Breed effect on carcase and meat quality of suckling lambs

Sañudo, C.; Campo, M. M.; Sierra, I.; María, G. A.; Olleta, J. L.; Santolaria, P.

doi:10.1016/s0309-1740(97)00030-2

Cited by 132 publications

(117 citation statements)

References 15 publications

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“…colour parameter was also found by Fogarty et al (2000) and Sañ udo et al (1997). Sex only affected the lightness, with males having significantly higher values than the females.…”

Section: Instrumental Measurementsmentioning

confidence: 78%

“…Lamb meat quality is influenced by several factors, such as breed (Fisher et al, 1999;Fogarty, Hopkins, & Vande Ven, 2000;Hoffman et al, 2003;Purchas et al, 2002;Safari et al, 2001;Sañ udo et al, 1997;Santos Silva, Mendes, & Bessa, 2002) slaughter weight (Jeremiah, Tong, & Gibson, 1998;Purchas et al, 2002;Sañu-do, Santolaria, María, Osorio, & Sierra, 1996) and sex (Butler-Hogg, Francombe, & Dransfield, 1984;Dransfield, Nute, Hogg, & Walters, 1990). Nevertheless other factors could influence meat quality such as pre-slaughter stress, carcass cooling rate and ageing regimen.…”

Section: Introductionmentioning

confidence: 99%

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Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

et al. 2005

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Lamb meat quality of two Portuguese products was examined. The influences of slaughter weight, sex and breed on eating quality were evaluated. Data were obtained from 72 lambs of two different breeds with protected designation origin. In accord with the normal slaughter weight in the region three classes were considered: A: 9-14 kg live weight; B: 14-19 kg live weight and C: 19-24 kg live weight. pH of M. longissimus thoracis et lumborum muscle (MTL) was measured 1 h and 24 h after slaughter. Meat colour was estimated in the M. longissimus thoracis et lumborum muscle (MTL) muscle on the 12th rib using the L* a* b* system. Shear force was evaluated 72 h after slaughter. Sensorial analysis was assessed by a trained taste panel of 12 members. The pH values found could be considered within the normal pH range, between 5.5 and 5.9. When the pH measurement was made 24 h after slaughter, the heavy lambs had significant higher value than the light lambs. In relation to colour variables, live weight, sex and breed had no effect on the red index (a*). Lightness (L) decreased with increasing live weight and the light lambs had higher yellow index (b*) than the heavier lambs. Shear force increased with live weight and the Bragançano breed had a greater mean shear force than the Mirandesa (7.8 vs. 6.8 kg/cm 2 ). The heavy carcasses had more flavour intensity than the light ones. Mirandesa lambs had significantly lower values for toughness, stringy and odour intensity than Bragançana lambs.

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“…colour parameter was also found by Fogarty et al (2000) and Sañ udo et al (1997). Sex only affected the lightness, with males having significantly higher values than the females.…”

Section: Instrumental Measurementsmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

et al. 2005

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“…Chios lambs had the lowest omental and mesenteric fat percentage, possibly because of their higher fat deposition in the tail (Sañudo et al, 1997(Sañudo et al, , 1998. Full and empty gastro-intestinal tract percentages, gastrointestinal tract content percentages, empty body weight and testicle percentages of Turkish Merino, Ramlic and Kivircik lambs were similar.…”

Section: Slaughter Traitsmentioning

confidence: 88%

“…The challenge is to preserve natural resources while simultaneously producing enough food to satisfy the demands of a growing human population (Boyazoglu, 2002). In Turkey, as in most Mediterranean countries, lamb meat, sheep milk and products are generally preferred by the public (Sañudo et al, 1997;Gursoy, 2006). Turkey is a candidate country to the EU and this continuum along with people's rising attitude to consume better quality lamb meat are forcing more studies on carcass quality in lambs.…”

Section: Introductionmentioning

confidence: 99%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

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The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

