Bekhit, AAlayan, MMorton, JamesVanhanen, LSedcole, JBickerstaffe, R2015-06-052005Bekhit, 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, 83:2189–22040021-8812019OZ (isidoc)16100075 (pubmed)https://hdl.handle.net/10182/6585Calcium chloride (CaCl<inf>2</inf>), zinc chloride (ZnCl<inf>2</inf>), 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<inf>2</inf>, 0.05 M ZnCl<inf>2</inf>, 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<inf>2</inf>-infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl<inf>2</inf>-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<inf>2</inf> 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.pp.2189-2204PrintenCopyright © 2005 American Society of Animal Science. All rights reserved.calcium chloridecolorinfusionlambmetmyoglobin-reducing activitySarcomeresMuscle, SkeletalAnimalsSheepCalcium ChlorideChloridesIronWaterZinc CompoundsNADNADPMetmyoglobinPigmentationRandom AllocationOxidation-ReductionLipid PeroxidationHydrogen-Ion ConcentrationTime FactorsMeatJournal Article10.2527/2005.8392189x1525-3163ANZSRC::30 Agricultural, veterinary and food sciencesANZSRC::31 Biological sciences