Effects of Tasco-EX on meat quality in feeder lambs

The objective of this study was to determine the effects of Tasco-EX supplementation on shelf-life and sensory characteristics of fresh lamb meat. Lambs (n = 20; 38 +/- 3 kg) were divided into a control group (Control; n = 10) fed a concentrate diet and a treatment group (Tasco; n = 10) fed a similar concentrate diet with 0.1% Tasco-EX on a dry matter basis. No differences (P > 0.05) were found for sensory characteristics or lipid oxidation. Tasco chops had higher (P < 0.05) CIE L* values. A Tasco supplementation x retail display day interaction was noted for rib CIE a* values, rib uniformity, discoloration and browning (P < 0.01). Leg CIE a* values were higher (P < 0.05) for Tasco on d 3 through d 5, and leg discoloration scores were lower on d 5 (P < 0.05). Leg color scores were higher for Control on d 0 through d 2 (P < 0.04).