Genetic variation in colour stability traits of lamb cuts under two packaging systems

• Published in: Meat science Vol. 157; p. 107870
• Main Authors: Mortimer, S.I., Jacob, R.H., Kearney, G., Hopkins, D.L., Warner, R.D.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-11-2019
• Subjects: Colour stability; Genetic correlation; Heritability; Packaging; Packaging; Genetic correlation; Colour stability; Heritability
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2019.06.006

Data from samples of longissmus lumborum (LL) and semimembranosus (SM) muscles from 391 lamb carcasses, which had been packaged in overwrap (OW) or high oxygen modified atmosphere packaging (MAPO2) systems and then subjected to simulated retail display, were used to estimate genetic variation for colour stability traits of lamb meat as a step in identifying a trait for genetic evaluation. Traits included the ratio of the reflectance of light at wavelengths of 630 nm and 580 nm (oxy/met) measured at a single time point at the end of the display period (day 3 under OW; day 8 under MAPO2) and the predicted time for oxy/met to reach a benchmark value. Under OW and MAPO2, the measures of meat colour stability of the LL tended to be of moderate heritability (0.09–0.29), but for the SM were of low heritability (0–0.10). Improving retail colour stability of lamb loins through selection of genetically superior animals may be better based on measurement of oxy/met.