Hay-Court, South Perth, WA 6151, Australia. Electronic address: robin.jacob@agric.wa.gov.au.
authors: Robin H
authors: RH
authors: Jacob
authors: Mario F
authors: MF
authors: D'Antuono
authors: Arthur R
authors: AR
authors: Gilmour
authors: Robyn D
authors: RD
authors: Warner
mesh_terms: D000818:Animals; D001947:Breeding; D003116:Color; D004032:Diet; D005511:Food Handling; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008027:Light; D019787:Linoleic Acid / Q000235:genetics / Q000378:metabolism*; D008460:Meat / Q000032:analysis* / Q000592:standards; D008786:Metmyoglobin / Q000235:genetics / Q000378:metabolism*; D008954:Models, Biological; D008962:Models, Theoretical; D010084:Oxidation-Reduction; D010641:Phenotype; D034561:Sheep, Domestic / Q000235:genetics
chemical_list: D008786:Metmyoglobin; D019787:Linoleic Acid
keywords: Colour stability; Lamb meat; Phenotypic trait