Effect of sire breed on physico-chemical and sensory characteristics of lamb meat

被引：19

作者：

Jandasek, J. ^{[1
]}

Milerski, M. ^{[2
]}

Lichovnikova, M. ^{[3
]}

机构：

[1] Univ Vet & Pharmaceut Sci Brno, Fac Vet Hyg & Ecol, Dept Vegetable Foodstuff, Brno 61242, Czech Republic

[2] Inst Anim Sci, Prague 10400, Czech Republic

[3] Mendel Univ Brno, Fac Agron, Dept Anim Breeding, Brno 61300, Czech Republic

来源：

MEAT SCIENCE | 2014年 / 96卷 / 01期

关键词：

Sheep; Intramuscular fat; pH; Electrical conductivity; Sensory properties; INTRAMUSCULAR FAT-CONTENT; EATING QUALITY; SLAUGHTER WEIGHT; SHEEP MEAT; PHYSICAL-CHARACTERISTICS; LIVE WEIGHT; ANIMAL AGE; CARCASS; SEX; PH;

D O I：

10.1016/j.meatsci.2013.06.011

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Physico-chemical and sensory characteristics of lamb meat were evaluated in crossbred ram lambs from Merino ewes and Oxford Down, Texel, Charollais, Suffolk and Merinolandschaf sires. The lambs were slaughtered at average age 119.2 days, live weight 34.6 kg and carcass weight 16.3 kg. Samples of M. longissimus lumborum et thoracis were used for measurements of pH values, electrical conductivity (EC), drip loss, contents of dry matter (DM), protein, intramuscular fat (IMF), ash, and hydroxyproline and for sensory analysis. The breed of sire significantly affected pH 24 and 48 h postmortem, EC 24 h postmortem, protein content and juiciness (P < 0.05). Significant negative correlations between pH(48) and DM (-0255) and pH(48) and IMF (-0258) were found (P < 0.05). A significant positive correlation between EC48 and drip loss (0366) was observed (P < 0.05). Progeny of Charollais sires had meat of better quality than the others; the highest content of protein and IMF, the lowest drip loss and the best juiciness and texture. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：88 / 93

页数：6

共 35 条

[1] Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs [J].

Abdullah, Abdullah Y. ;

Qudsieh, Rasha I. .

MEAT SCIENCE, 2009, 82 (03) :309-316

[2]

[Anonymous], 1989, SAS/STAT user's guideversion 6

[3]

[Anonymous], 1988, 8589 CSN ISO CZECH A

[4] EFFECTS OF CRUDE PROTEIN-CONTENT, PROTEIN DEGRADABILITY AND ENERGY CONCENTRATION OF THE DIET ON GROWTH AND CARCASS CHARACTERISTICS OF MARKET LAMBS FED HIGH CONCENTRATE DIETS [J].

BEAUCHEMIN, KA ;

MCCLELLAND, LA ;

JONES, SDM ;

KOZUB, GC .

CANADIAN JOURNAL OF ANIMAL SCIENCE, 1995, 75 (03) :387-395

[5] Postmortem changes in muscle electrical properties of bovine M-longissimus dorsi and their relationship to meat quality attributes and pH fall [J].

Byrne, CE ;

Troy, DJ ;

Buckely, DJ .

MEAT SCIENCE, 2000, 54 (01) :23-34

[6] Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents [J].

Costa, Roberto Germano ;

Batista, Ana Sancha Malveira ;

Madrugac, Marta Suely ;

Gonzaga Neto, Severino ;

Ramos do Egypto Queiroga, Rita de Cassia ;

de Araujo Filho, Jose Teodorico ;

Villarroel, Arturo Selaive .

SMALL RUMINANT RESEARCH, 2009, 81 (01) :29-34

[7] THE EFFECT OF GROWTH-RATE AND ULTIMATE PH ON MEAT QUALITY OF LAMBS [J].

DEVINE, CE ;

GRAAFHUIS, AE ;

MUIR, PD ;

CHRYSTALL, BB .

MEAT SCIENCE, 1993, 35 (01) :63-77

[8] Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights [J].

Díaz, MT ;

Velasco, S ;

Pérez, C ;

Lauzurica, S ;

Huidobro, F ;

Cañeque, V .

MEAT SCIENCE, 2003, 65 (04) :1247-1255

[9] Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality [J].

Díaz, MT ;

Velasco, S ;

Cañeque, V ;

Lauzurica, S ;

de Huidobro, FR ;

Pérez, C ;

González, J ;

Manzanares, C .

SMALL RUMINANT RESEARCH, 2002, 43 (03) :257-268

[10] Drip loss in pork: influencing factors and relation to further meat quality traits [J].

Fischer, K. .

JOURNAL OF ANIMAL BREEDING AND GENETICS, 2007, 124 :12-18

← 1 2 3 4 →