Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat
Jose, C.G., Jacob, R.H., Pethick, D.W. and Gardner, G.E. (2016) Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat. Meat Science, 111 . pp. 101-109.
Available under License Creative Commons Attribution Non-commercial No Derivatives.
*Subscription may be required
The relationship between vitamin E supplementation rate and colour stability was investigated using 70 mixed sex 6-8 month old crossbred lambs. An initial group of 10 were slaughtered, while the remainder were fed a pellet ration containing either 30, 150, 275 or 400IU vitamin E/kg ration or on green pasture for 56days. After slaughter, carcases were halved; one side packed fresh (5days) and the other in CO2 (21days), both at 2°C. Five muscles were set for retail display for 96h. The oxy/metmyoglobin ratio was measured every 12h. Colour stability increased with increasing muscle vitamin E until an apparent maximum effect for vitamin E concentration (3.5-4.0mg α-tocopherol/kg tissue) was reached beyond which no further response was evident. This was reached within 3-4weeks (275IU treatment), and meat from these lambs should reach 60h retail display with a satisfactory surface colour. This effect was most apparent in aerobic muscle types and meat aged post slaughter.
|Publication Type:||Journal Article|
|Murdoch Affiliation:||School of Veterinary and Life Sciences|
|Copyright:||© 2015 Elsevier Ltd.|
|Item Control Page|
Downloads per month over past year