Colour focus aims to keep customers buying NZ lamb
September 7th, 2009
AgResearch scientists are examining ways to maintain the desired shade of red in meat without compromising tenderness as consumers choose red meat primarily on colour. To achieve this, the Meat Science and Food safety teams are delving into the various practices and mechanisms which affect meat colour starting in the paddock and moving to the production chain then the retail outlet.
Chilled NZ meat spends several weeks in transit to markets. Although vacuum packing and refrigerated transport limits microbiological spoilage, the meat does have time to age and tender. This means NZ’s export lamb already has a competitive edge in tenderness. AgResearch’s challenge is to ensure the meat’s colour display life rivals competitor’s products generally aged for a much shorter period.
Research has shown genetics, diet, nutritional status and stress levels of animals can all affect the final pH and oxidative status of meat causing variations in meat colour and colour stability. Processing variables which can be influenced such as the rate of chilling, the rate of pH decline and packaging are also factors in determining meat colour stability. Research has also discovered the maintenance of the cool chain is crucial to retaining meat colour, reducing spoilage and making sure it keeps a consistent shelf life.
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