Effects of sheep production systems on oxidative storage stability of lean lamb patties

• Published in: Meat science Vol. 65; no. 2; pp. 701 - 706
• Main Authors: Rhee, Ki Soon, Lupton, C.J., Ziprin, Y.A., Rhee, K.C.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.10.2003; Elsevier
• Subjects: Animal productions; Biological and medical sciences; Color; Fatty acids; Food industries; Fundamental and applied biological sciences. Psychology; Lamb patties; Lipid oxidation; Meat and meat product industries; Sheep production systems; Terrestrial animal productions; Vertebrates; Lamb patties; Fatty acids; Sheep production systems; Color; Lipid oxidation; Production system; Farming animal; Stability; Animal feeding; Meat product; Lipids; Lamb; Vertebrata; Meat animals; Mammalia; Quality; Patty acids; Sheep; Oxidation; Lamb meat; Artiodactyla; Ungulata
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(02)00317-0

Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower ( P<0.05) for RF treatment. Patty color (redness) was most stable for RF. Lipid oxidation in raw patties also was lower ( P<0.05) for RF than FL, but oxidation in cooked patties was greater for RF.