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    Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat

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    Author
    Ponnampalam, EN; Jacobs, JL; Knight, M; Plozza, TE; Butler, KL
    Date
    2020-09-01
    Source Title
    Meat Science
    Publisher
    ELSEVIER SCI LTD
    University of Melbourne Author/s
    Butler, Kym; Jacobs, Joseph
    Affiliation
    Veterinary Biosciences
    Agriculture and Food Systems
    Metadata
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    Document Type
    Journal Article
    Citations
    Ponnampalam, E. N., Jacobs, J. L., Knight, M., Plozza, T. E. & Butler, K. L. (2020). Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat. MEAT SCIENCE, 167, https://doi.org/10.1016/j.meatsci.2020.108156.
    Access Status
    This item is currently not available from this repository
    URI
    http://hdl.handle.net/11343/258541
    DOI
    10.1016/j.meatsci.2020.108156
    Abstract
    We investigated the association of muscle iron concentration, in addition to ultimate pH (pHU), on dark meat formation in sheep of different breeds fed forage-based diets. At 1 h simulated display, redness of meat (a*-value) increased (P < .0001) by about 3 units as the iron concentration increased from 10 to 22 mg/kg of meat, whereas the a*-value decreased by 2 units as pHU increased from 5.5 to 6.2 in fresh meat (P < .0001). After 90 days storage the corresponding responses were about 2 units increase for iron concentration and about 1 unit decrease for pHU, respectively. The results clearly show that increased muscle iron concentration was strongly associated with reduced dark cutting in fresh and stored meat evaluated at 1 h simulated display. We conclude that it may be desirable to measure iron concentration, along with pHU, for evaluation of the potential for carcasses to produce dark cutting meat, and for the meat to turn brown during display.

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