Characterization of Sarda Sheep Carcasses Used in the Processing of Meat Products

Mazzette, R.; Meloni, Domenico; Santis, E.P.L. De; Santercole, Viviana; Scarano, Christian; Cosseddu, A. M.

doi:10.1007/s11259-005-0075-4

Cited by 4 publications

(4 citation statements)

References 11 publications

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“…The mean values of pH1 (6.76) and pH24 (5.78) showed normal postmortem glycolysis of Beni-Guil sheep meat, and reflected normal (stressless) slaughter conditions in Eastern Moroccan slaughterhouses. These results are comparable to values reported by other authors (Žgur et al, 2003;Mazzette et al, 2005;Sen et al, 2011). Similarly, color is the best indicator for meat quality and freshness (Clinquart et al, 2000;Coibion, 2008).…”

Section: Subjective Carcass Characteristicssupporting

confidence: 90%

Quality characteristics of the carcass of Beni-Guil sheep, a Protected Geographical Indication certified product of Eastern Morocco: Preliminary study

Belhaj

Mansouri

Tikent

et al. 2020

Rev. Elev. Med. Vet. Pays Trop.

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The objective of the study was to evaluate, for the first time, the qualitative, objective and subjective characteristics of the carcass and meat of the Beni-Guil sheep breed, originating in Eastern Morocco. The study was conducted with 105 ewes and ewe lambs with a mean age of 21.5 months (8–36 months), and a mean weight of 32.55 kg. pH measurements were taken one hour and 24 hours after slaughter. The mean values obtained were 6.76 and 5.78, respectively. The mean hot (HCW) and cold (CCW) carcass weights and corresponding yields were 15.82 kg (48.6%) and 15.52 kg (47.7%), respectively. Shrinkage loss was 1.9%. Linear measurements showed that the Beni-Guil had a mean carcass length (K) and width (G) of 63.7 and 17.3 cm, respectively, with a carcass compactness index 1 (G/K) and 2 (CCW/K) of 0.27 and 243.60 g/cm, respectively. Finally, according to the EUROP sheep carcass classification grid, the carcasses examined showed conformations between fairly good (O) and good (R), a bright red color, a firm white fat cover, and a fatness score of 3.42. The results highlighted the characteristics of the Beni-Guil ewe carcass, which are sought by professionals and consumers.

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Section: Subjective Carcass Characteristicssupporting

confidence: 90%

Quality characteristics of the carcass of Beni-Guil sheep, a Protected Geographical Indication certified product of Eastern Morocco: Preliminary study

Belhaj

Mansouri

Tikent

et al. 2020

Rev. Elev. Med. Vet. Pays Trop.

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“…Similar score (R) for the carcass conformation was shown in Hungarian merino x Ile de France ovine crosses [18]. The Halal market carcasses, mainly deriving from the Sarda sheep, showed for the conformation, lower values than the Sarda sheep carcasses studied by Mazzette et al [19], while the fat score was similar.…”

Section: Resultssupporting

confidence: 54%

“…The colour parameters, in particular redness, chroma and hue angle, were higher in the traditional market ewe meat, probably because these animals were younger; myoglobin loses its affinity for oxygen as age increases [20]. The Halal market meat L* and a* values were higher than those of the Sarda sheep meat [19], while b*, C*, and h* values were similar. No differences were found for the shear force in both meat typologies, and this parameter was higher than that of Merino ewes X Domer and Suffolk rams meat [21].…”

Section: Resultsmentioning

confidence: 99%

At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany

et al. 2016

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BackgroundThe aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market.MethodsThirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer’s preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA).ResultsThe Halal market ewes have shown lower dressing percentages (42.91 ± 0.82 vs 46.42 ± 0.69) and lower conformation score (4.5 ± 0.5 vs 7.8 ± 0.4). The Halal market meat showed higher cooking loss in oven (37.83 ± 1.20 vs 32.03 ± 1.15 %), lesser Chroma value (18.63 ± 0.70 vs 21.84 ± 0.67), and lesser Hue angle value (0.26 ± 0.02 vs 0.34 ± 0.02). This product had also lower fat percentage (4.2 ± 0.4 vs 7.09 ± 0.4). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) (43.84 ± 1.05 vs 38.22 ± 1.10), while the Halal market meat had higher percentage in ω3 poliunsatured fatty acids (PUFA) (5.04 ± 0.42 vs 3.60 ± 0.40). The consumer test showed as the ewe meat was appreciate by the consumers.ConclusionsBoth meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

