Intrinsic factors affecting sheep meat quality: a review

Abstract

SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

Meat Production from Dairy Breed Lambs Due to Slaughter Age and Feeding Plan Based on Wheat Bran

“…Color is the main attribute used to appreciate meat freshness, and consumers tend to prefer a pale or pink color for light lamb meat [5], and accept darker meat from older lambs [3]. In line with this study, other authors [3,7,9] found an increased redness, related to the higher content of myoglobin [1], in meat from older and heavier lambs. The levels of red color of meat from Valle del Belice lambs were within the commonly detected ranges; in this regard, the redness of the 90L meat was slightly higher than that observed in 100-day-old Comisana lambs [43], and comparable to that found in Barbaresca lambs of both 100 [41] and 130 days of age [42], and in 5-month-old Fabrianese lambs [3], whereas the darker meat from 120-day-old Valle del Belice lambs approached the redness values observed in 130-day-old Comisana lambs [40] and also in 60-day-old Bergamasca light lambs [9].…”

“…Several studies have indicated that heavier lamb carcasses show a better conformation [5], and higher dressing percentage [3] and meat: bone ratio [6], thus giving a superior meat yield. However, lamb meat from heavier carcasses is characterized by a higher lipid content [7] due to the increased intramuscular fat deposition, which can have negative effects on meat quality with regard to sensory attributes [8] and health properties related to fatty acid profile [9].…”

Genetics of Omega-3 Long-Chain Polyunsaturated Fatty Acid Metabolism and Meat Eating Quality in Tattykeel Australian White Lambs

“…Meat juiciness is dependent on water and fat contents [236]. de Lima et al [237] reviewed the intrinsic factors affecting sheep meat quality and reported that the level of marbling affects different sensory attributes, especially juiciness. Cloete et al [238] evaluated sheep breeds and reported that the lower proportion of IMF in meat from Merino breed was responsible for lower sensory score for initial juiciness and lasting succulence compared to other sheep breeds.…”

Genetical influence on histological structure and chemical composition of muscular tissue in sheep

“…LISTRAT et al (2016) also reviewed the biochemical and structural characteristics of muscle fibers, intramuscular connective tissue, and the intramuscular fat appear to play independent role, suggested that properties of those various muscle components could independently modulate by the genetics and or environmental factors to achieve production efficiency and improve quality of meat. Other authors reported that typically, the selected breeds for meat production have a greater number of muscle fibers and a smaller amount of intramuscular fat per unit area of muscle (BUNGER et al, 2009;HOPKINS et al, 2011;DE LIMA et al, 2016). MCPHEE et al (2008) found that the amount of intramuscular fat significantly increased as the sheep became older and fatter; however, these differences were quantitatively small.…”