Abstract
This study investigated the impact of feeding pelleted diets containing camelina (Camelina sativa L. Crantz) hay (CAHP) or camelina meal (CAMP) as a supplement compared with a control pellet (CONP) diet, without vitamin E fortification. The fatty acid profile, retail colour, and lipid oxidative stability of lamb and yearling meat (m. longissimus lumborum) stored for short-, medium-, or long-periods (2 days (fresh), 45 days and 90 days) under chilled to semi-frozen conditions were determined. The CAMP diet altered key fatty acids (p < 0.05) in a nutritionally beneficial manner for human health compared to the other diets, with increased total omega-3, decreased omega-6 fatty acids and decreased omega-6/omega-3 ratio of muscle. Muscle vitamin E concentration was lower (p < 0.05) for both camelina diets (CAMP and CAHP) when compared with the CONP diet, with the average concentrations less than 1 mg/kg muscle for all three treatments. Animal type and storage length were factors that all affected (p < 0.05) colour and lipid oxidative stability of meat. These results emphasise the importance of vitamin E concentration in meat stored for extended periods under semi-frozen conditions to maintain desirable meat colour during retail display, and to avoid off-flavour development of the cooked meat.
Highlights
IntroductionEmerging economies in Asia and the Middle East have seen a dramatic increase in the amount of Australian sheep meat exported to these markets in recent years
Lamb and yearling meat produced from sheep supplemented with camelina meal, camelina hay or a grain/hay-based diet had a muscle vitamin E concentration between 0.8 and 1.0 mg/kg
When the meat produced was stored for 45 or 90 days under semi-frozen conditions, this low vitamin E concentration resulted in increased lipid oxidation during 72 h retail display and reduced retail colour stability
Summary
Emerging economies in Asia and the Middle East have seen a dramatic increase in the amount of Australian sheep meat exported to these markets in recent years. In. 2018/2019, Australia exported 447,000 tonnes of sheep meat to international markets as either frozen or refrigerated products [1]. For the Australian sheep meat industry to continue to grow exports, and meet consumer and safety regulator expectations, it is worth reviewing current production and processing techniques.
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