Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.

This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done).

The effect of perennial and annual wheat forages, fed with or without lucerne, on the fatty acid profile and oxidative status of lamb meat.

The current study investigated the fatty acid profile and oxidative status of the meat from lambs that were fed a novel perennial wheat or a conventional annual wheat, either as a cereal monoculture or lucerne biculture. Twelve lambs were assigned to each of the four dietary treatments (48 lambs in total) and held within individual pens for the duration of the 28 day feeding study. Lambs were slaughtered and the (LL) and (SM) muscles analysed.

The association between total volatile basic nitrogen (TVB-N) concentration and other biomarkers of quality and spoilage for vacuum packaged beef.

Beef longissimus lumborum muscles (24) were each portioned into 6 steaks, and these were held at ~0.5 °C for up to 14 weeks. Total volatile basic nitrogen (TVB-N) data was compared against other measures of quality and freshness: total viable microbial count (TVC), ultimate pH, drip loss, purge, moisture content, cook loss, shear force, particle size, vitamin E, intramuscular fat content (IMF) and colour parameters.

Effect of modified Soxhlet (Soxtec) and Folch extraction method selection on the total lipid determination of aged beef.

This study compared the modified Soxhlet (Soxtec) and Folch extraction methods for determining the total lipid or intramuscular fat (IMF) content of aged beef samples. Ageing periods tested were 0, 5, 8, 10 and 12 weeks during which samples were held in vacuo and at ~ 1.0 °C.

Point of purchase fatty acid profile, oxidative status and quality of vacuum-packaged grass fed Australian beef held chilled for up to 12 weeks.

We investigated the fatty acid (FA) composition, oxidative biomarkers and quality traits of chilled beef. Specifically, striploin portions were held in vacuo and chilled (~ 1.5 °C) for up to 12 weeks, and analysed dependent on their assigned chilled storage period (0, 2, 5, 8, 10 and 12 weeks).

Differential response to an algae supplement high in DHA mediated by maternal periconceptional diet: intergenerational effects of n-6 fatty acids.

Algae high in docosahexaenoic acid (DHA) may provide a source of long-chain omega-3 polyunsaturated fatty acids (LCn-3PUFA) for inclusion in the diet of lambs to improve the LCn-3PUFA status of meat. The effect of background LCn-3PUFA status on the metabolism of high DHA algae is, however, unknown. The aim of the current study was to determine whether the response to a high in DHA algae supplement fed to lambs for six weeks prior to slaughter was mediated by a maternal periconceptional diet.