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“…O efeito isolado da recuperação da CC apresentou valores médios de PC de 20,88% para a CC inferior (magras) e de 17,69% para a CC superior (gordas), uma vez que quanto maior o teor de gordura, menor é a PC, conforme descrevem Sañudo et al(1997) A maior PC das carnes maturadas pode ser em parte explicada pela diminuição da capacidade de retenção de água (CRA) das fibras musculares em razão da desestruturação da matriz protéica observada na carne em função da atividade enzimática natural, que é potencializada pelo processo de M (BRESSAN et al, 2001 Sem (6) 3,62 ± 0,37 (0%) A a 2,33 ± 0,18 (36%) B a 2,10 ± 0,12 (42%) B a Magras (12) Com ( Gordas (12) Com (6) 2,47 ± 0,36 (32%) A b 2,00 ± 0,09 (45%) B b 1,50 ± 0,27 (59%) C c…”

Section: Resultsunclassified

Recuperação da condição corporal, estimulação elétrica da carcaça e maturação da carne como fatores de melhoria nas características do lombo de ovelhas santa inês descartadas por idade

Santos¹,

Silva²,

Freitas³

et al. 2013

B. Indústr. Anim.

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RESUMO: Estudou-se o efeito da recuperação da condição corporal (CC), da estimulação elétrica (EE) e da maturação (M) sobre as características da carcaça e da carne de ovelhas Santa Inês, de descarte por idade, abatidas após o desmame das crias ou após período de recuperação da CC. Avaliaram-se as características da carcaça; a força de cisalhamento (FC); a perda por cocção (PC) e os parâmetros de cor (L*, a* e b*) e efetuou-se a avaliação sensorial da maciez do músculo Longissimus. Concluiu-se que a recuperação da CC melhorou as características da carcaça e clareou a cor da carne, todavia não afetou sua maciez. A EE e a M melhoraram a maciez, reduzindo a FC em 44 a 45% na carne maturada por 7 dias e em 51 a 59% na maturada por 14 dias e entre 32 a 33% na não maturada. A EE clareou a carne, enquanto a M a escureceu, acentuando a coloração vermelha amarronzada e acentuou as perdas por cocção, de 15,2% (sem maturação) a 19,6% e 23,1%, respectivamente, para 7 e 14 dias de M. A avaliação sensorial para maciez corroborou os dados da avaliação instrumental, que indicaram a efetividade da EE na melhoria da maciez da carne.Palavras-chave: abate, análise sensorial, cor, maciez, perda por cocção. BODY CONDITION RECOVERY, CARCASS ELECTRICAL STIMULATION AND MEAT AGING AS IMPROVEMENT FACTORS OF LOIN TRAITS IN SANTA INÊS EWES CULLED BY AGEABSTRACT: Effects of body condition (BC) recovery, carcass electrical stimulation (ES) and meat aging time (AT) were studied on the carcass and loin in Santa Ines ewes culled by age and slaughtered immediately after pup weaning or after BC recovery period. Carcass characteristics, shear force (SF), cooking loss (CL), meat color (L*, a*, b*) and sensory characteristics of Longissimus muscle were evaluated. It was concluded that BC recovery improved carcass characteristics and meat color brightness, however did not affect the tenderness. The ES and AT improved tenderness, reducing SF in 44 -45% and in 51 -59%, respectively, for 7 or 14 days of aging and 32 -33% in non aged meat. ES affected the color parameters, clearing the meat. AT darkened and accentuated the brownish red color of meat and increased the cooking losses, from 15.2% (non aged) to 19.6% and 23.1%, respectively, for 7 and 14 days of AT. The sensory evaluation for tenderness corroborated the findings of the instrumental evaluation, which confirmed the effectiveness of ES in improving meat tenderness.

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Breed effect on carcase and meat quality of suckling lambs

Cited by 132 publications

References 15 publications

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Recuperação da condição corporal, estimulação elétrica da carcaça e maturação da carne como fatores de melhoria nas características do lombo de ovelhas santa inês descartadas por idade

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