Catalog Home Page

Intramuscular fat and muscle aerobicity reduce colour stability

Calnan, H.B., Jacob, R.H., Pethick, D.W. and Gardner, G.E. (2012) Intramuscular fat and muscle aerobicity reduce colour stability. In: Proceeding of the LambEx 2012 Conference, 28 - 29 June, Bendigo, Vic, Australia p. 40.

PDF - Published Version
Download (730kB)


The brown discolouration of lamb meat reduces its appeal to consumers, costing the Australian Lamb industry considerably due to the discounting of product. Lamb meat browning is caused by the oxidisation of myoglobin pigments into the brown metmyoglobin form. The rate of this oxidisation is greater in more aerobic muscles (O'Keeffe and Hood 1982), with aerobicity quantified by the measurement of isocitrate dehydrogenase activity (ICDH). High intramuscular fat percentages (IMF) have been associated with high ICDH levels, so if industry moves to increase IMF we can hypothesise that there will be an ICDH linked increase in the brownness of lamb meat after 3 days of retail display..

Publication Type: Conference Paper
Murdoch Affiliation: School of Veterinary and Biomedical Sciences
Item Control Page Item Control Page


Downloads per month over past year