However, the meat contents of phosphorus and calcium were both significantly changed by breed and sex. Oleic, palmitc, and stearic were the fatty acids found in larger amounts in the intramuscular fat of lamb meat in this study.There was a significant effect of sex on the profile of unsaturated fatty acids within the SI breed. The fatty acid profile of meat from SI-D sheep showed greater nutritional value because of the highest content of PUFA and PUFA/SFA ratio and the lowest w6:w3 ratio.

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The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.

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