| The importance of chill rate when characterising colour change of lamb meat during retail display. | |
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MedLine Citation:
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PMID: 21985893 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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An experiment was conducted to compare the effect of two chilling rates (Con and Fast) on colour change of lamb meat during simulated retail display. Measurements were made on 3 muscles; LD (m. longisimuss dorsi), SM (m semimembranosus) and ST (m. semitendinous). Meat samples from 32 Merino crossbred lambs were vacuum packed and stored for 5days at 2°C, then cut and overwrapped in polyvinyl chloride film on black polystyrene trays, stored in a display cabinet at 4°C with lights on and measured twice daily for 4days, using a Hunterlab minilab 45/20L D65, aperture 10°. Sarcomere length was shorter, shear force higher and colour change greater in meat from the Fast treatment compared to the Con treatment. Colour differences between treatments were likely due to oxygenation (bloom) as well as oxidation effects. Chill rate is important when characterising colour change during display and should be considered in measurement protocols. |
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Authors:
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R H Jacob; K L Thomson |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-9-22 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Sep |
Date Detail:
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Created Date: 2011-10-11 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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