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The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs’ diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25–30 days) were randomly allocated into two groups. The control group (CTR) received a standard diet for 45 days, while in the same period the experimental group (GP+) was fed with a diet containing 10% GP on a dry matter (DM) basis. The meat samples from the two groups showed no significant differences in drip loss, cooking loss, meat color and total lipid amount. However, the experimental feeding strategy influenced the meat fatty acid composition, with an increase in the relative percentages of stearic, vaccenic and rumenic acids. In particular, the increase in rumenic acids is associated with several health benefits attributed to its high bioactive properties. In cooked meat samples stored for 5 days at 4 °C, the dietary GP supplementation induced an increase in nonanal and 1-octen-3-ol and a significant reduction of hexanal, an indicator of oxidation; this improved resistance to oxidation in the GP+ samples and was also confirmed by the thiobarbituric acid reactive species (TBARS) test. In summary, the present study showed that the dietary GP supplementation was effective in improving the fatty acid composition and the oxidative stability of lamb meat. The use and valorization of the GP as a matrix of interest for zootechnical nutrition can, therefore, represent a suitable strategy for improving the qualitative aspects of animal production.

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.

The aim of this experiment was to evaluate the effect of adding different levels of each of olive leaf extract (OLE) and thyme leaf extract (TLE) and their combination in some physicochemical, microbial, and sensory characteristic of lamb patties stored either at 4c° for 12 days or at -18c° for 120 days. Results revealed that there are a steady rise (p<0.01) in oxidative rancidity, microbial count and free fatty acid in control and treated samples with increasing time in both storage periods. Also, a significant (p<0.01) reduction in TBA, microbial count and free fatty acid was observed in samples treated with OLE, TLE and their combination. Moreover, it was found that addition of 1% OLE and 1% OLE +0.05%TLE are more effective against formation of TBA and microbial count, respectively. Sensory characteristics were highest in patties treated with 0.05% TLE and the lowest was noticed in samples treated with 1% OLE. [ABSTRACT FROM AUTHOR]

Context: For extensive production systems, crossbreeding may be a tool that can be used to achieve production of quality wool and meat to suit market specifications. Aims: To evaluate two levels of crossbreeding of Dohne Merino (DM) sires with Corriedale (C) ewes on productive and reproductive traits of the crossbreed progeny in comparison with purebred C progeny. Methods: Two studies using three genotypes – 100% C (100C), 50% DM × 50% C (50DM) and 75% DM × 25% C (75DM) – were carried out. In Study 1, growth, wool production and nematode resistance were evaluated (n = 1652). In wethers, carcass weight, subcutaneous tissue thickness, weight of high value cuts, meat shear force and fresh meat colour were also evaluated. Before first mating, the presence and number of corpus luteum was recorded to evaluate puberty and ovulation rate, respectively, in 380 18-month-old hoggets. In Study 2, fertility, prolificacy and lambing percentages were measured in 382 ewes. Key results: Increasing the percentage of DM was associated with heavier animals (P < 0.01). The heaviest fleece weight, broadest fibre diameter and longest staple length were recorded in 100C, and the lowest in 75DM (P < 0.001). Crossbred animals had heavier carcasses, boneless legs and French racks than 100C (P < 0.001). Subcutaneous tissue thickness GR adjusted for carcass weight was thicker in 100C, intermediate in 50DM and lowest in 75DM (P < 0.001). Meat quality and nematode resistance traits were not affected by crossbreeding. Genotype affected the proportion of hoggets cyclic at first mating (P < 0.05), being greater in 50DM than in C hoggets, although both proportions were similar to 75DM. Fertility was not affected (P > 0.05) by genotype, whereas prolificacy and lambing percentage were greater in the animals of the 50DM vs 100C and 75DM (P < 0.05). Conclusions: Wool quality, animal growth, carcass weight and composition, and onset of puberty were improved by crossbreeding C ewes with DM sires. A reduction in wool production, and minor influences on prolificacy and lambing percentage were detected. Implications: Crossbreeding C ewes with DM sires can benefit wool and meat production in comparison with purebred C production systems. Crossbreeding can accelerate specialisation of sheep production systems towards the production of fine-micron wool and high-quality meat. To test this, we studied the consequences of two levels of crossbreeding Dohne Merino with Corriedale on productive and reproductive traits. Crossbreeding generated positive modifications in wool quality, animal growth, meat production and puberty in comparison with pure Corriedale, accompanied with a decrease in wool production, and minor impacts on prolificacy and lambing percentage, without consequences on meat quality and gastrointestinal nematode resistance. [ABSTRACT FROM AUTHOR]

