Phenotypic characterisation of colour stability of lamb meat

Meat Science

Volumn 96, Issue 2, 2014, Pages 1040-1048

  Jacob, Robin H ^a,b   D'Antuono, Mario F ^b   Gilmour, Arthur R ^c   Warner, Robyn D ^d  

^a UNIVERSITY OF NEW ENGLAND   (Australia)

^b DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^c UNIVERSITY OF WOLLONGONG   (Australia)

^d CSIRO   (Australia)

Author keywords

Colour stability; Lamb meat; Phenotypic trait

Indexed keywords

COLOUR STABILITY; COOPERATIVE RESEARCH CENTRES; COVARIATES; FORWARD SELECTION; INDUSTRY INNOVATIONS; LAMB MEATS; LINEAR MIXED MODELS; PHENOTYPIC TRAITS;

COLOR; LINOLEIC ACID;

STABILITY;

OVIS ARIES;

LINOLEIC ACID; METMYOGLOBIN;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; BREEDING; COLOR; COLOUR STABILITY; DIET; DOMESTIC SHEEP; EVALUATION STUDY; FOOD HANDLING; GENETICS; HUMAN; LAMB MEAT; LIGHT; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; PH; PHENOTYPE; PHENOTYPIC TRAIT; STANDARD; THEORETICAL MODEL;

COLOUR STABILITY; LAMB MEAT; PHENOTYPIC TRAIT;

ANIMALS; BREEDING; COLOR; DIET; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LIGHT; LINOLEIC ACID; MEAT; METMYOGLOBIN; MODELS, BIOLOGICAL; MODELS, THEORETICAL; OXIDATION-REDUCTION; PHENOTYPE; SHEEP, DOMESTIC;

EID: 84889587874     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.031     Document Type: Article

References (40)

