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Zhao Y, Wang Z, Bruce HL, Roy BC, Yang W, Zhang D, Hou C. The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging. J Food Sci 2024; 89:228-244. [PMID: 38126109 DOI: 10.1111/1750-3841.16881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 10/11/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
This study explores the influence of modified atmosphere packaging (MAP) on fresh lamb meat quality with respect to gas concentration, rigor state, and post-mortem aging time. A comparison was done for the quality characteristics of lamb Longissimus thoracis lumborum chops that had been packaged separately in air, 75%O2 + 25%CO2 MAP or 50%O2 + 50%CO2 MAP at 1, 6, and 24 h post-mortem and then stored for 6, 12, 24, 72, and 144 h post-mortem, and the quality of lamb chops had been evaluated at each post-mortem period separately. Chops packaged at 1 and 6 h post-mortem in MAP had reduced pH decline, less purge loss, and enhanced redness at early post-mortem storage times. Lamb color stability was evidently greater in 75%O2 + 25%CO2 MAP than in 50%O2 + 50%CO2 MAP during the early storage period when a* and R630/R580 were taken into account. Shear force values were lowest in lambs packaged at 1 h post-mortem with 75%O2 + 25%CO2 MAP at 12 h post-mortem and then increased until 72 h post-mortem, suggesting that rigor has been delayed by such a high O2 MAP. Thus, fresh lamb quality was maintained most effectively when packaged at 1 h post-mortem in 75%O2 + 25%CO2 MAP for consumption at 12 h post-mortem. The exact mechanisms and optimization of MAP based on Chinese retail conditions should be considered in future studies. PRACTICAL APPLICATION: In this study, three slaughter patterns in the meat industry involving boning immediately after dressing (hot-boning) and chilling for a short period (warm-boning) or overnight (cold-boning) are considered, as well as the behavior of non-immediate consumption after purchase. Modified atmosphere packaging provides an effective preservation of early post-mortem muscles with enhanced color stability, water holding capacity, and texture during refrigerated storage. This could provide new insights into how to process lamb muscles in the early post-mortem period to improve and stabilize lamb quality.
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Affiliation(s)
- Yingxin Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Wei Yang
- Sunrise Material Co., Ltd, Jiangsu, P. R. China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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Corlett MT, Pethick DW, Kelman KR, Jacob RH, Gardner GE. Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times. Foods 2021; 10:foods10030540. [PMID: 33807715 PMCID: PMC8001947 DOI: 10.3390/foods10030540] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/10/2021] [Accepted: 02/28/2021] [Indexed: 12/04/2022] Open
Abstract
Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5–7 days), medium (33–35 days), and long periods (110–112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.
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Affiliation(s)
- Maddison T. Corlett
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia; (D.W.P.); (K.R.K.); (G.E.G.)
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Australia
- Correspondence:
| | - David W. Pethick
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia; (D.W.P.); (K.R.K.); (G.E.G.)
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Australia
| | - Khama R. Kelman
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia; (D.W.P.); (K.R.K.); (G.E.G.)
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Australia
| | - Robin H. Jacob
- Department of Primary Industries and Regional Development, South Perth 6151, Australia;
| | - Graham E. Gardner
- Australian Cooperative Research Centre for Sheep Industry Innovation, Armidale 2350, Australia; (D.W.P.); (K.R.K.); (G.E.G.)
