AgResearch
Browse
1-s2.0-S0963996920306803-ga1_lrg.jpg (137.96 kB)

Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine

Download (137.96 kB)
journal contribution
posted on 2023-05-03, 17:49 authored by Scott KnowlesScott Knowles, Neville Grace, John RounceJohn Rounce, Carolina Realini
Selenium (Se) as a co-factor of antioxidant enzymes is metabolically essential for animals. Its presence in muscle can improve the oxidative stability of meat and is a desirable nutrient for consumers. A novel approach to Se supplementation for meat-producing livestock was demonstrated in a 95-day study of young lambs. DL-selenomethionine (SeMet) was administered by subcutaneous injection at day 0 (3–4 weeks of age) and again at day 54. A Control group (n = 9) received carrier only, whilst Medium and High groups (n = 10) received graded levels of Se. Physicochemical attributes of meat quality and sensory characteristics were measured at 1, 3, 14 and 42 days of ageing (vacuum packaged at −1.5 °C), followed by instrumental colour measurements after 7 days of simulated retail display. There were no significant interactions between SeMet treatment and ageing. Muscle pH, drip and cooking losses, initial display colour and sensory evaluations by trained and consumer panels were unaffected by treatment. Smaller changes in colour during display were observed for the Medium group compared to Control (P < 0.05). The shorter range of ageing times improved meat tenderness however extended ageing decreased colour stability. SeMet markedly increased Se concentrations in muscle, blood, kidney and liver (P < 0.05), resulting in Se enriched meat without appreciable changes in meat quality.

History

Rights statement

© 2020 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Food Research International

ISSN

0963-9969

Citation

Knowles, S. O., Grace, N. D., Rounce, J. R., & Realini, C. E. (2020). Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine. Food Research International, 137, 109655. doi:10.1016/j.foodres.2020.109655

Report number

FBP 90593

Usage metrics

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC