Lipid Oxidation and Colour Stability of Lamb and Yearling Meat (Muscle ) from SheepSupplemented with Camelina-Based Diets after Short-,Medium-, and Long-Term Storage.

This study investigated the impact of feeding pelleted diets containing camelina ( L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat () stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined.

Development of VISNIR predictive regression models for ultimate pH, meat tenderness (shear force) and intramuscular fat content of Australian lamb.

This study investigated the effectiveness of visible-near-infrared (VISNIR) spectroscopy at classifying Australian lamb for: a) ultimate pH (pH 24), b) meat tenderness (i.e. shear force at day 5 of ageing, SF5) and c) intramuscular fat (IMF) content at 24 h post-slaughter using a custom-made handheld probe coupled with the ASD Labspec Pro instrument.

Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.

Eighty-four crossbred wether and ewe lambs were allocated to four finishing diets. The diets were: Lucerne pasture (n=24), Annual ryegrass with sub clover pasture (n=18), Standard commercial feedlot pellets (n=24) and Annual ryegrass based pasture and commercial feedlot pellets (500g/day/head) (n=18). After 8weeks of feeding the lambs were slaughtered and the m.

Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).

The effect of aperture size on the assessment of lamb meat colour values (L*, a*, b* and R630/580)was investigated. Two experiments using 2 HunterLab MiniScan colorimeters (large [25 mm] and small [5 mm] apertures) were conducted: 1) coloured tiles were measured and 2) unaged lamb (n = 65) m. longissimus lumborum (LL) and m.