- College of Science, Health, Engineering and Education, Murdoch University, Murdoch 6150, Australia
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Yagoubi Y, Smeti S, Ben Saïd S, Srihi H, Mekki I, Mahouachi M, Atti N. Carcass Traits and Meat Quality of Fat-Tailed Lambs Fed Rosemary Residues as a Part of Concentrate. Animals (Basel) 2021; 11:ani11030655. [PMID: 33804577 PMCID: PMC8000222 DOI: 10.3390/ani11030655] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/25/2020] [Accepted: 12/27/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary This study aims to investigate the carcass and meat quality from lambs fed a dietary treatment including rosemary residues obtained after distillation as cereal substitute in concentrate knowing that cereals are the main component of concentrate. Twenty-four male lambs from local fat-tailed Barbarine breed were allocated into three groups. They received individually oat hay as roughage and as complementation standard concentrate for control group (C) and two concentrate types containing rosemary residues (RR) for the other groups. The protein source was soybean (S) for RRS group while faba bean (F, Vicia Faba) which is a legume was the protein source for RRF group. The results suggest a positive action of rosemary by-products in improving phenolic and tocopherol compounds given their richness in these components. In addition, growth, the non-carcass and carcass traits and the meat physical properties were not altered. Abstract Facing climate change implications on feeds unavailability, unconventional resources are being considered with a growing interest such as aromatic plant distillation residues with a two-fold object, enhancing meat quality by increasing the antioxidant properties and reducing feed prices which are often imported though expensive. Hence, this study aims to assess the effects of rosemary distillation residues (RR) incorporation in concentrate associated to two nitrogen sources as a substitute for standard concentrate on lamb’s growth, carcass traits and meat quality. For this, 24 Barbarine male lambs (3 months old, 17.83 ± 2.6 kg body weight) were divided into three groups. All lambs received individually 600 g of oat hay as roughage and 600 g of standard concentrate for control group, 600 g of concentrate based on RR and soybean meal for RRS group and 600 g of concentrate based on RR and faba bean for RRF group. After 65 days of experiment, all lambs were slaughtered. Phenolic and tocopherol intakes were significantly higher for both RR groups compared to control (p < 0.05). Growth, carcass weights, dressing percentages and non-carcass component weights were unaffected by the diet (p > 0.05). Moreover, regional and tissular compositions and meat physical properties were similar irrespective of the diet (p > 0.05). All color parameters were similar among groups (p > 0.05). However, meat produced by lambs receiving RR-based concentrate was richer on vitamin E and polyphenol contents than control lambs (p < 0.05). Rosemary by-products may substitute the standard concentrate resulting in similar lamb’s growth and carcass traits, while improving meat quality by increasing vitamin E content, which could improve its antioxidant power.
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Affiliation(s)
- Yathreb Yagoubi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Samia Ben Saïd
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Houssem Srihi
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Ilyes Mekki
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
| | - Mokhtar Mahouachi
- Laboratoire Appui à la Durabilité des Systèmes de Production Agricole dans la Région du Nord-Ouest, ESAK, Le Kef, Tunisia, University of Jendouba, 7100 Jendouba, Tunisia; (S.B.S.); (M.M.)
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères, INRA-Tunisia, University of Carthage, rue Hédi Karray, 2049 Ariana, Tunisia; (Y.Y.); (S.S.); (H.S.); (I.M.)
- Correspondence: or
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6
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Saro C, Mateo J, Caro I, Carballo DE, Fernández M, Valdés C, Bodas R, Giráldez FJ. Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs. Animals (Basel) 2020; 10:E2177. [PMID: 33233459 PMCID: PMC7700360 DOI: 10.3390/ani10112177] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 12/03/2022] Open
Abstract
Thirty Assaf male lambs (30 ± 1.9 kg of body weight) were allocated to three groups fed diets differing in their crude protein (CP) contents (low protein (LP), 134 g CP/kg dry matter (DM); medium protein (MP), 157 g CP/kg DM; and high protein (HP), 173 g CP/kg DM) to test the effect of dietary protein content on animal performance, rumen function, animal health, and carcass and meat quality. Feed intake was recorded daily, and animals were weighed every second week. Lambs were blood-sampled to determine their acid-base status and biochemical profile. After 70 days of trial, lambs were slaughtered, and the ruminal content was collected to assess ruminal fermentation. Finally, carcass and meat quality were evaluated. Dry matter intake and average daily gain increased (p < 0.05) when increasing the level of dietary CP. There were not significant differences (p > 0.05) in the evaluated parameters in the rumen fluid of lambs. There were not significant differences in carcass or meat quality (p > 0.05) and in those parameters related to blood acid-base status. Several biochemical parameters showed differences depending on diet CP level (urea, protein, albumin, glucose, and calcium; p < 0.05). Feeding costs calculated in relation to cold carcass weight decreased when dietary CP decreased. The results suggested that a dietary protein content greater than 157 g/kg DM would be required to maximize growth performance in Assaf male fattening lambs under 50 kg of body weight. However, a protein content beyond that level was not found to improve either carcass or meat quality and could worsen profitability.
