Effect of electrical stimulation and other genetic and environmental factors on colour of lamb meat

The research aimed to assess the effect of electrical stimulation, breed, sex, age at slaughter and rearing system on some colorimetric characteristics measured on the muscles Longissimus dorsi (LD), Gluteobiceps (Gb), Semimembranosus (Sm) and Rectus femoris (RF) of lambs belonging to the genetic types Gentile di Puglia (GP), Ile de France (IF) and the cross-breeds F1, F2 and F3. The IF lambs provided meat with the highest value of hue and lightness and the lowest chroma and redness. The F1 lambs showed the highest values of redness while the F2 crossbreed significantly differed from the F1 for the lowest value of lightness, yellowness and chroma. The F3 crossbreed revealed similar behaviour to the paternal breed for lightness, yellowness and pH. No differences between sexes were observed. The lambs slaughtered at 56 days showed higher a* values, while b* and hue were on average higher in younger lambs (35 days). The lambs reared with maternal milk, in comparison with the artificially reared ones (reconstituted milk), provided meat with higher a*, b* and chroma. The electrical stimulation made it possible to achieve lower lightness and pH and higher b* and chroma values. Among the considered muscles, RF provided the lightest meat; Sm showed the highest values of b*, hue and chroma; LD provided the "darkest" meat and the lowest values of b* and hue; Gb produced lower a* value than muscles LD, RF and Sm.