Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.
Meat Sci
; 131: 187-195, 2017 Sep.
Article
in En
| MEDLINE
| ID: mdl-28550815
ABSTRACT
The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (P<0.01). Shortloin muscle weight was negatively associated with these meat colour parameters (P<0.01), although this was largely accounted for by correlated changes in intramuscular fat (P<0.01). The effect of sire breeding values for lamb weight, shortloin muscle depth and fat depth on loin L*, a*, b*, hue and chroma were small and varied between lambs of different sire type, dam breed and sex. Thus selection for lean meat yield will have neutral or positive effects on meat colour, while selection for increased intramuscular fat will make the bloomed colour of lamb meat lighter and redder.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Adipose Tissue
/
Color
/
Sheep, Domestic
/
Paraspinal Muscles
/
Red Meat
Limits:
Animals
Country/Region as subject:
Oceania
Language:
En
Journal:
Meat Sci
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2017
Document type:
Article