Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH
Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH
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DOI：
10.1016/j.meatsci.2016.04.009
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发表时间：
2016-09-01
期刊：
影响因子：
7.1
通讯作者：
Gardner, G. E.
中科院分区：
文献类型：
--
作者：
Calnan, H.;Jacob, R. H.;Gardner, G. E.
使用色度计在死后 24 小时对 8165 只羔羊进行了 M. longissimus 颜色的测量。分析了生产因素（生产地点和年份、屠宰组、性别、年龄和品种类型）和肌肉性状（热胴体重量、pH（24）、异柠檬酸脱氢酶（ICDH）活性、肌红蛋白、铁和锌浓度）对肉亮度（L*）、红度（a*）、黄度（b*）、色调和色度的影响。不同屠宰组和生产地点之间的肉色差异比任何肌肉性状范围内的差异更大。在分析的肌肉特性中，pH(24) 的变化对肉 a* 的影响最大（2.5 单位），而肌红蛋白对肉 L* 的影响最大（2.9 单位）。随着羔羊年龄的增加（从 140 天到 400 天），肉的颜色变深 3.1 L* 单位，这是由于肌红蛋白浓度增加所致。这些结果表明，生产因素对羔羊颜色具有显着影响，与已知的影响肌肉特性（例如肌红蛋白浓度和 pH 值）无关。 (C) 2016 Elsevier Ltd. 保留所有权利。
M. longissimus colour was measured from 8165 lambs at 24 h post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH(24), isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH(24) had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH. (C) 2016 Elsevier Ltd. All rights reserved.