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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.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2016) Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat. Meat Science, 111 . pp. 101-109.

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Link to Published Version: http://dx.doi.org/10.1016/j.meatsci.2015.08.006
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Abstract

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.

Item Type: Journal Article
Murdoch Affiliation(s): School of Veterinary and Life Sciences
Publisher: Elsevier BV
Copyright: © 2015 Elsevier Ltd.
URI: http://researchrepository.murdoch.edu.au/id/eprint/28389
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