The effects of slaughter age on carcass and meat quality of Fabrianese lambs

Polidori, Paolo; Pucciarelli, Stefania; Cammertoni, Natalina; Polzonetti, Valeria; Vincenzetti, Silvia

doi:10.1016/j.smallrumres.2017.08.012

Cited by 44 publications

(56 citation statements)

References 32 publications

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“…However, those authors noted that the Fe concentration of older female animals was significantly higher than that of younger ones. Our mean Fe concentrations observed in Iberian wild red deer meat were higher than the Fe amounts found in lamb (9.7–17.6 mg kg −1 ) and beef cattle (12–13 mg kg −1 ) meat and similar to those described in foal meat (27–31 mg kg −1 ) …”

Section: Resultssupporting

confidence: 77%

Effect of age on nutritional properties of Iberian wild red deer meat

et al. 2018

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Section: Resultssupporting

confidence: 77%

Effect of age on nutritional properties of Iberian wild red deer meat

et al. 2018

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“…They found LT muscle samples of Merino lambs were most susceptible to discoloration during retail display and least acceptable to consumers. Differences in a* also result from differences in feed (Ponnampalam et al, 2014), slaughter age (Polidori et al, 2017) and pre-slaughter stress (Linares et al, 2007). However, in the present study the lambs were reared together, fed the same diet, and slaughtered at the same age, irrespective of breed.…”

Section: Resultsmentioning

confidence: 69%

Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system

et al. 2019

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Carcass and meat quality traits of male and female lambs are important considerations in planning gender-based production and developing a marketing strategy for the product. Thus, the aim of this study was to determine the effects of sex on carcass and meat quality of Kivircik and Karacabey Merino lambs. Twenty male and 17 female lambs were used. Lambs were weaned at 45 days old and then fed ad libitum with concentrates and roughage until slaughter at 120 days. The study was carried out in two experiments at three-month intervals. Kivircik lambs had greater dressing percentage (47.96% vs 46.49%, P <0.05) and omental-mesenteric fat proportion (1.71% vs 1.10%, P <0.01), while Karacabey Merino lambs had a greater proportion of skin (11.14% vs 9.42%, P =0.001). Breed had no influence on water-holding capacity, shear force, L* and hue values (P >0.05). The meat of Karacabey Merino lambs had greater a*, b* and chroma values after blooming for 24 hours than meat from Kivircik lambs. Male lambs had greater proportions of head (5.39% vs 4.62%, P <0.001), feet (2.65% vs 2.46%, P <0.01) and visceral organs (4.53% vs 4.15%, P <0.05), while females had a greater proportion of visceral fat (1.76% vs 1.05%, P =0.001). Meat from female lambs was darker than meat from male lambs. In conclusion, under intensive conditions, the indigenous Kivircik breed had similar carcass and meat quality characteristics to the Karacabey Merino, a wool and meat breed.

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“…However, few studies have focused on the myosin gelation properties of duck meat in relation to age. The effects of age on the meat tenderness in other breeds of livestock and poultry meat have been studied (D'Alessandro et al, 2019;Jaborek et al, 2018;Polidori et al, 2017), but how the thermal stability of myosin in Beijing duck affects the texture of the gel has not been studied.…”

Section: Articlementioning

confidence: 99%

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

Wei

Pan

Liu

et al. 2020

Food Sci Anim Resour

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The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80℃ (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.

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The effects of slaughter age on carcass and meat quality of Fabrianese lambs

Cited by 44 publications

References 32 publications

Effect of age on nutritional properties of Iberian wild red deer meat

Effect of age on nutritional properties of Iberian wild red deer meat

Carcass and meat quality of Karacabey Merino and Kivircik lambs under an intensive finishing system

The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast

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