Gas chromatography (GC) analysis of fatty acid methyl esters (FAME) typically uses long capillary columns (≥ 100 m) which can be expensive and time consuming. The current study determined whether the major FAME of interest for human health in lamb and beef can be quantified using a 30 m compared with 120 m moderately polar capillary (BPX70) column. Lamb and beef samples with a range of intramuscular fat content from either grass- or grain-fed animals were analysed. All major FAME of human health importance, including omega-3 and omega-6 polyunsaturated fatty acids and conjugated linoleic acid (CLA) isomers, could be identified on the 30 m BPX70 column. The correlation (r 2) for fatty acid percentage between columns was > 0.98 for all major n– 3PUFA and > 0.86 for all major CLAs. When animals were fed a grain-based diet, C18:1 n– 7t (vaccenic acid) could not be resolved from C18:1n-8t when analysed on the 30 m column. The FAME profile of lamb and beef, particularly those important for nutritional composition tables, can be determined using a 30 m BPX70 column, thereby saving time and expense compared with longer columns. Particular care should be employed when analysing samples from grain-fed animals due to co-eluting of C18:1 n –8t. • Major fatty acids of human health importance could be identified in beef and lamb on a 30 m GC column. • C18:1 n –7 t could not be resolved from C18:1 n –8 t on the 30 m column when animals were fed grain. • Knowledge of the diet fed to animals may affect the accuracy and efficiency of fatty acid analysis. [ABSTRACT FROM AUTHOR]

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement.

The main purpose of the paper was to present foreign trade in lamb meat concerning exchanges between the countries of the European Union. In a targeted manner, all EU member states were selected for research as of 31/12/2018 (28 countries). The research period concerned the years 2005-2018. The sources of materials were literature and Eurostat data. For analysis and presentation of materials, descriptive, tabular and graphical methods, dynamics indicators based on a constant and variable basis, the Gini concentration coefficient, Lorenz curve concentration analysis and Pearson’s linear correlation coefficient were applied. The export of lamb meat in relation to other EU countries accounted for over 90% of total export of this type of meat. In the case of imports, it was just over 50%. There were countries only selling to other EU countries and those with buyers from outside the EU. The situation was similar in import. The concentration of lamb meat export and import decreased, faster for imports. There were also positive average relationships between foreign trade in lamb meat in relations with other EU countries and basic economic parameters.

Objective The purpose of this study was to evaluate the effect of rapeseed and linseed oil supplementations on performance and meat quality of lambs. Methods The experiment was conducted on 18 growing (100-day-old) lambs of 19.7±1.9 kg live weight, assigned to 3 groups of 6 animals each. Control lambs were fed meadow hay and concentrate alone. Experimental animals additionally received rapeseed or linseed oils at a dose of 50 g/d. The lambs were slaughtered at an average body weight of 35.7±0.5 kg. Results The dressing percentage was higher in lambs fed rapeseed oil. Total saturated fatty acids (SFA) and C15:0, C16:0, C17:0, C21:0, C24:0 were lower in longissimus dorsi muscle (MLD) in lambs fed linseed oil. Supplementation of diet with linseed oil decreased concentrations of total monounsaturated fatty acids and C16:1, C17:1, C18:1 cis-9 in MLD. The concentrations of n-3 polyunsaturated fatty acids (PUFA) and C18:3 n-3, C20:5 n-3 in MLD were higher in lambs fed linseed oil than in other groups. Oils supplementation to diets resulted in increased concentration of C22:6 n-3 in MLD. The inclusion of linseed oil into the diet increased the contents of total PUFA, n-3 PUFA and C18:3 n-3, C20:5 n-3, C22:6 n-3 in semitendinosus muscle in comparison to control. A tendency towards a lower n:6/n:3 ratio in MLD was observed when lambs were supplemented linseed oil. Conclusion The supplementation of linseed oil to diets seems to reduce the concentration of SFA and increase the concentration of n-3 PUFA. The n-6/n-3 ratio is an important nutritional factor, and its value has been favorably decreased below 2, thereby achieving an important target related to human health. Due to these changes carcass fatty acid profile was improved, and so enhanced lamb meat healthy properties.

The objective was to evaluate the effect of increasing the dietary inclusion of spineless cactus (Nopalea cochenillifera Salm Dyck) on the carcass characteristics and meat quality of confined lambs. Thirty-two male Santa Inês lambs with an average age of 140 days and an initial body weight of 20.4 ± 2.60 kg were used in this study. The lambs were housed in individual stalls for 70 days and individually fed a ration with spineless cactus included at 0, 241, 519, or 753 g/kg of dry matter (DM). The lambs were slaughtered, and characteristics of the carcass and meat were recorded and analysed. Inclusion of spineless cactus had a quadratic effect on the bodyweight at slaughter and on the empty bodyweight of the lambs. The inclusion of 500 g/kg of spineless cactus provided the highest predicted cold carcass weight (16.03 kg). There was a quadratic effect of the inclusion of spineless cactus on the weight of meat cuts and leg composition of lambs. The inclusion of spineless cactus did not influence pH, tenderness, and water-retention capacity of the meat. However, the intramuscular fat content increased 1 mg for every 10 g/kg inclusion of spineless cactus in the diet. Quadratic effects were observed of the inclusion of spineless cactus on the weights of the liver, heart, rumen, blood, skin and internal fat of the lambs. Up to 500 g/kg of spineless cactus could be included in the diet of confined lambs. [ABSTRACT FROM AUTHOR]

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The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation.

