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Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat
- Ponnampalam, Eric N., Plozza, Tim, Kerr, Matthew G., Linden, Nick, Mitchell, Meredith, Bekhit, Alaa El-Din A., Jacobs, Joe L., Hopkins, David L.
- Meat science 2017 v.129 pp. 43-49
- Lolium, alfalfa, color, crossbreds, ewes, feedlots, finishing, head, lamb meat, lambs, lipid peroxidation, longissimus muscle, meat aging, off flavors, pastures, pellets, rancidity, shelf life, thiobarbituric acid-reactive substances, vacuum packaging, wethers
- Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m. longissimus (LL) and m. semimembranosus (SM) were vacuum packaged and held chilled for 5 (fresh) or 60 (long aged) days, after which samples of each were displayed for 4days under simulated retail conditions. Irrespective of muscle type the long aged samples exhibited a rapid reduction in redness (a*-values) and R630/580nm ratio values such that consumer acceptable thresholds for both traits were quickly exceeded providing limited shelf life. Long ageing also lead to high TBARS levels measured as MDA mg/kg muscle suggestive of a product likely to exhibit rancidity and off flavours from lipid oxidation.