Phenotypic characterisation of colour stability of lamb meat

► We assessed a new lamb meat colour stability phenotypic trait. ► The trait was the time taken for meat colour to change to brown under retail display. ► Inverse predictions were made from oxy/met data using a spline model. ► Breed type, pH at 24 h and Linoleic acid concentration affected this trait. ► The potential for these factors to influence this trait is discussed.