Fats provided by animal tissues and products are particularly influenced by animal diet. There is currently an increasing consumer demand for information on ruminants' production factors and composition of livestock products. To meet these demands, some analytical measurements were carried outpreviously and in the present experiment in order to study the quality of meat lipids. For this purpose, twenty four lambs were allocated in two groups designated (H) and (C), fed grass from pasture and concentrate respectively during ninety days. After the slaughter process, samples were taken to be analyzed. The main results obtained showed that: The neutral and polar lipids (TG, PL) were higher in meat (H) than meat (C) (p<0.05) respectively. The Cholesterol decreased significantly (p<0.01). The meat from (H) showed +52.88% of polyunsaturated fatty acids (n-3 PUFA) (p<0.001). This difference was correlated significantly with antioxidant factors dominating in herbs such as tocopherol, flavonoids polyphenols andmeat enzymes such as catalase and superoxide dismutase obtained analytically. However, the level of malondialdehyde (MDA) was decreased from T60 to T300(p<0.05). Moreover, the n-6 PUFA were less pronounced by half in (H)compared to (C) showing (p<0.05), as well as monounsaturated fatty acids (MUFA)and saturated fatty acids (SFA) respectively. In conclusion, the n-6/n-3 and LA/ALA ratios were decreased significantly (3.20vs14.31 and 2.79vs12.08) promoting health benefits. Finally, at fattening, this husbandry system proves to be economically sustainable, and able to guarantee specifications for resources diversification as organic food improving the competitiveness with conventional meat. [ABSTRACT FROM AUTHOR]

Copyright of Mesopotamia Journal of Agriculture is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lambs grazing alfalfa or white clover are prone to flavour taint which can be an impediment to consumer acceptance. Here we investigated whether condensed tannin (CT)-rich sainfoin pellet supplementation of lambs grazing alfalfa influences meat sensory quality. Using three groups of 18 male Romane weaned lambs, we compared three feeding regimes: alfalfa grazing (AF), alfalfa grazing + daily supplementation with CT-rich sainfoin pellets (15 g dry matter (DM)/kg live weight, AS) and stall feeding with concentrate and grass hay indoors (SI). We also investigated the potential interest of sainfoin pellet supplementation for controlling digestive parasitism. The sainfoin pellets contained 42 g of CT/kg of DM and they represented on average 36% of the diet in AS lambs. Skatole and indole were detected in most of the AF and AS lambs, whereas in very few SI lambs. Skatole and indole concentrations in perirenal and dorsal fat were lower in the AS lambs than the AF lambs (P < 0.025 to P < 0.001), but the intensity of ‘animal’ odour and ‘animal’ flavour of the chops did not differ between both forage-grazing groups. Longissimus thoracis et lumborum muscle lightness was lower in the AF and AS lambs than the SI lambs (P < 0.001) with the other muscle colour coordinates being unaffected by the treatment and between-treatment group differences in muscle colour coordinates remaining constant throughout the 9-day display period. Subcutaneous fat colour coordinates were not influenced by the treatment. The number of individual anthelmintic drenches necessary to keep nematode faecal egg count below a threshold of 550 eggs/g of faeces was lower in the AS than the AF lambs (0.94 per lamb v. 1.63 per lamb; P < 0.001). Faecal oocyst count was lower in the AS than the AF lambs for the first measurement made 56 days after the beginning of the experiment (P < 0.001) and was not significantly different between both forage-grazing groups thereafter. The use of CT-rich sainfoin pellets to supplement lambs that are concurrently grazing alfalfa reduced fat volatile skatole and indole concentrations and delayed the onset of both helminth and coccidian infections.

Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The research was performed on 136 male lambs, at an average slaughter weight of 32 to 42 kg, of the following Polish native breeds: Uhruska (UHR), Pomeranian (Pomorska, POM), Blackheaded (Czarnogłówka, CZGŁ), Podhale Zackel (Cakiel Podhalański, CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish its basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high, especially in terms of sensory traits. However, high variability of studied traits was observed depending on the breed, e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP. [ABSTRACT FROM AUTHOR]

The aim of the study was to test the possibility of using carcass measurements and joint tissue composition to predict the half-carcass tissue composition of lambs more accurately. With this purpose in mind, 6 different carcass joints (neck, flank, shoulder, ribs, hind limb, and tail) from 42 K'vırcık male lambs were dissected. In addition, various carcass characteristics were recorded. When carcass characteristics and measurements were used alone in the prediction equations, accuracy (between 37%-68%) was similar to the equations that included only joint dissections (36%-75%). However, when joint dissection and various carcass traits were combined, half-carcass tissue composition was predicted more accurately (65%-90%) than in measures using either joint dissection or various carcass traits alone. Flank was the most successful predictive joint for prediction of muscle weight, when combined with some carcass traits, while the equation built with hind limb and various carcass traits was most successful for predicting total fat weight. Carcass traits yielded accuracy that was similar to joint dissection results, especially for muscle and total fat weights. Therefore, for these parameters, carcass traits are preferred as this measure is cost-effective, noninvasive, and practical. However, for greater accuracy, joint dissection and various carcass characteristics and measurements should be combined. [ABSTRACT FROM AUTHOR]