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Affiliation(s)
- Cristina Saro
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (M.F.); (C.V.); (F.J.G.)
- Departamento de Producción Animal, Universidad de León, Campus Vegazana s/n, 24071 León, Spain
| | - Javier Mateo
- Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus Vegazana s/n, 24071 León, Spain; (J.M.); (D.E.C.)
| | - Irma Caro
- Área de Nutrición y Bromatología, Facultad de Medicina, Universidad de Valladolid, Av. Ramón y Cajal 7, 47005 Valladolid, Spain;
| | - Diego Eloy Carballo
- Departamento de Producción Animal, Universidad de León, Campus Vegazana s/n, 24071 León, Spain
| | - Miguel Fernández
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (M.F.); (C.V.); (F.J.G.)
| | - Carmen Valdés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (M.F.); (C.V.); (F.J.G.)
- Departamento de Producción Animal, Universidad de León, Campus Vegazana s/n, 24071 León, Spain
| | - Raúl Bodas
- Instituto Tecnológico Agrario de Castilla y León, Av. Burgos, km 119, 47071 Valladolid, Spain;
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (M.F.); (C.V.); (F.J.G.)
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7
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Ijaz M, Li X, Zhang D, Hussain Z, Ren C, Bai Y, Zheng X. Association between meat color of DFD beef and other quality attributes. Meat Sci 2020; 161:107954. [DOI: 10.1016/j.meatsci.2019.107954] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 09/21/2019] [Accepted: 09/23/2019] [Indexed: 01/25/2023]
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8
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Tibaoui S, Essid I, Smeti S, Bertolin JR, Joy M, Atti N. Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (
Myrtus communis
) leaves’ intake. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14549] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Souha Tibaoui
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
- Research Unity, UR-17AGR01 University of CarthageNational Agronomic Institute of Tunisia, Department of Food Technologies 43 Avenue Charles Nicole Tunis Tunisia
| | - Ines Essid
- Research Unity, UR-17AGR01 University of CarthageNational Agronomic Institute of Tunisia, Department of Food Technologies 43 Avenue Charles Nicole Tunis Tunisia
| | - Samir Smeti
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
| | - Juan Ramon Bertolin
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) Instituto Agroalimentario de Aragón – IA2 CITA‐Universidad de Zaragoza Avda. Montañana, 930 50059 Zaragoza Spain
| | - Margalida Joy
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA) Instituto Agroalimentario de Aragón – IA2 CITA‐Universidad de Zaragoza Avda. Montañana, 930 50059 Zaragoza Spain
| | - Naziha Atti
- Laboratoire de Productions Animales et Fourragères INRA‐Tunisia University of Carthage rue Hédi Karray 2049 Ariana Tunisia
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9
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Jacob R. Implications of the variation in bloom properties of red meat: A review. Meat Sci 2019; 162:108040. [PMID: 31927436 DOI: 10.1016/j.meatsci.2019.108040] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/19/2019] [Accepted: 12/20/2019] [Indexed: 01/11/2023]
Abstract
This review aimed to examine the literature about blooming to determine any practical implications for meat colour and colour stability. Blooming is critical to surface colour in addition to pigment and achromatic factors and causes meat to become lighter (higher L*) and redder (higher a*) due to the formation of oxymyoglobin (OMb). Bloom depth of red meat varies in the range of about 1-12 mm due to a range of extrinsic factors notably oxygen partial pressure, temperature and time post slicing. A range of intrinsic factors also affect bloom acting via the oxygen consumption rate of mitochondria and metmyoglobin (MMb) reductase activity post mortem, such as post mortem age, muscle type, rigor temperature, ultimate pH (pHu), genotype and vitamin E status. These sources of variation have implications for measurement protocols and commercial applications for colour and colour stability. Development of a rapid method to measure bloom depth would enable assessment of bloom independently of surface colour.
