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dc.contributor.authorBekhit, A.en
dc.contributor.authorAlayan, Mohammadattaen
dc.contributor.authorMorton, James D.en
dc.contributor.authorVanhanen, Leo P.en
dc.contributor.authorSedcole, John R.en
dc.contributor.authorBickerstaffe, Royen
dc.date.accessioned2015-06-05T01:08:52Z
dc.date.issued2005en
dc.identifier.citationBekhit, A.E.D., Ilian, M.A., Morton, J.D., Vanhanen, L., Sedcole, J.R., & Bickerstaffe, R. (2005). Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color. Journal of Animal Science, 83:2189–2204en
dc.identifier.issn0021-8812en
dc.identifier.urihttps://hdl.handle.net/10182/6585
dc.description.abstractCalcium chloride (CaCl ), zinc chloride (ZnCl ), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating this important quality attribute. Immediately after exsanguination, lamb carcasses (n = 6 per treatment) were infused (10% of BW) with 0.3 M CaCl , 0.05 M ZnCl , or water via a catheter inserted into the left carotid artery. The right LM was excised at 24-h postmortem and divided into two halves. The caudal portion was cut into 2.5-cm-thick chops and displayed for 6 d under 1,076 1x of white fluorescent lighting at 2°C, whereas the cranial half was vacuum-packaged and stored at 2°C for 3 wk before retail display. Objective color measurements and samples for biochemical analysis were taken at 0, 1, 3, and 6 d of display. In infused carcasses, pH decline was more rapid (P < 0.05) than in untreated controls, and it was greatest for CaCl -infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl -infused or untreated control carcasses. The negative effects of calcium infusion on fresh lamb color, higher (P < 0.01) metmyoglobin accumulation rate, and lower (P < 0.01) L*, a*, and b* color measurements could be explained by the lower amounts of unbound water (P < 0.01), shorter sarcomere length (P < 0.01), lower NAD concentration (P < 0.01), and higher lipid peroxidation (P < 0.01). Zinc and water-infusions produced less (P < 0.01) lipid oxidation and improved the color and color stability of fresh lamb (P < 0.001). Rate of lipid oxidation in LM chops was greater (P < 0.01) after 3 wk of vacuum-packaged storage than 24-h postmortem. Metmyoglobin-reducing activities (sarcoplasmic and myofibrillar) were decreased in response to infusion treatments (P < 0.001), and ZnCl infusion resulted in the lowest metmyoglobin-reducing activities (P < 0.001). A significant association between the myofibrillar metmyoglobin-reducing activity and lipid peroxidation was observed, but metmyoglobin-reducing activities were not associated with any improvement in lamb color. Strategies to increase the antioxidant levels in lamb are very important to improve lamb quality, especially during vacuum-packaging storage. ©2005 American Society of Animal Science. All rights reserved. 2 2 2 2 2 2 2en
dc.format.extent2189-2204en
dc.language.isoenen
dc.publisherAmerican Society of Animal Scienceen
dc.relationThe original publication is available from - American Society of Animal Scienceen
dc.rightsCopyright © 2005 American Society of Animal Science. All rights reserved.en
dc.subjectcalcium chlorideen
dc.subjectcoloren
dc.subjectinfusionen
dc.subjectlamben
dc.subjectmetmyoglobin-reducing activityen
dc.subjectDairy & Animal Scienceen
dc.subject.meshSarcomeresen
dc.subject.meshMuscle, Skeletalen
dc.subject.meshAnimalsen
dc.subject.meshSheepen
dc.subject.meshChloridesen
dc.subject.meshIronen
dc.subject.meshWateren
dc.subject.meshZinc Compoundsen
dc.subject.meshNADen
dc.subject.meshNADPen
dc.subject.meshMetmyoglobinen
dc.subject.meshPigmentationen
dc.subject.meshRandom Allocationen
dc.subject.meshOxidation-Reductionen
dc.subject.meshLipid Peroxidationen
dc.subject.meshHydrogen-Ion Concentrationen
dc.subject.meshTime Factorsen
dc.subject.meshMeaten
dc.titleEffects of calcium chloride, zinc chloride and water infusion on metmyoglobbin reducing activity and fresh lamb colouren
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Agricultural Sciencesen
lu.contributor.unit/LU/Agriculture and Life Sciences/CELLen
lu.contributor.unit/LU/Agriculture and Life Sciences/FOODen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc06 Biological Sciencesen
dc.subject.anzsrc07 Agricultural and Veterinary Sciencesen
dc.relation.isPartOfJournal of Animal Scienceen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/AGSC
pubs.organisational-group/LU/Agriculture and Life Sciences/CELL
pubs.organisational-group/LU/Agriculture and Life Sciences/FOOD
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume83en
lu.identifier.orcid0000-0001-9645-5568
lu.identifier.orcid0000-0003-3019-6748


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