Effect of sex, muscle, and processing temperature on heme iron content in lamb meat
Journal Title: Animal Science Papers and Reports - Year 2016, Vol 34, Issue 3
Abstract
The objectives of this study were to assess the effect of sex and a muscle type on heme iron content in meat of Uhruska lambs, and to determine the effect of different processing temperatures (60, 70, 80, and 90°C) on colour attributes, cooking loss and heme iron concentration. Mutton and lamb, just like beef and veal is abundant in iron while iron deficiency is one of the most common causes of nutritional diseases worldwide. The lamb’s sex did not significantly influence heme iron content in skeletal muscle with average heme iron level of 14.3μg/g. Concentration of heme iron appeared to be significantly (P≤0.01) muscle type-dependent. Lower heme iron content was found in the semitendinosus muscle compared to semimembranosus, biceps femoris, and gluteus medius muscles. Increasing of the processing temperature significantly affected meat colour by increasing lightness (L*), and hue (h°) and reducing redness (a*), yellowness (b*), and saturation (C*). Rising the temperature of treatment from 60 to 90°C significantly increased the cooking loss from 9.1 g/100 g to 36.2 g/100 g and heme iron content from 1.58 mg/100 g to 2.23 mg/100 g. From nutritional point of view, the cooked lamb can be a significant source of heme iron in human diet.
Authors and Affiliations
Mariusz Florek, Andrzej Junkuszew, Monika Greguła-Kania, Wiktor Bojar, Agnieszka Kaliniak, Katarzyna Bracik, Paulina Krupa, Tomasz Gruszecki
Keywords
Related Articles
- EP ID EP177787
- DOI -
- Views 176
- Downloads 0
Modification of fatty acids composition of lambs’ fat by supplementing their diet with isomerised grapeseed oil
The alkaline isomerisation of grapeseed oil changed the position of double bonds in the chains of unsaturated fatty acids (positional) and altered the arrangement of radicals in relation to the double bond axis (geometri...
Association of porcine STIM1 gene with litter size traits
In commercial pig production, litter size has always been one of the most important production traits. Stromal interaction molecule 1 (STIM1) is a transmembrane-spanning Ca2+-binding protein, which is essential for oocyt...
Effect of addition of yeast (Saccharomyces cerevisiae) and herb preparation to feed on selected physiological indicators, growth rate and pelt quality of growing arctic foxes
Yeast (Saccharomyces cerevisiae) and oil-and-water preparations (extracts) of plants are used in feeding farm animals, improving their health and productivity. It was attempted to use a plantorigin preparation (extract)...
Associations of new rSNPs with eggshell thickness in Rhode Island layers
Six fragments were sequenced of the regulatory and coding regions of the expressed sequence ChEST985k21 (accession number CR523443), which had been shown to affect eggshell thickness. Six sites of single nucleotide polym...
The effect of amaranth seed added to the standard diet upon selected meat quality traits in the quail
The study was conducted on 36 female Pharaoh quails (3 groups, 12 birds per group). The experiment covered the 7th to the 20th weeks of birds’ lives. The control group (I) received standard feed formulated for adult quai...