Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability

Abstract

The purpose of the current study was to gain a greater understanding of the molecular differences between colour-stable and colour-labile lamb loins by employing metabolomic and proteomic techniques. The effects of extended ageing time (1 or 8 weeks) and packaging type (vacuum or high-oxygen modified atmosphere; VAC or HiOx-MAP) on colour stability of lamb loins were determined. Colour-stable loins contained more (p ≤ 0.05) taurine and glyceraldehyde-3-phosphate dehydrogenase compared to their colour-labile counterparts, whereas colour-labile loins contained more creatinine and heat shock 71 kDa protein. Some metabolites, such as amino acids and inosine monophosphate, were increased with extended ageing, regardless of colour stability. Packaging type during simulated retail display had a large effect on metabolites in colour-labile, but not colour-stable, lamb loins. Together, the results show that colour stability, ageing time and packaging method all impact the molecular properties of lamb loins and can be used to optimise ageing time and packaging type to maximise colour retention.