Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.

Meat science - 1 Sept 2016

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

Abstract excerpt

M. longissimus colour was measured from 8165 lambs at 24h 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, pH24, isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Color
Share to Iron
Share to Isocitrate Dehydrogenase

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Multivariate Analysis

Share to Myoglobin

Share to Red Meat

Share to Sheep, Domestic

Source

Identifiers

PMID: 27129082
DOI: 10.1016/j.meatsci.2016.04.009

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 3 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.PMID 27129082Read ↗

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

Genetic parameters for meat quality traits of Australian lamb meat.Semantic proximity Read ↗

Selection for lean meat yield in lambs reduces indicators of oxidative metabolism in the longissimus muscle.Semantic proximity Read ↗

Phenotypic characterisation of colour stability of lamb meat.Semantic proximity Read ↗

Influence of production system in local and conventional pig breeds on stress indicators at slaughter, muscle and meat traits and pork eating quality.Semantic proximity Read ↗

Determinants of meat quality: tenderness.Semantic proximity Read ↗

Meta-analysis of the effect of the halothane gene on 6 variables of pig meat quality and on carcass leanness.Semantic proximity Read ↗

The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements.Semantic proximity Read ↗

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.Semantic proximity Read ↗

SID tryptophan levels and B6 vitamin supplementation do not change blood parameters, organ weights, carcass traits, and meat quality of barrows (70-100kg).Semantic proximity Read ↗

Effects of season, genotype and rearing system on some meat quality traits for broilers raised in semi-intensive systems.Semantic proximity Read ↗

Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.