Thirty fat-tailed Mehraban ram lambs were randomly allotted into three vitamin A (VA) dietary treatment groups: either 100 (VA100), 50 (VA50), or 25% (VA25) of the recommended daily vitamin A requirements. Treatment had no effect on feed intake, daily live weight gain, cold carcass weight, and dressing percentage. In M. longissimus lumborum (LL) of VA100 lambs, malondialdehyde level was greater, but ether-extractable intramuscular fat concentration was lower. The proportion of C16:0 and C20:0 fatty acids in total fatty acids of LL was lower in VA100 lambs, compared to VA50 and VA25 lambs. Conversely, greater proportions of C17:0, C17:1, C18:1, and C18:2 fatty acids were recorded in VA100 lambs. Stearoyl-CoA desaturase activity index (the ratios of C16:0 to C16:1 and C18:0 to C18:1) was not influenced by dietary vitamin A level. Future research is needed to determine the optimum level of dietary vitamin A concentration for deposition of greater intramuscular fat in fat-tailed sheep. [ABSTRACT FROM AUTHOR]

This research focused on the development of carrageenan based biodegradable films incorporated with olive leaves extract (OLE). OLE microbial inhibition and its total phenolics (TP) were evaluated. Carrageenan films were produced by casting technique and were characterized by thickness, water vapor permeability (WVP), color, mechanical properties, and infrared spectroscopy. In order to apply as lamb meat packaging, the antimicrobial effect of the films was investigated. Results showed that OLE inhibited E. coli growth and presented excellent TP (41.40 mgGAE/g). Thicknesses of the film with OLE (CAR‐OLE) were approximately 28% higher than film without OLE. Addition of OLE reduced the WVP by approximately 54%. CAR‐OLE was less resistant to breakage and more flexible showing darker color. FTIR showed interaction of carrageenan with OLE. Results revealed that CAR‐OLE promoted 167‐fold reduction in initial count of aerobic mesophiles indicating shelf‐life extension of lamb meat and promising use as antimicrobial food packaging. [ABSTRACT FROM AUTHOR]

The incidence of antibiotic residues in meat is considered a serious hazard to public health. This work was conducted to survey the incidence of antibiotics residues among lambs' meats and mutton in Erbil city. The effect of thermal processing on residues was also addressed. From July to December 2018, a total of 280 samples were collected from butcher shops in Erbil city and analyzed microbiologically in plates pre-inoculated with Bacillus subtilis by direct and extraction methods. The overall incidence of antibiotics residues was 10.4% and 13.2% according to direct and extraction methods respectively. The highest incidence rate was detected in December 22.2%. We found that thermal processing, cooking for 45 minutes leads to the conversion of antibiotic residues into completely inactive residues against the bactericidal bacteria. In conclusion, the presence of antibiotic residue among sheep meats in the city of Erbil is high and their persistence is easily eliminated by cooking [ABSTRACT FROM AUTHOR]

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Copyright of Krmiva is the property of Croatian Society of Agronomists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled lamb meat, is evaluated. Three diets for fattening lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600 mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled lamb patties are kept at 4 °C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower (p < 0.01) peroxide values and thiobarbituric acid reactive substances than the C‐diet, while, in contrast to the E‐diet, it does not inhibit (p > 0.05) the formation of cholesterol oxidation products. The R‐diet increases (p < 0.05) the proportion of polyunsaturated fatty acids and decreases (p < 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the meat shelf‐life. Practical Applications: Cooked‐chilled meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve meat quality. [ABSTRACT FROM AUTHOR]

The experiment investigated the impact of heatwaves (HWs) on the physiology, postmortem muscle metabolism and meat quality of lambs. Seventy-two second-cross lambs (Poll Dorset × (Border Leicester × Merino)) were selected and exposed to either 1, 3 or 5 days of HWs or thermoneutal (TN) (28–38 °C and 40–60% relative humidity, RH; 18–21 °C, 40–55% RH) conditions in climate-controlled chambers. Lambs exposed to 1–5 days of a HW exhibited higher respiration rates (RRs), rectal temperatures (RTs), skin temperatures (STs) and heart rates (HRs) compared to lambs exposed to an equal duration of TN conditions. However, HWs had no significant effects on muscle metabolism (rate and extent of pH decline, muscle glycogen and lactate content) and meat quality (cooking loss and shear force). Similarly, there were limited impacts of 1–5 days of HW on the colour (L*, a*, b* and R630/580) and drip loss of the longissimus thoracis et lumborum (LTL) and semimembranosus (SM) muscles for 4 days’ overwrap retail display. Results suggest that short-duration HWs (1–5 days) had significant negative effects on animal physiology but had no effect on the muscle metabolism and meat quality.

