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Using vitamin E to improve colour stability is less effective in long aged lamb meat

Calnan, H.B., Jacob, R.H., Pethick, D.W.ORCID: 0000-0002-3255-7677 and Gardner, G.E.ORCID: 0000-0001-7499-9986 (2014) Using vitamin E to improve colour stability is less effective in long aged lamb meat. In: Proceedings of the Australian Society of Animal Production, V30, 8 - 12 September, Canberra, Australia p. 292.

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Brown discolouration of lamb meat on retail display reduces consumer appeal, limiting the shelflife and value of the product. The rate of change in colour from red to brown, known as colour stability, is increased in short aged meat with high intramuscular fat (IMF) content (Calnan et al 2014). Therefore genotypic selection for IMF to improve sensory appeal may reduce lamb meat colour stability. Extended aging of lamb meat also reduces colour stability of lamb meat (Jose et al, 2008), a concern for chilled meat shipped for 35 - 70 days to distant markets. High intramuscular vitamin E (a-tocopherol) concentration, achieved by dietary supplementation, slows the loss of redness in lamb aged 5 - I 0 days (Jose et al, 2008). Given that colour stability worsens with aging, the impact of a-tocopherol may be greater in long-aged and high IMF meat. We hypothesised that high muscle a-tocopherol concentration in lambs will retain redness during display of the longissimus, particularly in long-aged and high IMF meat.

Item Type: Conference Paper
Murdoch Affiliation(s): School of Veterinary and Life Sciences
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