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“…The mean carcass pH after 1 h was 6.7 ± 0.2 (range 5.5-7.5) and 5.7 ± 0.1 (range 5.2-6.3) after 24 h. The pH declined markedly in the first 5 h after slaughter, from 6.4 to 5.9, and more slowly thereafter, reaching a final value of 5.7. The mean temperature of the carcasses was 32.1 ± 1.9°C (range 27.3-36.2°C) after 1 h and 3.8 ± 1.9°C (range 1.1-9.0°C) after 24 h. The cooling curve was regular, with the temperature falling below 7°C in about 8 h and below 4°C in about 12 h. For more detailed information on the characteristics of the Sarda sheep meat, see Mazzette et al [58].…”

Section: Resultsmentioning

confidence: 99%

Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans‐18:1 Isomers

Santercole

Mazzette

Santis

et al. 2007

Lipids

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The total lipids of the longissimus dorsi muscle were analyzed from commercial adult Sarda sheep in Sardina taken from local abattoirs, and in the subsequent year from three local farms in the Sassari region that provided some information on the amount and type of supplements fed to the pasture-fed sheep. The complete lipid analysis of sheep meat included the fatty acids from O-acyl and N-acyl lipids, including the trans- and conjugated linoleic acid (CLA) isomers and the alk-1-enyl ethers from the plasmalogenic lipids. This analysis required the use of a combination of acid- and base-catalyzed methylation procedures, the former to quantitate the O-acyl, N-acyl and alkenyl ethers, and the latter to determine the content of CLA isomers and their metabolites. A combination of gas chromatographic and silver-ion separation techniques was necessary to quantitate all of the meat lipid constituents, which included a prior separation of the trans-octadecenoic acids (18:1) and a separation of fatty acid methyl esters and the dimethylacetals (DMAs) from the acyl and alk-1-enyl ethers, respectively. The alk-1-enyl moieties of the DMAs were analyzed as their stable cyclic acetals. In general, about half of the meat lipids were triacylglycerols, even though excess fat was trimmed from the meat. The higher fat content in the meat appears to be related to the older age of these animals. The variation in the trans-18:1 and CLA isomer profiles of the Sarda sheep obtained from the abattoirs was much greater than in the profiles from the sheep from the three selected farms. Higher levels of 10t-18:1, 7t9c-18:2, 9t11c-18:2 and 10t12c-18:2 were observed in the commercial sheep meat, which reflected the poorer quality diets of these sheep compared to those from the three farms, which consistently showed higher levels of 11t-18:1, 9c11t-18:2 and 11t13c-18:2. In the second study, sheep were provided with supplements during the spring and summer grazing season, which contributed to higher levels of 11t-18:1 and 9c11t-18:2. The farm that provided a small amount of supplements during the spring had the better lipid profile at both time periods. The polyunsaturated fatty acid (PUFA) content was higher in the meat from Sarda sheep from the three farms than in the meat from those sheep obtained from commercial slaughter operations. The plasmalogenic lipid content ranged from 2 to 3% of total lipids, the alk-1-enyl ethers consisted mainly of saturated and monounsaturated moieties, and the trans-18:1 profile was similar to that of the FA. The n-6 (6-8%) and n-3 PUFA (2-3%) contents, the n-6/n-3 ratio (3:1), as well as the saturated fatty acid (SFA) content (42-45%) and the SFA to PUFA ratio (4:1 to 5:1) of the Sarda sheep from the three farms were comparable to sheep meat lipids found in similar commercial operations in Europe. Inclusion of small amounts of supplements for the grazing Sarda sheep resulted in improved quality of sheep meat lipids.

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Characterization of Sarda Sheep Carcasses Used in the Processing of Meat Products

Cited by 4 publications

References 11 publications

Quality characteristics of the carcass of Beni-Guil sheep, a Protected Geographical Indication certified product of Eastern Morocco: Preliminary study

Quality characteristics of the carcass of Beni-Guil sheep, a Protected Geographical Indication certified product of Eastern Morocco: Preliminary study

At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany

Total Lipids of Sarda Sheep Meat that Include the Fatty Acid and Alkenyl Composition and the CLA and Trans‐18:1 Isomers

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