Meat from lambs finished with high-starch diets often contains low concentration of vaccenic (t11-18:1) and rumenic (c9,t11-18:2) acids and high concentration of t10-18:1. We hypothesized that replacing cereals by dehydrated citrus pulp (DCP) and the inclusion of tanniferous feed sources in oil supplemented diets might reduce the accumulation of t10-18:1 and increase the t11-18:1 and c9,t11-18:2 in lamb meat, without affecting the productive performance. In total, 32 lambs were assigned to four diets which combine two factors: basal diet (BD) (cereals v. DCP) and Cistus ladanifer (CL) (0 v. 150 g/kg dry matter). Feed intake, average daily weight gain and carcass traits were not affected by treatments, except for dressing percentage that was reduced with DCP (P=0.046). Both DCP and C. ladanifer reduced tenderness and juiciness of meat, and C. ladanifer also reduced (P0.05) by diets. However, DCP increased the proportions of odd-chain FA (P=0.005) and several minor biohydrogenation (BH) intermediates in meat lipids. C. ladanifer had few effects on meat FA profile. The proportions of t11-18:1 and c9,t11-18:2 were high in all diets (5.4% and 1.5% of total FA, respectively) and were not influenced by the treatments. Basal diet and CL showed some significant interactions concerning FA composition of intramuscular fat. In diets without C. ladanifer, replacement of cereals by DCP increased the 18:0 (P

The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat. Twenty-four samples per meat type were randomly allocated to one of four groups: CON, without any treatment; YAW1 and YAW2, where samples were marinated for 20 h at 4 °C at a pH of 5 or 4.5, respectively; and YAW3, where samples were treated as in the YAW2 group except hesperidin was also added at the level of 2 g/L. As indicated, meat tenderness was improved as a result of YAW marination, apart from the chicken samples. In general, values of pH, redness and yellowness were decreased after immersion in YAW both in raw and cooked samples. However, lightness was increased in the raw meat samples as a result of YAW marination, though this effect was not observed in the cooked meat samples with the exception of chicken meat. Chroma values were higher in controls compared to YAW-treated groups in raw pork and lamb meat, while no significant differences regarding chroma were found among groups in cooked lamb and rabbit meat. Hue angle values were greater in YAW-treated groups compared to controls in raw samples, whereas no significant differences among groups were indicated in cooked meat. Meat oxidation rates were not affected by treatment with YAW and the hesperidin addition, which improved the oxidative stability of lamb and chicken meat. Thus, YAW marination could be recommended as a novel strategy that improves meat tenderness without negative effects on the other quality characteristics.

The effects of the different feeding systems, graze feeding (GSF), time-limited graze feeding (GF), and stall-feeding (SF)) on the fatty acid content, metabolites, and genes expression of the longissimus dorsi (LD) in Tan lambs were investigated in the present study. Thirty-nine 4-month-old male Tan lambs with similar body weight (24.91 ± 1.74 kg) were selected and divided into the three feeding systems (n = 13) randomly. Lambs were slaughtered after 83 days of the feeding trails, and LD muscle samples were collected for further analysis. The results indicated that different feeding systems have no significant effect on short-chain fatty acids in Tan lambs (p > 0.05). However, the total saturated fatty acids (∑SFA) and monounsaturated fatty acids (∑MUFA) in the GSF and GF groups were lower than those in the SF group (p < 0.001). The total polyunsaturated fatty acids (∑PUFA) in the GSF group were higher than those in the GF and SF groups (p < 0.001). Moreover, in the comparison of both GF vs GSF groups and SF vs GSF groups, metabolomic analysis showed that metabolites such as cis-(6,9,12)-linolenic acid, arachidic acid, acetylcarnitine, and L-carnitine with lower concentration were significantly enriched in the biosynthesis of unsaturated fatty acid pathway (p < 0.05), but metabolites such as phosphorylcholine, glycerophosphocholine, cytidine 5’-diphosphocholine, and glycerol-3-phosphate with higher concentrations were enriched in the glycerophospholipid metabolism pathway. KEGG (Kyoto Encyclopedia of Genes and Genomes) analysis of the results indicated that in the comparison of the GSF group with the SF group, differentially expressed genes (DEGs) such as LIPC, ERFE, FABP3, PLA2R1, LDLR, and SLC10A6, were enriched in the steroid biosynthesis and cholesterol metabolism pathways. In addition, differential metabolites and genes showed a significant correlation with the content of ∑SFA, ∑MUFA, and ∑PUFA in lamb meat (p < 0.05). These findings demonstrated that the feeding system was an important factor in regulating fatty acid content by affecting lipid-metabolism-related metabolites and gene expression in muscle, and graze-feeding system provided lamb meat with higher ∑PUFA content than time-limited-grazing and stall-feeding systems.

