Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights

Abstract

The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France × 1/2 Santa Inês (ILE × SI) and 8 1/2 Texel × 1/2 Santa Inês (TE × SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3 × 4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable.

Performance and carcass traits of Santa Inês lambs finished with different sources of forage

“…Final live weight influenced skin thickness total area and the height measured by ultrasound (P<0.05). Landim et al (2011), in a study with male and female crossbred Santa Inês at different slaughter weights, found values for fat thickness for females slaughtered at 30 kg close to those found in this study. Cardoso (2008), working with different breed groups and slaughter weights, obtained FI between 3.61 and 3.42 for female Santa Ines animals.…”

“…Cardoso (2008), working with different breed groups and slaughter weights, obtained FI between 3.61 and 3.42 for female Santa Ines animals. Landim et al (2007) found 2.77; Bueno et al (2001), 1.82;and Furusho-Garcia et al (2003) found average of 2.4 for FI, i.e., all values were lower than this study.…”

“…Cardoso (2008), in a study with Santa Inês and crossbred females found averages of 2.65 kg for leg, 0.66 kg for back, 1.46 kg for the shoulder, 2.45 kg for rib and 0.85 kg to 0.56 kg for neck and belly. Landim et al (2007) found values of 1.74, 0.30, 1.02 and 1.43 kg for the cuts ham, loin, shoulder and rib, respectively, in Santa Ines sheep slaughtered at 30 kg. Oliveira et al (2002) showed averages for shoulder, loin and leg of 1.67, 0.91 and 3.08 kg, respectively, in Santa Ines lambs fed pig manure.…”

“…Cardoso (2008), working with Santa Inês and crossbred sheep, found that females (48.25%) had higher hot carcass yields than males (45.87%). Landim et al (2007), in a study with crossbred animals, obtained maximum values of 39.60% to 38.40% for HCKO and cold carcass kill-out.…”

“…reported that rib eye area is of interest, since it has high positive correlation with the amount of muscle in the carcass. Rouse et al (2000) and Landim et al (2007) found medium to high correlations between measurements estimated by ultrasound in vivo and those obtained later on the carcass. However, Ribeiro et al (1999) reported lower correlations between these measures and Leão (2004) found low and negative correlations.…”