Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-12-03T20:24:12.581Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the haem pigment concentration of lamb as influenced by age and sex

Published online by Cambridge University Press:  02 September 2010

D. A. Ledward  and
W. R. Shorthose
D. A. Ledward
Affiliation:
C.S.I.R.O. Division of Food Preservation, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland, 4170 Australia
W. R. Shorthose
Affiliation:
C.S.I.R.O. Division of Food Preservation, Meat Research Laboratory, P.O. Box 12, Cannon Hill, Queensland, 4170 Australia
Get access

Summary

Myoglobin and haemoglobin concentrations were determined in the m. longissimus dorsi of 133 Dorset Horn × Corriedale lambs, varying in age from 98 to 310 days, and killed at a live weight of 32 kg. Analysis of the data showed that age, over the period studied, was not a critical factor in determining the myoglobin concentration within the muscle. The average pigment level in the muscle of ewes was some 20% greater than in ‘cryptorchids’ and approximately 10% greater than in wethers. Haemoglobin was found to represent about 40% of the total haem pigment.

Type
Research Article
Information
Animal Production , Volume 13 , Issue 1 , February 1971 , pp. 193 - 195
Copyright
Copyright © British Society of Animal Science 1971

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Forrest, J. C., Merkel, R. A. and Mackintosh, D. L. 1964. Influence of preslaughter treatment upon certain physical and chemical characteristics of ovine muscle. J. Anim. Sci. 23: 551–554.CrossRefGoogle Scholar
Götze, U. 1969. [Determination of myoglobin and haemoglobin in meat extract of slaughter animals.] Fleischwirtschaft 49: 901–906.Google Scholar
Hornsey, H. C. 1956. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. J. Sci. Fd Agr. 7: 534–540.CrossRefGoogle Scholar
Lawrie, R. A. 1950. Some observations on factors affecting myoglobin concentrations in muscle. J. agric. Sci., Camb. 40: 356–366.CrossRefGoogle Scholar
Lawrie, R. A. 1966. Meat Science. Pergamon Press, Oxford.Google Scholar