Carcass Characteristics and Meat Quality of Sheep and Goat

Corazzin, Mirco; Bianco, S.; Bovolenta, S.; Piasentier, Edi

doi:10.1007/978-3-030-05484-7_6

Cited by 28 publications

(43 citation statements)

References 153 publications

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“…The moisture content of the three sheep breeds was in the range reported by Abdullah and Qudsieh (28) for Awassi sheep. Our findings for protein content were in the range reported by Corazzin et al (13) for sheep meat.…”

Section: Meat Chemical Compositionsupporting

confidence: 88%

“…The dressing-out percentage (DP) based on SBW or EBW is one of the primary variables used to evaluate carcass characteristics, and it has considerable economic importance. In small ruminants, the DP based on SBW ranged from 36 to 60%, and it was affected by different factors ( 13 ). In this study, the SBW-based and EBW-based DP were in the range of 47.6–50.8 and 51.75–54.96, respectively.…”

Section: Resultsmentioning

confidence: 99%

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A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

et al. 2021

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Fattening performance, Carcass characteristics, chemical composition, and meat quality were evaluated in three sheep breeds: Awassi, Harri, and Najdi. Forty-five lambs of similar weight and age were raised for 90 days under similar conditions. The Harri and Najdi breeds had higher dressing-out percentages than Awassi sheep. The Awassi and Harri breeds had thicker backfat than the Najdi breed. No significant difference was found in moisture, protein, and intramuscular fat among the breeds. However, the Harri breed had a higher ash content than the Awassi and Najdi breeds. The Najdi breed had higher ultimate pH and lower cooking loss than the Awassi and Harri breeds. Awassi and Harri sheep had a higher myofibril fragmentation index, longer sarcomere length, and lower hardness and chewiness than Najdi sheep. Subjectively, no significant differences were detected between the breeds, except for flavor intensity while the Awassi sheep were rated in between and not significantly different. In conclusion, breed affected carcass characteristics, meat composition, and the quality of sheep. The dressing yield was higher in Harri and Najdi than Awassi sheep. Awassi sheep showed superior meat quality characteristics followed by Harri sheep. However, Najdi sheep had the best cooking loss percentage and flavor intensity score.

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Section: Meat Chemical Compositionsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

et al. 2021

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“…Corazzin et al . () stated that ALA content in goat meat ranges between 1.3% and 1.8% and EPA + DHA between 1.3% and 2.8% of total fatty acids. On the other hand, Wood et al .…”

Section: Resultsmentioning

confidence: 99%

“…Beef meat on average contains 0.45-0.48 of SFA, 0.35-0.45 of MUFA and up to 0.05 of PUFA (Scollan et al, 2014). Similarly, goat meat (depending of feed, breed and muscle type) can contain (in total FA) 37-44% SFA, 30-45% MUFA and higher PUFA content than beef, especially higher contents of a-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Wood et al, 2004;Ivanovic et al, 2016;Corazzin et al, 2019).…”

Section: Fatty Acids Profilementioning

confidence: 99%

“…Literature data indicated that goat meat can have higher contents of ALA and EPA + DHA compared with beef. Corazzin et al (2019) stated that ALA content in goat meat ranges between 1.3% and 1.8% and EPA + DHA between 1.3% and 2.8% of total fatty acids. On the other hand, Wood et al (2004) cited 0.70% of ALA and 0.33% of EPA + DHA contents in total fatty acids in beef.…”

Section: Fatty Acids Profilementioning

confidence: 99%

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Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Stajić

Pisinov

Tomašević

et al. 2019

Int J of Food Sci Tech

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Summary Four different levels (25–100%) of culled goat meat were used in frankfurter formulation (frankfurters G25, G50, G75 and G100) instead of beef (CON). Technological properties, fatty acid profile and sensory properties were examined during the 6‐week cold storage. The formulation had significant impact of fatty acids profile – n‐6/n‐3 ratios progressively decrease from 14.63 in CON to 6.63 in G100. Higher goat meat content led to progressively higher lightness and lower redness in frankfurters. This was also observed by consumers but not negatively perceived. Check‐all‐that‐apply (CATA) analysis shows that more than 80% of consumers marked pleasant colour as present in goat frankfurters and CON. The similar was observed for pleasant appearance, pleasant odour, tasty, soft and juicy. Moreover, atypical taste and odour were mostly not marked as present (73.8% and 62.5%, respectively). The panellists pointed at G50 as the most preferred, while consumers most frequently marked G75.

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Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

Klupšaitė

Buckiūnienė

Bliznikas

et al. 2022

Food Science & Nutrition

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The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10‐heptadecenoic (C17:1), linoleic (C18:2n – 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at −18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.

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Carcass Characteristics and Meat Quality of Sheep and Goat

Cited by 28 publications

References 153 publications

A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

Use of culled goat meat in frankfurter production – effect on sensory quality and technological properties

Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

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