The effect of temperature in the range of -0.8 to 4°C on lamb meat color stability

Meat Sci. 2017 Dec:134:28-33. doi: 10.1016/j.meatsci.2017.07.010. Epub 2017 Jul 13.

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.

Keywords: Color; Controlled freezing point storage; Lamb; Metmyoglobin reductase activity; Myoglobin; NADH.

MeSH terms

  • Animals
  • Color*
  • Food Storage / methods*
  • Freezing
  • Metmyoglobin / analysis
  • Muscle, Skeletal
  • Myoglobin / analysis
  • NAD / analysis
  • NADH, NADPH Oxidoreductases / analysis
  • Red Meat / analysis*
  • Sheep, Domestic
  • Temperature

Substances

  • Myoglobin
  • oxymyoglobin
  • NAD
  • Metmyoglobin
  • NADH, NADPH Oxidoreductases
  • metmyoglobin reductase