Meat and fat quality of unweaned lambs as affected by slaughter weight and breed

Juárez, M.; Horcada, A.; Aldea, María Jesús Alcalde; Valera, M.; Polvillo, Oliva; Molina, A.

doi:10.1016/j.meatsci.2009.05.017

Cited by 62 publications

(70 citation statements)

References 29 publications

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“…In this study, collagen solubility was not affected by slaughter weight; this could explain why the weight does not affect WBSF. In accordance with data obtained from other breeds (Abdullah & Qudsieh 2009;Juárez et al 2009), IMF content increases parallel to slaughter weight and WHC decreases. Rodríguez et al (2008) observed that as pH decreases the meat expels more water.…”

Section: Journal Of Applied Animal Researchsupporting

confidence: 90%

“…MacDougall (1982) noted that proteolysis produces greater light reflection and therefore more lightness. At 24 h after slaughter, meat of CB (dairy sheep breed) shows higher values in redness (a*) and chroma; this matches with the findings of Juárez et al (2009) who found that meat of dairy sheep breeds have more redness than meat of meat sheep breeds. This could be related to a different metabolism that demands a higher content of myoglobin in milk breeds.…”

Section: Ph Meat and Fat Coloursupporting

confidence: 86%

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Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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In this research the meat quality of the two canary sheep local breeds, Canaria breed (CB) and Canaria Hair breed (CHB), was evaluated, making groups of 10 males and females from each, slaughtered at live weights of 9.78 ± 0.49 kg, 15.8 ± 0.66 kg and 24.9 ± 0.76 kg. The breed affected to meat and fat colour at 24 h after slaughter. Meat of CB showed more redness and more chroma values. Fat of CB showed greater lightness. Related to the physio-chemical analysis of the meat, CB showed higher water-holding capacity, shear force and intramuscular fat content that CHB; however, CHB showed higher protein and ash percentages that CB. In relation to fat quality, CB presented higher MUFA percentage and CHB had higher PUFA percentage. CHB showed the lower atherogenic and thrombogenic indexes. Slaughter weight affected the pH, meat and fat colour and also all physio-chemical parameters, except shear force and collagen content and the fatty acid profile. Males had higher moisture content, soluble collagen and PUFA, while females had higher MUFA. The breed effect on meat quality was shown mainly in lambs slaughtered at 10 kg. Owing to their fatty acid profile, the healthiest meat was from lambs slaughtered at 25 kg. ARTICLE HISTORY

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Section: Journal Of Applied Animal Researchsupporting

confidence: 90%

Section: Ph Meat and Fat Coloursupporting

confidence: 86%

Meat quality of lambs (hair and wool) slaughtered at different live weights

Camacho

Torres

Capote

et al. 2016

Journal of Applied Animal Research

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“…Corroborating this assertion, Juárez et al (2009) reported higher end juiciness with increasing age at slaughter. Russo et al (2003) evaluated the quality of beef carcasses, observing higher water holding capacity (0.33 for light, 0.36 medium and 0.39 for heavy carcasses); however, the increase in slaughter weight The influence of weight and slaughter age on fatty acid composition in sheep meat is quite controversial.…”

Section: Age and Body Weightmentioning

confidence: 66%

“…Juárez et al (2009) observed an increase (p<0.01) in myoglobin (3.09 to 4.01 mg/g), low (p<0.01) luminosity (45.10 to 40.19 L * ) and increased (p<0.01) redness (7.35 to 9.79 a * ) with increasing (p<0.01) slaughter weight of Grazalema Merino sheep breed. In another study, Teixeira et al (2005) identified a reduction (p<0.05) in L * of 40.0 ± 0.55 to 39.0 ± 0.54 when slaughter weight increased from 9-14 to 19-24 Kg.…”

Section: Age and Body Weightmentioning

confidence: 77%

“…Meat color is influenced by the muscle myoglobin content and the electrical state of muscle proteins (Ramos and Gomide, 2007;Khliji et al, 2010). Breed influences the amount of myoglobin present in muscle, as Juárez et al (2009) showed for the Grazalema Merino breed: 3.09 mg/g myoglobin in lactation and 4.01 mg/g myoglobin in the growing phase, while Lebrijana Churra breed showed values of 1.61 mg/g and 2.79 mg/g for the same productive stages, respectively.…”

Section: Breedmentioning

confidence: 99%

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Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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