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Affiliation(s)
- Robin Jacob
- Department of Primary Industry and Regional Development, Baron Hay Court, South Perth, Western Australia 6151, Australia.
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10
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Grabež V, Bjelanović M, Rohloff J, Martinović A, Berg P, Tomović V, Rogić B, Egelandsdal B. The relationship between volatile compounds, metabolites and sensory attributes: A case study using lamb and sheep meat. Small Rumin Res 2019. [DOI: 10.1016/j.smallrumres.2019.09.022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Rant W, Radzik-Rant A, Świątek M, Niżnikowski R, Szymańska Ż, Bednarczyk M, Orłowski E, Morales-Villavicencio A, Ślęzak M. The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat. Arch Anim Breed 2019; 62:383-391. [PMID: 31807649 PMCID: PMC6852877 DOI: 10.5194/aab-62-383-2019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 06/17/2019] [Indexed: 11/30/2022] Open
Abstract
The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction ( P < 0.05 ) of shear force values was observed in both muscles aged for 14 d. A lower value ( P < 0.05 ) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower ( P < 0.05 ) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.
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Affiliation(s)
- Witold Rant
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Aurelia Radzik-Rant
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Świątek
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Roman Niżnikowski
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Żaneta Szymańska
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Magdalena Bednarczyk
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Emil Orłowski
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Anna Morales-Villavicencio
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Magdalena Ślęzak
- Department of Animal Breeding and Production, Warsaw University of Life
Sciences-SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland
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12
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Alvarenga TI, Hopkins DL, Ramos EM, Almeida AK, Geesink G. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. Meat Sci 2019; 153:19-25. [DOI: 10.1016/j.meatsci.2019.02.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 10/27/2022]
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13
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Smith MA, Nelson CL, Biffin TE, Bush RD, Hall EJ, Hopkins DL. Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display. Meat Sci 2019; 151:18-23. [DOI: 10.1016/j.meatsci.2019.01.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 12/03/2018] [Accepted: 01/15/2019] [Indexed: 10/27/2022]
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14
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Bellés M, del Mar Campo M, Roncalés P, Beltrán JA. Supranutritional doses of vitamin E to improve lamb meat quality. Meat Sci 2019; 149:14-23. [DOI: 10.1016/j.meatsci.2018.11.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 11/04/2018] [Accepted: 11/04/2018] [Indexed: 11/27/2022]
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15
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Calnan HB, Jacob RH, Pethick DW, Gardner GE. Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.10.0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display to predict meat browning over subsequent retail display was investigated in lamb loin meat. Mixed breed lambs (n = 4404) produced at 5 sites over 5 yr were slaughtered at ∼23kg carcass weight and measured for loin pH at 24 h, myoglobin, iron and zinc concentrations, isocitrate dehydrogenase activity and intramuscular fat. Loin meat was aged for 5 d before being re-sliced and overwrapped for color measurement over a 72 h simulated retail display. Meat redness (R630/R580) was measured after blooming and every 24 h across display using a Hunterlab spectrophotometer. Simple and partial correlation coefficients between initial and subsequent R630/R580 measures over the display were low (≤ 0.4). Accounting for key muscle traits influencing meat color such as pH24, myoglobin, iron or intramuscular fat concentration did not improve these correlations between bloomed meat color and subsequent meat color over retail display. Therefore bloomed meat color at the start of display is not a useful predictor of meat browning after 24 h of retail display. Alternatively, correlations between 24, 48, and 72 h R630/R580 were > 0.8, suggesting that meat color measured from 24 h of display can accurately predict subsequent retail meat browning.