The aim of this study was to estimate the effect of feeding system on the growth rate and carcass quality of crossbred Improved Jezersko-Solčava x Texel (JSRT) lambs and to evaluate the effect of sex on these traits. The trial was conducted in nature according to the traditional rearing systems. The trial included 44 crossbred lambs, which were born and reared until the slaughter in three different flocks. In the age of 10 days suckled lambs were offered with ad libitum corresponding diets according to the feeding system. All lambs were slaughtered in seven consecutive days by the same procedure. The effect of feeding system significantly affected daily gain from birth to slaughter, EUROP carcass conformation and shoulder width. Likewise, the effect of sex significantly affected daily gain from birth to slaughter and internal fatness of carcasses. According to carcass cuts the feeding system significantly affected only the proportion of neck and leg. Considering meat quality traits, feeding system had a significant effect on the pH 45 and CIE a* values. In this study, we could speculate that more than the feeding system the growth and the carcass traits as well as meat traits were affected by the amount of the supplement. [ABSTRACT FROM AUTHOR]

Lambs grazing alfalfa or white clover are prone to flavour taint which can be an impediment to consumer acceptance. Here we investigated whether condensed tannin (CT)-rich sainfoin pellet supplementation of lambs grazing alfalfa influences meat sensory quality. Using three groups of 18 male Romane weaned lambs, we compared three feeding regimes: alfalfa grazing (AF), alfalfa grazing + daily supplementation with CT-rich sainfoin pellets (15 g dry matter (DM)/kg live weight, AS) and stall feeding with concentrate and grass hay indoors (SI). We also investigated the potential interest of sainfoin pellet supplementation for controlling digestive parasitism. The sainfoin pellets contained 42 g of CT/kg of DM and they represented on average 36% of the diet in AS lambs. Skatole and indole were detected in most of the AF and AS lambs, whereas in very few SI lambs. Skatole and indole concentrations in perirenal and dorsal fat were lower in the AS lambs than the AF lambs (P < 0.025 to P < 0.001), but the intensity of 'animal' odour and 'animal' flavour of the chops did not differ between both forage-grazing groups. Longissimus thoracis et lumborum muscle lightness was lower in the AF and AS lambs than the SI lambs (P < 0.001) with the other muscle colour coordinates being unaffected by the treatment and between-treatment group differences in muscle colour coordinates remaining constant throughout the 9-day display period. Subcutaneous fat colour coordinates were not influenced by the treatment. The number of individual anthelmintic drenches necessary to keep nematode faecal egg count below a threshold of 550 eggs/g of faeces was lower in the AS than the AF lambs (0.94 per lamb v. 1.63 per lamb; P < 0.001). Faecal oocyst count was lower in the AS than the AF lambs for the first measurement made 56 days after the beginning of the experiment (P < 0.001) and was not significantly different between both forage-grazing groups thereafter. The use of CT-rich sainfoin pellets to supplement lambs that are concurrently grazing alfalfa reduced fat volatile skatole and indole concentrations and delayed the onset of both helminth and coccidian infections. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Kirkuk University for Agricultural Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The lead (Pb) and cadmium (Cd) contents in meat (from M. abdominis), liver and kidneys, thermally processed in 2 different types of containers -- metal (German silver) and tin-plated, have been established. Both types of cookware are widely used in food preparation. The authors established higher levels of both elements in all the samples, treated in tin-plated containers. The content of both elements was higher than the Bulgarian maximum permissible levels (MPL). The calculated Clarkes of distribution of both elements were higher in liver cooked in the metal container (for Cd: 0.23 versus 0.13 in the tin-plated container, for Pb: 0.46 versus 0.32, respectively). In meat and kidneys, the Clarkes of distribution were almost equal -- 0.09 versus 0.11 and 0.11 versus 0.13, respectively. The authors recommend avoiding the thermal processing of meat in tin-plated containers. [ABSTRACT FROM AUTHOR]

Abstract Fatty acids and oxidative stability were determined in meat from lambs fed a diet containing 15% dehydrated alfalfa (CON, n = 8) or cardoon meal (CMD, n = 7). Furthermore, the antioxidant activity of a phenolic-rich cardoon meal extract (1.32 GAE mg/ml) was examined in muscle homogenates (0, 0.5, 1, 5% v/w) subjected to iron/ascorbate-induced oxidation. Feeding CMD did not affect lamb performances and carcass traits but reduced (P < 0.05) the vaccenic and rumenic acids and increased stearic acid in muscle. Lipid oxidation was higher in raw meat from the CMD-fed lambs after 7 days of storage (P < 0.05). Feeding CMD did not affect the colour stability of raw meat and the oxidative stability of cooked meat and of muscle homogenates incubated with pro-oxidant catalysts. Adding 5% cardoon extract in muscle homogenates increased (+114.3%; P = 0.03) the total phenolic content and reduced (−77.6%; P < 0.01) lipid oxidation, demonstrating the antioxidant potential of compounds present in cardoon meal. Highlights • Cardoon meal is a rich source of polyphenols with potent antioxidant activity. • Feeding cardoon meal did not improve the fatty acid profile and oxidative stability of lamb meat • Addition of cardoon meal extract increased the total phenolic content in ovine muscle homogenates • Cardoon meal extract reduced lipid oxidation in an ovine muscle model system. [ABSTRACT FROM AUTHOR]

