Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights.

Abstract

A study was made of differences in the quality of meat from Lacha (L) and Rasa Aragonesa (RA) lambs slaughtered at 12, 24, or 36 kg live weight. Lambs from both breeds were weaned at 25 to 57 d, approximately 11.5 to 18.5 kg live weight, and fed concentrate and barley straw until slaughter at 24 and 36 kg live weight. Hot carcass weight, cold carcass weight, conformation, color, firmness, and thickness of backfat and color of rectus abdominis muscle were recorded on the carcass. Final pH (pHu), instrumental color (L*, a*, b*), myoglobin concentration, chemical composition, and water-holding capacity (WHC) of the longissimus muscle, shear force of the biceps femoris muscle, and iodine values and fatty acid composition of the i.m. and s.c. fat depots were determined. The percentage of fat in the longissimus muscle increased with live weight, and values for RA lambs were higher than those for L lambs. The WHC of meat from RA lambs was lower at 24 kg than at 12 or 36 kg slaughter weight. Live weight and breed had no effect on the shear force of the biceps femoris muscle. There was an increase in myoglobin concentration in the longissimus muscle with increased live weight in both breeds. The fatty acid content of s.c. and i.m. fat, which was not affected by breed, declined with the increase in slaughter weight. The polyunsaturated fatty acid content of the s.c. fat depot increased, whereas that of the i.m. fat depot decreased, with the increase in slaughter weight in both breeds. Subcutaneous fat had a higher content of heptadecanoic acid (17:0) than i.m. fat, and this increased with the increase in slaughter weight. In both depots, there was an increase in oleic acid (18:1) at 12 kg in RA lambs and at 24 kg in L lambs. In the s.c. fat depot, there was a progressive increase in linoleic acid (18:2) content with the increase in live weight in both breeds. There was a higher degree of unsaturation in the s.c. fat of RA lambs than in that of L lambs, which was reflected in the iodine value.

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

“…Shear force increased with live weight. The values found were similar to those found by Sañ udo et al (1996); Beriain et al (2000) and Hoffman et al (2003). The lowest values found for the lightest lambs were also found by Schö nfeldt, Naudé, Bok, Van Heerden, and Sowden (1993) for young lambs and kids.…”

“…Live weight had no effect on pH measured 1 h after slaughter, but when the measurement was made 24 h after slaughter the heavy lambs had significantly higher pH values. Sañudo et al (1996) and Beriain et al (2000), working with lambs from Spanish breeds also observed higher pH values on the heavy carcasses but Vergara, Molina, and Gallego (1999) also working with a Spanish breed did not find effects of slaughter weight on 24 h pH. In the present work, no differences were found between breeds for pH measured 24 h after slaughter, but when pH was measured 1 h after slaughter the Mirandesa breed had significantly higher values.…”

“…Lightness (L) decreased with the increasing live weight and the light lambs had a higher yellow index (b*) than the others. This effect of live weight on colour instrumental measurements was also found by Sañ udo et al (1996); ; Beriain et al (2000) and Fogarty et al (2000). The effect of live weight on a* was also reported by Dransfield et al (1990) but according Sañudo et al (1997) the light lambs traditionally consumed in the Mediterranean area have lower yellow index probably due to the milk diet of low-iron content received by the suckling lambs.…”

Colour and pH value of Istrian sheep lambs meat

“…Stoga ne čudi činjenica što se boja janjećega mesa smatra ključnim čimbenikom koji utječe na potrošačev dojam te vrijednost samoga proizvoda (Calnan i sur., 2014.). Vrijednost pH, kao mjera glikolitičkog potencijala, kreće se u rasponu od 6,85 do 6,05 u janjećem trupu 45 minuta nakon klanja (1) ). Međutim, neznatan je broj radova provedenih u Hrvatskoj koji se odnose na pH vrijednost i pokazatelje boje janjećega mesa nakon hlađenja.…”

Sensory evaluation of various lamb meat foods by judging consumers

“…Since the consumer preferences and cuisine traditions are various, the meat flavour is also different according to the slaughter weight (horcaDa et al, 1998;BeriaiN et al, 2000). Lightness decreased with increasing live weight and the light lambs had higher yellow index than the heavier lambs.…”