Metmyoglobin reducing activity and colour stability of ovine longissimus muscle

• Published in: Meat science 2001-04, Vol.57 (4), p.427-435
• Main Authors: Bekhit, A.E.D, Geesink, G.H, Morton, J.D, Bickerstaffe, R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; High voltage electrical stimulation; Lamb; Meat and meat product industries; Metmyoglobin reducing system; Rigor temperature; Stress
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(00)00121-2

Characteristics of metmyoglobin reducing activity in ovine longissimus were determined, and its effect on colour and colour stability of muscle was investigated in two experiments. In the first experiment vacuum packed ovine longissimus samples were incubated at 5–35°C during the first 16 h post mortem ( n=8 per treatment). Metmyoglobin reducing activity was negatively affected by incubation temperatures above 30°C, but colour and colour stability were little affected at 24 h post mortem and after 2 weeks of vacuum storage at 2°C. In the second experiment the effects of pre-slaughter stress and electrical stimulation on metmyoglobin reducing activity, colour and colour stability of ovine longissimus ( n=40) with an ultimate pH below 5.8 were investigated. Neither of the treatments had an effect on metmyoglobin reducing activity or colour parameters. The relatively large variation in metmyoglobin activity and colour parameters allowed correlation analysis. Metmyoglobin reducing activity was not correlated to colour or the colour stability parameters. The results of the present study indicate that metmyoglobin reducing activity is not the primary determinant of colour or colour stability of ovine longissimus muscle.