Understanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat
AuthorPonnampalam, EN; Jacobs, JL; Knight, M; Plozza, TE; Butler, KL
Source TitleMeat Science
PublisherELSEVIER SCI LTD
Agriculture and Food Systems
Document TypeJournal Article
CitationsPonnampalam, 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 StatusThis item is currently not available from this repository
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.
- Click on "Export Reference in RIS Format" and choose "open with... Endnote".
- Click on "Export Reference in RIS Format". Login to Refworks, go to References => Import References