The aim of this study was to determine influence of sex on slaughter traits, carcass measures and pH value and muscle tissue colour as important indicators of lamb meat quality. For that purpose a total of 52 Merinolandschaf lambs (24 male and 28 female) at average age of about 100 days were slaughtered. The average lambs live weight at slaughter was 37.09 kg, considering that male lambs had statistically significant (P<0.05) higher live weight at slaughter than female (38.95 kg : 35.64 kg). Determined average carcass weight of 19.16 kg was almost equal in both sexes. Statistically significantly higher dressing percentage (P<0.001) was determined in female (53.57%) than in male (49.46%) lambs. The basic features of the investigated female and male Merinolandschaf lambs are: expressed measures of length, depth and width compared to most lambs of Croatian indigenous breeds. The uniformity of male and female lamb carcases was determined based on the investigated meat quality indicators (pH value and colour). Statistically significant differences were determined only for L* and a* value of colour parameter (M. semitendinosus) whose values were significantly higher in male lambs (P<0.001; P<0.01).
Authors examined the effects of SUPRO 595 and GRINSTED™ Carrageenan CC 250 addition on selected sensory properties of smoked pork loin. Sensory evaluation of products included an estimate of cut appearance, texture odor, taste and color. Using photoelectric tristimulus colorimeter (the MOM Color - D) determination of color characteristics in pork loin samples was carried out. The values for psychometric lightness (L*), psychometric hue redness (a*) and psychometric chrome - yellowness (b*) were expressed based on the CIELAB system. Tenderness and firmness of samples were instrumentally measured on an "INSTRON" - 4301, under the given working conditions. The variants of smoked pork loins with soy isolate were better evaluated compared to the variants with carrageenan. The results of instrumental determination of color characteristics of the products showed that between the variants with soy isolate and the variants with carrageen there existed insignificant deviation in the values of psychometric lightness (L*), in the presence of redness (a*) and in the presence of yellowness (a*). Instrumentally measured tenderness and firmness showed that the samples with carrageen were characterized by somewhat greater tenderness and firmness compared to the samples with soy isolate
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