Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.
Meat Sci
; 96(2 Pt B): 1049-57, 2014 Feb.
Article
em En
| MEDLINE
| ID: mdl-24080243
ABSTRACT
Spectrophotometric measures were used to determine the rednessbrowness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting muscle oxidative capacity, reduced R630/R580 by 0.5 units. Selection for high muscling sires increased R630/R580 by 0.27 units, likely due to changes in muscle oxidative capacity. Lamb carcass weight also increased R630/R580 by 0.5 units. Analysis of genotypic factors influencing lamb size and growth rate such as sire type and dam breed further supported that increased growth rate improves meat R630/R580. Our findings suggest that breeding for increased growth rate and increased muscle weight could result in Australian lamb meat retaining its red colour for extended periods whilst on display.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Cruzamento
/
Aumento de Peso
/
Cor
/
Músculos Paraespinais
/
Manipulação de Alimentos
/
Genótipo
/
Carne
Tipo de estudo:
Prognostic_studies
Limite:
Animals
/
Female
/
Humans
/
Male
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2014
Tipo de documento:
Article