Quality, nutrient and sensory characteristics of aged meat from lambs supplemented with selenomethionine. (November 2020)

• Record Type: Journal Article
• Authors: Knowles, Scott O.; Grace, Neville D.; Rounce, John R.; Realini, Carolina E.
• Is Part Of: Food research international. Volume 137(2020)
• Publication Date: 2020-11
• Subjects: Selenium -- Muscle -- Colour -- Shear force -- Eating quality -- Nutritional enrichment; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109655
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Supplementation with SeMet enriched meat Se content to nutritionally valuable levels. Treatment did not affect meat quality except for less colour change during display. Trained and consumer panels did not detect treatment effects on meat sensory traits. Shorter ageing improved tenderness while extended ageing decreased colour stability. Abstract: Selenium (Se) as a co-factor of antioxidant enzymes is metabolically essential for animals. Its presence in muscle can improve the oxidative stability of meat and is a desirable nutrient for consumers. A novel approach to Se supplementation for meat-producing livestock was demonstrated in a 95-day study of young lambs. DL-selenomethionine (SeMet) was administered by subcutaneous injection at day 0 (3–4 weeks of age) and again at day 54. A Control group (n = 9) received carrier only, whilst Medium and High groups (n = 10) received graded levels of Se. Physicochemical attributes of meat quality and sensory characteristics were measured at 1, 3, 14 and 42 days of ageing (vacuum packaged at −1.5 °C), followed by instrumental colour measurements after 7 days of simulated retail display. There were no significant interactions between SeMet treatment and ageing. Muscle pH, drip and cooking losses, initial display colour and sensory evaluations by trained and consumer panels were unaffected by treatment. Smaller changes in colour during display were observed for the Medium group compared to Control ( P < 0.05). The shorter range of ageing times improved meat tenderness however extended ageing decreased colour stability. SeMet markedly increased Se concentrations in muscle, blood, kidney and liver ( P < 0.05), resulting in Se enriched meat without appreciable changes in meat quality.