Table 6.

Effect of ageing treatments on the oxidative changes in lipid and protein of lamb chops.

	W 1	BD 1	SED 2	p-Ageing
Protein Carbonyl (nmol/mg Protein)	2.20	2.31	0.08	0.151
TBARS 3 (mg MDA 3/kg Meat)	0.38 a	1.30 b	0.13	<0.0001
Fatty Acid Profile (mg/g dry Matter)
10:0	0.18	0.17	0.02	0.631
12:0	0.35	0.33	0.03	0.539
14:0	2.56	2.44	0.22	0.580
14:1	0.09	0.09	0.01	0.490
15:0	0.27	0.25	0.02	0.390
16:0	12.71	12.44	0.72	0.706
16:1	1.00	1.01	0.07	0.879
17:0	1.10	1.07	0.05	0.542
17:1	0.38	0.37	0.02	0.490
18:0	10.89	10.60	0.57	0.606
18:1 (n 3—9, cis & trans)	18.37	18.22	1.06	0.887
18:2 (n—6, cis & trans)	2.00	2.02	0.07	0.715
18:3 (n—6)	0.21	0.21	0.02	0.848
18:3 (n—3)	1.31	1.29	0.05	0.713
20:0	0.19	0.20	0.01	0.272
20:2 (n—6)	0.15	0.16	0.01	0.429
20:6 (n—6)	0.23	0.23	0.01	0.873
20:5 (n—3)	0.69	0.70	0.02	0.801
22:0	0.27	0.27	0.01	0.900
24:0	0.20	0.20	0.01	0.946
22:6 (n—3)	0.36	0.35	0.01	0.725
UFAs 3	24.80	24.65	1.24	0.905
SFAs 3	28.72	27.96	1.47	0.609
MUFAs 3	19.84	19.68	1.14	0.890
n—3	2.36	2.34	0.05	0.756
n—6	2.59	2.62	0.08	0.734
PUFAs 3	4.95	4.96	0.12	0.928
% UFAs	46.40	46.92	0.47	0.266
% SFAs	53.60	53.08	0.47	0.266
% MUFAs	36.87	37.15	0.54	0.609
% n—3	4.56	4.64	0.22	0.721
% n—6	4.96	5.14	0.20	0.390
% PUFAs	9.52	9.77	0.40	0.534

¹ W and BD refer to wet-aged and in-bag dry-aged, respectively; ² SED is the standard error of a difference between means; ³ TBARS, MDA, UFAs, SFAs, MUFAs, PUFAs and n refer to thiobarbituric acid reactive substances, malondiadehyde, unsaturated fatty acids, saturated fatty acids, mono-unsaturated fatty acids, poly-unsaturated fatty acids and omega, respectively; Different superscript letters “a, b” within the same row indicate that results significantly differed from each other (p < 0.05).