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Article

Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.

Meat science - 1 Feb 2014

Calnan H B, Jacob R H, Pethick D W, Gardner G E

Abstract excerpt

Spectrophotometric measures were used to determine the redness:browness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting...

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PMID: 24080243
DOI: 10.1016/j.meatsci.2013.08.032

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