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Affiliation(s)
- Honor B. Calnan
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - Robin H. Jacob
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - David W. Pethick
- Australian Cooperative Research Center for Sheep Industry Innovation
| | - Graham E. Gardner
- Australian Cooperative Research Center for Sheep Industry Innovation
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16
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Baldi G, Chauhan SS, Linden N, Dunshea FR, Hopkins DL, Sgoifo Rossi CA, Dell'Orto V, Ponnampalam EN. Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat. Meat Sci 2018; 148:105-112. [PMID: 30388474 DOI: 10.1016/j.meatsci.2018.10.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2017] [Revised: 10/15/2018] [Accepted: 10/19/2018] [Indexed: 01/13/2023]
Abstract
Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg-1 VitE as all-rac α-tocopheryl acetate) or supranutritional (SUP, 285 mg∙kg-1 of vitE) levels of synthetic VitE or a lucerne hay-based diet (LUC; 37 mg∙kg-1 VitE) for 8 weeks. Meat from the LUC group had lower muscle n-6 and PUFA levels compared to meat from the MOD and SUP groups. Despite a similar VitE intake, muscle VitE was higher for LUC compared to MOD, while SUP lambs showed the highest VitE. Lipid oxidation did not differ between groups. For fresh meat, redness tended to be higher in LUC fed lambs than the other two groups, but brownness formation was only lower than the SUP group. For aged meat colour stability, redness tended to be higher in lambs fed SUP and LUC, whereas highest browning occurred in the MOD group.
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Affiliation(s)
- G Baldi
- Department of Health, Animal Science and Food Safety, University of Milan, via G. Celoria 10, 20133 Milan, Italy
| | - S S Chauhan
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - N Linden
- Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia
| | - F R Dunshea
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - D L Hopkins
- NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - C A Sgoifo Rossi
- Department of Health, Animal Science and Food Safety, University of Milan, via G. Celoria 10, 20133 Milan, Italy
| | - V Dell'Orto
- Department of Health, Animal Science and Food Safety, University of Milan, via G. Celoria 10, 20133 Milan, Italy
| | - E N Ponnampalam
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; Animal Production Science, Agriculture Victoria Research, Department of Economic Development, Jobs, Transport and Resources, Bundoora, VIC 3083, Australia.
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17
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A supply chain approach to improving the shelf life of lamb meat; vitamin E concentration, electrical stimulation, ageing period and packaging system. Meat Sci 2018; 139:65-73. [DOI: 10.1016/j.meatsci.2018.01.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 12/22/2017] [Accepted: 01/10/2018] [Indexed: 11/21/2022]
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18
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Rosemary distillation residues reduce lipid oxidation, increase alpha-tocopherol content and improve fatty acid profile of lamb meat. Meat Sci 2018; 136:23-29. [DOI: 10.1016/j.meatsci.2017.10.007] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 09/20/2017] [Accepted: 10/10/2017] [Indexed: 11/19/2022]
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19
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Li X, Zhang Y, Li Z, Li M, Liu Y, Zhang D. The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability. Meat Sci 2017; 134:28-33. [PMID: 28750332 DOI: 10.1016/j.meatsci.2017.07.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 06/07/2017] [Accepted: 07/13/2017] [Indexed: 10/19/2022]
Abstract
This study investigated effects of controlled freezing point storage (CFPS, -0.8°C) on lamb color stability compared with storage at 4°C (control). The muscle samples (n=5) of longissimus thoracis et lumborum from both carcass sides were assigned randomly to the two storage treatments and stored for 10days. The a⁎, b⁎, R630/580 and Chroma values of samples stored in CFPS were significantly higher than that of samples in control from day 2 to day 10 (P<0.05). Higher relative content of oxymyoglobin but lower relative content of metmyoglobin were observed in samples stored in CFPS treatment than those in control over 10days of storage (P<0.05). Meat samples stored in CFPS group had a significantly higher NADH content and metmyoglobin reductase activity than that in control group. In conclusion, ovine muscle stored in CFPS treatment for 10days demonstrated better color stability in comparison with those in 4°C storage.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Yan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shanxi Xian 710119, PR China