Copyright of Annals of the Polish Association of Agricultural & Agribusiness Economists is the property of Polish Association of Agricultural & Agribusiness Economists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: The purpose of this study was to evaluate the effect of rapeseed and linseed oil supplementations on performance and meat quality of lambs. Methods: The experiment was conducted on 18 growing (100-day-old) lambs of 19.7±1.9 kg live weight, assigned to 3 groups of 6 animals each. Control lambs were fed meadow hay and concentrate alone. Experimental animals additionally received rapeseed or linseed oils at a dose of 50 g/d. The lambs were slaughtered at an average body weight of 35.7±0.5 kg. Results: The dressing percentage was higher in lambs fed rapeseed oil. Total saturated fatty acids (SFA) and C15:0, C16:0, C17:0, C21:0, C24:0 were lower in longissimus dorsi muscle (MLD) in lambs fed linseed oil. Supplementation of diet with linseed oil decreased concentrations of total monounsaturated fatty acids and C16:1, C17:1, C18:1 cis-9 in MLD. The concentrations of n-3 polyunsaturated fatty acids (PUFA) and C18:3 n-3, C20:5 n-3 in MLD were higher in lambs fed linseed oil than in other groups. Oils supplementation to diets resulted in increased concentration of C22:6 n-3 in MLD. The inclusion of linseed oil into the diet increased the contents of total PUFA, n-3 PUFA and C18:3 n-3, C20:5 n-3, C22:6 n-3 in semitendinosus muscle in comparison to control. A tendency towards a lower n:6/n:3 ratio in MLD was observed when lambs were supplemented linseed oil. Conclusion: The supplementation of linseed oil to diets seems to reduce the concentration of SFA and increase the concentration of n-3 PUFA. The n-6/n-3 ratio is an important nutritional factor, and its value has been favorably decreased below 2, thereby achieving an important target related to human health. Due to these changes carcass fatty acid profile was improved, and so enhanced lamb meat healthy properties. [ABSTRACT FROM AUTHOR]

The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) lightness from 43.39 for 10 kg lambs to 38.84 for 25 kg group was observed. LT redness and yellowness indices and chromaticity values increased as weight increased. The percentage of juice expelled increased from 11.52 (10 kg) to 17.15 (15 kg). The percentage of intramuscular fat in biceps femoris (BF) and supraespinatus (SE) muscles increased as weight increased. Warner–Bratzler shear force (WBSF) in raw meat and hardness in cooked meat increased as liveweight increased. However, a decrease in the amount of soluble collagen in quadriceps femoris (QF), biceps femoris (BF) and infraespinatus (IE) muscles was observed as weight increased. Sex effect was only observed for intramuscular fat content in QF and BF muscles (2.4% in males and 2.9 in females) and WBSF in raw meat (26.12 N for males and 21.25 N for females). Weight had a greater effect than sex on Rubia de El Molar meat quality characteristics.

Considering the substitution of soybean meal by locally legumes in Mediterranean saline areas, the present work aimed to determine the effect of Lathyrus sativus L. (grass pea) seeds incorporation on digestibility, growth performances, carcass and meat qualities of lambs grazing natural saline rangeland. Forty-five weaned female Queue Fine de l′Ouest lambs (IBW 21.5 ± 2.17 kg) were randomly divided into three groups (n = 15). Each group received 300 g per animal of one of three concentrates containing 0 (Control), 12% (G12) and 30% (G30) of grass pea seeds. All groups were reared on pasture rich on spontaneous halophytic shrubs and herbs for two months. At the end of the experiment, eight lambs per group were slaughtered. Replacing soybean meal by grass pea seeds with the reduction in amount of maize, barley and alfalfa pellet had no effect on nutrient digestibility and feed intake. Digestible crude protein (DCP)/ metabolizable energy (ME) ratio and average daily gain (ADG) were similar among groups (11.15; 183 g/day, respectively). The incorporation of grass pea did not affect (P > 0.05) cold carcass weight and commercial dressing percentage and averaged 13.17 kg and 44.84%, respectively. Red offal percentage was not modified. Moreover, it was found that grass pea seeds did not have any significant effect on carcass fatness (P > 0.05). The average percentage of high-priced joints was 60.87% and was not affected by grass pea seeds incorporation. All lambs had the same shoulder tissue composition. Meat pH, drip and cooking losses were not influenced by diet treatments, as well as the meat chemical composition. Indeed, lamb meat had the same proportions of protein and intramuscular fat. From these findings, it can be concluded that a supply up to 90 g/head/d of grass pea seeds had no effect on digestibility, growth rate, carcass traits and quality of the resultant meat and reduced the use of imported feed ingredients (soybean meal, maize, alfalfa pellet). These results may present significant opportunities for fattening lambs on saline lands. • Valorizing halophytes and grass pea for lambs is interesting in saline areas. • Grass pea was cultivated in a saline area and used without treatments. • Grass pea seeds inclusion at 90 g/head/d did not affect digestibility and intake. • Grass pea seeds did not adversely affect lambs ADG and carcass traits. • Meat physicochemical properties were not influenced by grass pea. [ABSTRACT FROM AUTHOR]

