Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color

• Published in: Journal of animal science Vol. 83; no. 9; pp. 2189 - 2204
• Main Authors: Bekhit, A. E. D, Ilian, M. A, Morton, J. D, Vanhanan, L, Sedcole, J. R, Bickerstaffe, R
• Format: Journal Article
• Language: English
• Published: Savoy, IL Am Soc Animal Sci 01.09.2005; American Society of Animal Science; Oxford University Press
• Subjects: Animal productions; animal proteins; Animals; antioxidant activity; Biochemistry; Biological and medical sciences; Calcium; calcium chloride; Calcium Chloride - pharmacology; chlorides; Chlorides - pharmacology; cold storage; Color; color stability; fluorescent lighting; frozen storage; Fundamental and applied biological sciences. Psychology; Hydrogen-Ion Concentration - drug effects; Iron - analysis; lamb meat; lipid peroxidation; Lipid Peroxidation - drug effects; Meat; Meat - standards; meat composition; Meat processing; meat quality; Metmyoglobin - analysis; Metmyoglobin - drug effects; Muscle, Skeletal - drug effects; myoglobin; NAD (coenzyme); NAD - analysis; NADP (coenzyme); NADP - analysis; Oxidation-Reduction - drug effects; Pigmentation - drug effects; Random Allocation; reduction; retail food display; sarcomeres; Sarcomeres - drug effects; Sheep; Terrestrial animal productions; Time Factors; vacuum packaging; Vertebrates; water; Water - pharmacology; zinc chloride; Zinc Compounds - pharmacology; Metmyoglobin-Reducing Activity; Farming animal; Color; Inorganic element; Lamb; Zinc; Heavy metal; Calcium chloride; Infusion; Vertebrata; Meat animals; Mammalia; Water activity; Chlorides; Sheep; Artiodactyla; Ungulata
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/2005.8392189x

Calcium chloride (CaCl₂), zinc chloride (ZnCl₂), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating this important quality attribute. Immediately after exsanguination, lamb carcasses (n = 6 per treatment) were infused (10% of BW) with 0.3 M CaCl₂, 0.05 M ZnCl₂, or water via a catheter inserted into the left carotid artery. The right LM was excised at 24-h postmortem and divided into two halves. The caudal portion was cut into 2.5-cm-thick chops and displayed for 6 d under 1,076 lx of white fluorescent lighting at 2°C, whereas the cranial half was vacuum-packaged and stored at 2°C for 3 wk before retail display. Objective color measurements and samples for biochemical analysis were taken at 0, 1, 3, and 6 d of display. In infused carcasses, pH decline was more rapid (P < 0.05) than in untreated controls, and it was greatest for CaCl₂-infused carcasses. Calcium chloride-infused carcasses had lower (P < 0.01) NAD and higher (P < 0.001) NADPH concentrations than water- and ZnCl₂-infused or untreated control carcasses. The negative effects of calcium infusion on fresh lamb color, higher (P < 0.01) metmyoglobin accumulation rate, and lower (P < 0.01) L*, a*, and b* color measurements could be explained by the lower amounts of unbound water (P < 0.01), shorter sarcomere length (P < 0.01), lower NAD concentrations (P < 0.01), and higher lipid peroxidation (P < 0.01). Zinc and water-infusions produced less (P < 0.01) lipid oxidation and improved the color and color stability of fresh lamb (P < 0.001). Rate of lipid oxidation in LM chops was greater (P < 0.01) after 3 wk of vacuum-packaged storage than 24-h postmortem. Metmyoglobin-reducing activities (sarcoplasmic and myofibrillar) were decreased in response to infusion treatments (P < 0.001), and ZnCl₂ infusion resulted in the lowest metmyoglobin-reducing activities (P < 0.001). A significant association between the myofibrillar metmyoglobin-reducing activity and lipid peroxidation was observed, but metmyoglobin-reducing activities were not associated with any improvement in lamb color. Strategies to increase the antioxidant levels in lamb are very important to improve lamb quality, especially during vacuum-packaging storage.