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Meng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shanxi Xian 710119, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
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20
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De Brito GF, Holman BWB, McGrath SR, Friend MA, van de Ven R, Hopkins DL. The effect of forage-types on the fatty acid profile, lipid and protein oxidation, and retail colour stability of muscles from White Dorper lambs. Meat Sci 2017; 130:81-90. [PMID: 28441536 DOI: 10.1016/j.meatsci.2017.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2016] [Revised: 03/22/2017] [Accepted: 04/02/2017] [Indexed: 11/30/2022]
Abstract
The aim of this study was to evaluate the effect of different forage-types on lamb meat quality parameters. White Dorper lambs that had grazed five forage-types, were slaughtered commercially. At 24h post-mortem, the m. longissimus lumborum (LL) was removed from one side, sliced into three equal sub-samples, vacuum packaged and assigned to ageing periods (5, 12 or 40days); the other side of LL was aged for 5days. The m. adductor femoris was used for fatty acid analysis. Lambs fed chicory+arrowleaf clover had the highest concentration of health claimable omega-3 fatty acids and the lowest omega-6:omega-3 fatty acid ratio. Forage-types with higher vitamin E content showed lower lipid oxidation levels independent of ageing period. Forage-type and ageing period did not influence the redness, yellowness, chroma or reflectance ratio (630nm÷580nm) of displayed meat. Chicory+arrowleaf clover gave the best results to improve the fatty acid content of lamb meat.
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Affiliation(s)
- Gerlane F De Brito
- Faculty of Veterinary and Agricultural Sciences, São Paulo State University, Via de Acesso Prof. Paulo Donato Castelane, s/n - Vila Industrial, 14884-900 Jaboticabal, Brazil; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
| | - Benjamin W B Holman
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Shawn R McGrath
- School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Michael A Friend
- School of Animal and Veterinary Science, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
| | - Remy van de Ven
- NSW Department of Primary Industries, Orange Agricultural Institute, Orange, NSW 2800, Australia
| | - David L Hopkins
- Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia; Graham Centre for Agricultural Innovation, Pugsley Place, Wagga Wagga, NSW 2650, Australia
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21
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Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae. Meat Sci 2016; 111:154-60. [DOI: 10.1016/j.meatsci.2015.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2015] [Revised: 09/11/2015] [Accepted: 09/17/2015] [Indexed: 11/21/2022]
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22
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Jose C, Jacob R, Pethick D, Gardner G. Short term supplementation rates to optimise vitamin E concentration for retail colour stability of Australian lamb meat. Meat Sci 2016; 111:101-9. [DOI: 10.1016/j.meatsci.2015.08.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Revised: 08/03/2015] [Accepted: 08/10/2015] [Indexed: 10/23/2022]
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23
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Postmortem changes in sarcoplasmic proteins associated with color stability in lamb muscle analyzed by proteomics. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2563-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Howes NL, Bekhit AEDA, Burritt DJ, Campbell AW. Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat. Compr Rev Food Sci Food Saf 2014; 14:22-36. [DOI: 10.1111/1541-4337.12118] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2014] [Accepted: 09/04/2014] [Indexed: 11/30/2022]
Affiliation(s)
- Natalie L. Howes
- AbacusBio Limited; Dunedin New Zealand
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
- Dept. of Botany; Univ. of Otago; Dunedin New Zealand
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25
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Hopkins D, Clayton E, Lamb T, van de Ven R, Refshauge G, Kerr M, Bailes K, Lewandowski P, Ponnampalam E. The impact of supplementing lambs with algae on growth, meat traits and oxidative status. Meat Sci 2014; 98:135-41. [DOI: 10.1016/j.meatsci.2014.05.016] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2013] [Revised: 03/27/2014] [Accepted: 05/21/2014] [Indexed: 12/31/2022]
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