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Effects of sex, sire and in-bag dry-ageing on the physicochemical and microbial properties, colour and fatty acids stability of lamb

journal contribution
posted on 2023-07-26, 23:29 authored by Renyu ZhangRenyu Zhang, Prianshu Chawla, Chathurika Samarakoon, Mustafa FaroukMustafa Farouk

Forty legs from twenty lamb of different sexes and sires (colour stable and labile) were aged using in-bag dry- (BD) and wet-ageing (W) for 21 days. BD resulted in significantly lower moisture content, cook loss, colour (L*, a*, b* and chroma) and % polyunsaturated fatty acids (FAs), higher levels of microbial growth and saturated FAs compared to W. Similar NADH content was observed regardless of sex, sire and ageing. Samples from ram and labile sire had significantly higher pH and saturated FAs and reduced monounsaturated FAs composition compared to those from ewe and stable sire. Lamb from labile sire had significantly higher fat melting point than the stable. Thus, the superior stability of stabile sire was observed only in ram and was not impaired by BD. The sex × sire interaction on oxidative stability demonstrated potential to tailor the quality of dry-aged lamb through altering sex and sire of animals.

Funding

SSIF: Meat Futures - profiting from global food trends

History

Rights statement

© 2022 Elsevier Ltd. All rights reserved.

Publication date

2022-09-21

Project number

  • 67372

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Food Chemistry

ISSN

0308-8146

Volume/issue number

403

Page numbers

134356

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