Oxidative Stability of Meat from Lambs Finished on Different Concentrate Diets

R.S. Gravador; V. Gkarane; J.E. Mulligan; P. Allen; N.P. Brunton; N.A. Claffey; A.G. Fahey; A.P. Moloney; M.G. Diskin; F.J. Monahan

Oxidative Stability of Meat from Lambs Finished on Different Concentrate Diets

In: 63rd International Congress of Meat Science and Technology

Authors:

R.S. Gravador

R.S. Gravador ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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V. Gkarane

V. Gkarane ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
²Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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J.E. Mulligan

J.E. Mulligan ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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P. Allen

P. Allen ²Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland

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N.P. Brunton

N.P. Brunton ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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N.A. Claffey

N.A. Claffey ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
³Animal & Grassland Research and Innovation Centre, Teagasc, Athenry, Co. Galway, Ireland

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A.G. Fahey

A.G. Fahey ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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A.P. Moloney

A.P. Moloney ⁴Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Co. Meath, Ireland; frank.monahan@ucd.ie

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M.G. Diskin

M.G. Diskin ³Animal & Grassland Research and Innovation Centre, Teagasc, Athenry, Co. Galway, Ireland

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F.J. Monahan

F.J. Monahan ¹School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland

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Type:: Chapter

Pages:: 192–193

DOI:: https://doi.org/10.3920/9789086868605_076

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The effects of finishing diets with different fatty acid compositions on the storage stability of lamb meat were investigated. Twenty-four male lambs were allocated to one of four concentrate rations for 54 days pre-slaughter: a barley/ maize-based concentrate, a Megalac (saturated fat) containing concentrate, a protected linseed containing concentrate, or a citrus pulp and maize distiller grains-based concentrate. Minced M. semimembranosus was stored under 80% O²:20% CO² at 4 °C with lighting, for up to 14 days. The colour deteriorated and lipid oxidation increased significantly over time (P<0.001) while diet did not have any significant effect on colour stability or lipid oxidation.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Oxidative Stability of Meat from Lambs Finished on Different Concentrate Diets

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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