Journal
FOOD CHEMISTRY
Volume 135, Issue 1, Pages 122-126Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.109
Keywords
Lamb; Tenderness; High oxygen MAP; Protein polymerization; Oxidation
Funding
- AgResearch Research & Capability Fund
Ask authors/readers for more resources
The objective of this study was to determine the influence of lamb age and high-oxygen modified atmosphere (HiOx-MAP) on tenderness of loins during display. Loins from 36 carcasses of two different age groups [4-month-old (New season: NS) and 11-month-old lambs (Old season: OS)] were vacuum-packaged and stored for 8 weeks at -1.5 degrees C. After storage, the loins were cut into 6-cm thick chops, assigned to either HiOx-MAP or oxygen-permeable overwrap-PVC, and then displayed for 8 days at 3 degrees C. Initially, packaging methods did not influence shear force (P > 0.05). However, at the end of display, a significant increase in shear force and lipid oxidation was found in OS loins under HiOx-MAP. SDS-PAGE and Western blot results found a greater extent of cross-linked myosin products from OS loins in HiOx-MAP compared to NS loins. These results suggest that HiOx-MAP can adversely influence meat quality of fully-tenderized loins, and meat from older lamb may be more susceptible to an oxidizing environment of HiOx-MAP. (c) 2012 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available