Small ruminant production systems and factors affecting lamb meat quality

Udo, Chioma; Sanchez, A.; Alfonso, M.J.

doi:10.1016/s0309-1740(98)90037-7

Cited by 75 publications

(53 citation statements)

References 104 publications

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“…The main factor determining the quality of meat is its pH, which is related to biochemical processes during the transformation of muscle to meat. Consequently, changes in the pH during the postmortem period influence the organoleptic characteristics of the meat (Sañudo et al 1998). Final pH results in a difference in water-holding capacity, assessed by drip loss or cooking loss.…”

Section: Resultsmentioning

confidence: 99%

Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs

Şen

Şirin

Ulutaş

et al. 2010

Trop Anim Health Prod

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In order to verify the fattening performance, slaughter and carcass characteristics and to investigate the changes in some meat quality traits of Karayaka lambs weaned at 3 months of age, 39 lambs (23 males and 16 females) were used as experimental animals. The lambs were fed a concentrate mixture and alfalfa hay (120 and 168 g crude protein and 2,700 and 1,951 ME/kg, respectively) for a period of 60 days of fattening period. Male lambs were superior (p < 0.05) to female lambs in terms of daily weight gain (270.4 vs. 205.4 g; SEM = 9.46), hot and cold carcass weights (16.7 and 16.0 vs. 14.1 and 13.4 kg, respectively; SEM = 0.35), intra-muscular fat ratios (1.9% vs. 2.5%; SEM = 0.12) and dripping loss of semitendinosus muscle 3 days postmortem (8.1% vs. 10.2%; SEM = 0.36). The relative weights of some organs, the meat quality traits (pH, cooking loss, shear force, CIELab colour characteristics) and proximate analyses (dry matter, protein and ash) of longissimus dorsi and semitendinosus muscle samples from lambs were not affected by sex (p > 0.05). Dripping loss, pH and colour characteristics were affected by storage time (p < 0.05). These results provide a basic understanding of performance and meat quality of Karayaka sheep which may have potentials in improving sheep production using an indigenous sheep breed in Turkey.

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Section: Resultsmentioning

confidence: 99%

Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs

Şen

Şirin

Ulutaş

et al. 2010

Trop Anim Health Prod

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show abstract

“…Lamb meat is widely consumed in Mediterranean countries, Spain being one of the most important producers and consumers of this type of meat (Sañudo, Sanchez, & Alfonso, 1998). The seasonal supply of lambs is a fact in the ovine market (Chemineau et al, 1995), with a high supply during spring and a high demand at Christmas time, which results in fluctuations in its price (Hansen et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

et al. 2011

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“…Some authors have also pointed out the existence of a relationship between the pre-slaughter handling of animals and meat quality (Sañudo et al, 1998). Animals are at great risk of fear during the procedures that take them to new situations, such as pre-slaughter handling, which implies an important additional stress (Duncan, 2004).…”

Section: Introductionmentioning

confidence: 99%

Cortisol and catecholamine levels in lambs: Effects of slaughter weight and type of stunning

Linares¹,

Bórnez²,

Vergara³

2008

Livestock Science

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Small ruminant production systems and factors affecting lamb meat quality

Cited by 75 publications

References 104 publications

Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs

Fattening performance, slaughter, carcass and meat quality traits of Karayaka lambs

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

Cortisol and catecholamine levels in lambs: Effects of slaughter weight and type of stunning

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