Manipulating processing conditions to enhance lamb meat colour stability
| Project start date: | 01 November 2012 |
| Project end date: | 12 August 2016 |
| Publication date: | 01 August 2014 |
| Project status: | Completed |
| Livestock species: | Lamb |
| Relevant regions: | National |
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Summary
An experiment was conducted using 280 lambs from 3 kills of the Katanning Resource Flock. Preliminary analyses suggest that bloom depth (mm) was correlated with retail colour stability (redness at the end of the display period). However, this relationship accounted for less than 30% of the variance.
Terminal crossbred lambs had deeper bloom depth and increased colour stability compared to merino lambs; suggesting that meat from merino lambs had a higher oxygen consumption rate compared to meat from terminal crossbred lambs and this may have contributed to lower colour stability.
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| Project manager: | Philip Franks |
| Primary researcher: | Department of Primary Ind Regional |
