title: Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
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.
authors.affiliation: Sheep CRC, CJ Hawkins Homestead, University of New England, Armidale, NSW 2351, Australia. David.Hopkins@dpi.nsw.gov.au
authors.forename: D L
authors.initials: DL
authors.lastname: Hopkins
authors.forename: T A
authors.initials: TA
authors.lastname: Lamb
authors.forename: M J
authors.initials: MJ
authors.lastname: Kerr
authors.forename: R J
authors.initials: RJ
authors.lastname: van de Ven
authors.forename: E N
authors.initials: EN
authors.lastname: Ponnampalam
mesh_terms: D000003:Abattoirs; D000818:Animals; D003116:Color; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012298:Rigor Mortis / Q000662:veterinary*; D034561:Sheep, Domestic; D013696:Temperature; D014618:Vacuum; D014810:Vitamin E / Q000378:metabolism
chemical_list: D014810:Vitamin E