Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat

- Colour stability of lamb meat was compared between fresh and aged meat.
- There was no effect of ageing period or vitamin E level on stability.
- Stability declined with display time.
- Stability increased with increasing temperature at pH 6.0.

A study of factors (ageing period, rigor temperature and vitamin E level) impacting on the colour stability of lamb m. longissimus thoracis et lumborum (LL) during 3 days of simulated retail display was undertaken. The LL were taken from 84 lambs from 3 slaughters. Slices of LL were measured fresh (24 h post-mortem) or after ageing for 5 days in vacuum packaging. The oxy/met ratio (630/580 nm), declined with display time, and increased with increasing temperature at pH 6.0. Redness (a*) values also declined with display time and a reduction in redness values was observed as LL pH at 24 h post-mortem and/or pH at 18 °C increased. There was no effect of ageing period or vitamin E level on the oxy/met ratio or a* values when the vitamin E level averaged 3.76 mg/kg LL. These results suggest that maximising vitamin E levels in lambs and achieving a moderate rate of pH decline will optimise colour stability irrespective of ageing period.