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dc.contributor.authorPonnampalam, EN
dc.contributor.authorJacobs, JL
dc.contributor.authorKnight, M
dc.contributor.authorPlozza, TE
dc.contributor.authorButler, KL
dc.date.accessioned2021-01-04T23:32:08Z
dc.date.available2021-01-04T23:32:08Z
dc.date.issued2020-09-01
dc.identifierpii: S0309-1740(20)30073-5
dc.identifier.citationPonnampalam, 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.
dc.identifier.issn0309-1740
dc.identifier.urihttp://hdl.handle.net/11343/258541
dc.description.abstractWe 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.
dc.languageEnglish
dc.publisherELSEVIER SCI LTD
dc.titleUnderstanding the action of muscle iron concentration on dark cutting: An important aspect affecting consumer confidence of purchasing meat
dc.typeJournal Article
dc.identifier.doi10.1016/j.meatsci.2020.108156
melbourne.affiliation.departmentVeterinary Biosciences
melbourne.affiliation.departmentAgriculture and Food Systems
melbourne.source.titleMeat Science
melbourne.source.volume167
melbourne.elementsid1449855
melbourne.contributor.authorButler, Kym
melbourne.contributor.authorJacobs, Joseph
dc.identifier.eissn1873-4138
melbourne.accessrightsThis item is currently not available from this repository


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