1. Bekhit A.E.D., Geesink G.H., Morton J.D., Bickerstaffe R. Metmyoglobin reducing activity and colour stabilty of ovine longissimus muscle. Meat Science 2001, 57:427-435.
2. Butler D.G., Cullis B.R., Gilmour A.R., Gogel B.J. ASReml estimates variance components under a general linear mixed model by residual maximum likelihood (REML). ASReml-R reference manual 2009, The State of Queensland, Department of Primary Industries and Fisheries, Brisbane, Australia.
3. Faustman C. The biochemical basis for discolouration in fresh meat: A review. Journal of Muscle Foods 1990, 1:217-243.
4. Faustman C., Mancini R.A., Sun Q., Suman S.P. Myoglobin and lipid oxidation: Mechanistic basis and control. International Congress of Meat Science and Technology. Jeju, Korea 2010, S.K. Lee (Ed.).
5. Forrest J.C., Aberle E.D., Hedrick H.B., Judge M.B., Merkel R.A. Principles of meat science 1975, W. H. Freeman, San Francisco.
6. Gardner G.E., Kennedy L., Milton J.T.B., Pethick D.W. Glycogen metabolism and ultimate pH of muscle in merino, first-cross, and second-cross wether lambs as affected by stress before slaughter. Australian Journal of Agricultural Research 1999, 50:175-181.
7. Granit R., Angel S., Akiri B., Holzer Z., Aharoni Y., Orlov A., Kanner J. Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a rich diet in polyunsaturated fatty acids. Journal of Agricultural and Food Chemistry 2001, 49(12):5951-5956.
8. Gutzke D.A., Trout G.R. Temperature and pH dependence of the autoxidation rate of bovine, ovine, porcine and cervine oxymyoglobin isolated from three different muscles - Longissimus dorsi, Gluteus medias, and Biceps femoris. Journal of Agricultural and Food Chemistry 2002, 50:2673-2678.
9. Hopkins D.L., Fogarty N.M., Menzies D.J. Muscle pH of lamb genotypes. 477 Proceedings of the Australian Society of Animal Production 1996, 21:347.
10. Hopkins D.L., Kerr M.J., Lamb T.A., Jacob R.H. Important considerations when measuring colour stabilty of lamb cuts. International Congress of Meat Science and Technology 2008, The congress, Cape Town SA. R. Venter (Ed.).
11. Hopkins D.L., Stanley D.F., Martin L.C., Gilmour A.R. Genotype and age effects on sheep meat production. 1. Production and growth. Australian Journal of Experimental Agriculture 2007, 47:1119-1127.
12. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., Olsen D.G., Salm C.P., Savell J.W., Shivas S.D. Guidelines for meat color evaluation 1991, 1-17. American Meat Science Association, Kansas State University, Manhattan, KS.
13. Jacob R.H., D'Antuono M.F., Smith G.M., Pethick D.W., Warner R.D. The effect of age and electrical stimulation on the colour stability of fresh lamb meat. Australian Journal of Agricultural Research 2007, 58:374-382.
14. Jacob R.H., Mortimer S.I., Hopkins D.L., Warner R.D., D'Antuono M.F. Opportunities for genetic management of the retail colour stability of lamb meat. Association for the Advancement of Animal Breeding and Genetics 2011, Vol. 19:446-449. Association for the Advancement of Animal Breeding and Genetics, Perth, WA.
15. Jacob R.H., Thomson K.L. The importance of chill rate when characterising colour change of lamb meat during retail display. Meat Science 2012, 90:478-484.
16. Jose C.G., Pethick D.W., Gardner G.E., Jacob R.H. The colour stability of aged lamb benefits from vitamin E supplementation. International Congress of Meat Science and Technology 2008, University of Stellenbosch, Capetown, South Africa. R. Venter (Ed.).
17. Khliji S., van de Ven R., Lamb T.A., Lanza M., Hopkins D.L. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 2010, 85:224-229.
18. King D.A., Shackleford S.D., Kuehn L.A., Kemp C.M., Rodriguez A.B., Thallman R.M., Wheeler T.L. Contribution of genetic influences to animal to animal variation in myoglobin content and beef lean color stability. Journal of Animal Science 2010, 88:1160-1167.
19. Kropf D.H. Colour stability - Factors affecting the colour stability of fresh meat. Meat Focus International 1993, June, 2:269-275.
20. Krzywicki K. Assessment of relative content of myoglobin, oxymyoglobin, and metmyoglobin at the surface of beef. Meat Science 1979, 3(1):1-10.
21. Ledward D.A. Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Science 1985, 15:149-171.
22. Ledward D.A., Dickinson R.F., Powell V.H., Shorthose W.R. The colour and colour stability of beef Longissimus dorsi and semimembranosus muscles after effective electrical stimulation. Meat Science 1986, 16:245-265.
23. Moore V.J., Young O.A. The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops. Meat Science 1991, 30:131-145.
24. Morrissey E.R., Jacob R.H., Pluske J.M. Perception of red brown colour by consumers. International Congress of Meat Science and Technology 2008, The congress, Cape Town SA. R. Venter (Ed.).
25. Mortimer S.I., van der Werf J.H.J., Jacob R.H., Hopkins D.L., Pannier L., Pearce K.L., Gardner G.E., Warner R.D., Geesink G.H., Edwards J.E.H., Ponnampalam E.N., Ball A.J., Gilmour A.R., Pethick D.W. Genetic parameters for meat quality traits of Australian lamb meat. Meat Science 2014, 96:1016-1024.
26. Mortimer S.I., van der Werf J.H.J., Jacob R.H., Pethick D.W., Pearce K.L., Warner R.D., Geesink G.H., Edwards J.E.H., Gardner G.E., Ponnampalam E.N., Kitessa S.M., Ball A.J., Hopkins D.L. Preliminary estimates of genetic parameters for carcass and meat quality traits in Australian sheep. Animal Production Science 2010, 50:1135-1144.
27. Pannier L., Ponnampalam E.N., Gardner G.E., Hopkins D.L., Ball A.J., Jacob R.H., Pearce K.L., Pethick D.W. Prime Australian lamb supplies key nutrients for human health. Animal Production Science 2010, 50:1115-1122.
28. Pearce K.L. Sheep CRC program 3: next generation meat quality. Project 3.1.1 Phenotyping the Information Nucleus Flocks: Operational Protocol Series 2009, Vol. 1:107. Murdoch University, Perth, Western Australia. 1 ed.
29. Ponnampalam E.N., Butler K.L., Pearce K.L., Mortimer S.I., Pethick D.W., Ball A.J., Hopkins D.L. Sources of variation of health claimable long chain omega-3 fatty acids in meat from Australian lamb slaughtered at similar weights. Meat Science 2014, 96:1095-1103.
30. Ponnampalam E.N., Butler K.L., McDonagh M.B., Jacobs J.L., Hopkins D.L. Relationship between muscle antioxidant status, forms of iron, polyunsaturated fatty acids and functionality (retail colour) of meat in lambs. Meat Science 2012, 90:297-303.
31. Ponnampalam E.N., Trout G.R., Sinclair A.J., Egan A.R., Leury B.J. Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation. Meat Science 2001, 58:151-161.
32. Rosenvold K., Wiklund E. Retail colour display life of chilled lamb as affected by processing conditions and storage temperature. Meat Science 2011, 88:354-360.
33. Tang J., Faustman C., Hoagland T.A., Mancini R.A., Seyfert M., Hunt M.C. Post mortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. Journal of Agricultural and Food Chemistry 2005, 53(4):1223-1230.
34. Tapp W.N., Yancey J.W.S., Apple J.K. How is the instrumental color of meat measured. Meat Science 2011, 89(1):1-5.
35. van de Ven R.J., Pearce K.L., Hopkins D.L. Post-mortem modelling of pH and temperature in related lamb carcases. Meat Science 2014, 96:1034-1039.
36. van der Werf J.H.J., Kinghorn B.P., Banks R.G. Design and role of an information nucleus in sheep breeding programs. Animal Production Science 2010, 50(11-12):998-1003.
37. Verbyla A.P., Cullis B.R., Kenward M.G., Welham S.J. The analysis of designed experiments and longitudinal data by using smoothing splines. Journal of the Royal Statistical Society: Series C (Applied Statistics) 1999, 48(Part 3):269-311.
38. Warner R.D., Jacob R.H., Edwards J.E.H., McDonagh M., Pearce K., Geesink G., Kearney G., Allingham P., Hopkins D.L., Pethick D.W. Quality of lamb meat from the Information Nucleus Flock. Animal Production Science 2010, 50:1-12.
39. Warner R.D., Ponnampalam E.N., Kearney G.A., Hopkins D.L., Jacob R.H. Genotype and age at slaughter influence the retail shelf-life of the loin and knuckle from sheep carcasses. Australian Journal of Experimental Agriculture 2007, 47:1190-1200.
40. Young O.A., Reid D.H., Scales G.H. Effect of breed and ultimate pH on the odour and flavour of sheep meat. New Zealand Journal of Agricultural Research 1993, 36:363-370.