This study was designed to investigate the impact of dietary lycopene (antioxidant extracted from tomato) supplementation on postmortem antioxidant capacity, drip loss and protein expression profiles of lamb meat during storage. Thirty male Hu lambs were randomly divided into three treatment groups and housed in individual pens and received 0, 200 or 400 mg·kg−1 lycopene in their diet, respectively. All lambs were slaughtered after 3 months of fattening, and the longissimus thoracis (LT) muscle was collected for analyses. The results indicated that drip loss of LT muscle increased with storage days (P < 0.05). After storage for 7 days, significantly lower drip loss of meat was found in fed the lycopene-supplemented diet (P < 0.05). Dietary lycopene supplementation increased the activity of antioxidant enzymes (total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT)) (P < 0.05) and decreased the thiobarbituric acid reactive substance (TBARS) and carbonyl contents (P < 0.05). During the storage period (days 0, 5 and 7), a number of differentially abundant proteins (DAPs), including oxidases, metabolic enzymes, calcium channels and structural proteins, were identified based on iTRAQ data, with roles predominantly in carbon metabolism, oxidative phosphorylation, cardiac muscle contraction and proteasome pathways, and which contribute to decreased drip loss of lamb meat during storage. It can be concluded that dietary lycopene supplementation increased antioxidant capacity after slaughter, and the decreased drip loss during postmortem storage might occur by changing the expression of proteins related to enzyme activity and cellular structure in lamb muscle.

Under the predicted conditions of climate change, the productivity of temperate grasslands may be affected by drought stress, especially in spring and summer. In this scenario, water-deficit-tolerant species such as plantain and chicory are interesting alternatives for use in sheep production systems. In this study, we compared a mixture of plantain and chicory herbage (PCH) with a grass-based permanent sward (GBS) on the weight gain and meat quality of lambs finished on these grasslands. Fifteen weaned lambs (31.3 kg and 4 months of age) were assigned to each treatment for seven weeks in late spring and live weight gain (LWG), carcass and meat quality were evaluated. There was a tendency (p = 0.09) in final weight (40.3 ± 0.8 kg) and live weight gain (173 ± 10 g/d) to be higher in PCH compared to GBS. Carcass weight, dressing percentage and meat quality in terms of pH, color and tenderness did not differ (p > 0.05) and were considered to be of good quality. We concluded that both swards result in comparable lamb performance and good meat quality.

Carrageenan-based active packaging film was prepared by adding olive leaf extract (OLE) as a bioactive agent to the lamb meat packaging. The OLE was characterized in terms of its phenolic compounds (T.ph), antioxidant activity (AA), oleuropein, and minimum inhibitory concentration (MIC) against Escherichia coli. The film’s formulation consisted of carrageenan, glycerol as a plasticizer, water as a solvent, and OLE. The effects of the OLE on the thickness, water vapor permeability (WVP), tensile strength (TS), elongation at break (EB), elastic modulus (EM), color, solubility, and antimicrobial capacity of the carrageenan film were determined. The OLE had the following excellent characteristics: the T.ph value was 115.96 mgGAE∙g−1 (d.b), the AA was 89.52%, the oleuropein value was 11.59 mg∙g−1, and the MIC was 50 mg∙mL−1. The results showed that the addition of OLE increased the thickness, EB, and WVP, and decreased the TS and EM of the film. The solubility was not significantly affected by the OLE. The color difference with the addition of OLE was 64.72%, which had the benefit of being a barrier to oxidative processes related to light. The film with the OLE was shown to have an antimicrobial capacity during the storage of lamb meat, reducing the count of psychrophiles five-fold when compared to the samples packed by the control and commercial films; therefore, this novel film has the potential to increase the shelf life of lamb meat, and as such, is suitable for use as active packaging.

Clean labelling refers to consumers’ desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display to predict meat browning over subsequent retail display was investigated in lamb loin meat. Mixed breed lambs (n = 4404) produced at 5 sites over 5 yr were slaughtered at ∼23kg carcass weight and measured for loin pH at 24 h, myoglobin, iron and zinc concentrations, isocitrate dehydrogenase activity and intramuscular fat. Loin meat was aged for 5 d before being re-sliced and overwrapped for color measurement over a 72 h simulated retail display. Meat redness (R630/R580) was measured after blooming and every 24 h across display using a Hunterlab spectrophotometer. Simple and partial correlation coefficients between initial and subsequent R630/R580 measures over the display were low (≤ 0.4). Accounting for key muscle traits influencing meat color such as pH24, myoglobin, iron or intramuscular fat concentration did not improve these correlations between bloomed meat color and subsequent meat color over retail display. Therefore bloomed meat color at the start of display is not a useful predictor of meat browning after 24 h of retail display. Alternatively, correlations between 24, 48, and 72 h R630/R580 were > 0.8, suggesting that meat color measured from 24 h of display can accurately predict subsequent retail meat browning.