The short-tailed sheep, native of an area stretching from Russia to Iceland, are generally considered a primitive type. These robust northern sheep seem to have been spread by Norse vikings to several countries in this area from the late eighth century to the middle of the eleventh century AD. They have several common characteristics in addition to the fluke-shaped and tapered short tail, such as a wide range of colour patterns, dual-coated wool and the ability to thrive under harsh environmental conditions, often in isolated marginal areas. While 34 short-tailed breeds of North European origin can still be identified, it is clear that their population sizes have declined in most cases and several of them are now rare and endangered. Although these breeds have mainly been confined to certain localities, some of them have gained considerable distribution due to their genetic merits, such as prolificacy. Of these, the Finnsheep and the Romanov are best known being exported to several countries in the world where their genetic material has been utilized through crossbreeding with local sheep. This has resulted in the production of some new synthetic breeds. Meat is now generally the main product of the North European short-tailed breeds and their crossbreds, whereas wool, skins and milk are normally regarded as byproducts, yet of considerable economic importance in some cases. Such breeds have clearly a role to play in sustainable grassland-based production systems in the future.

The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear force, moisture, protein, fat and total collagen content) was performed on fresh and meat aged for 14 d in the longissimus lumborum (LL) and gluteus medius (GM) muscles. The meat aging determined all physicochemical characteristics except protein and fat content. More changes in pH and meat color parameters were defined in the GM muscle compared to the LL muscle. The increase in the tenderness of meat expressed as a reduction (P<0.05) of shear force values was observed in both muscles aged for 14 d. A lower value (P<0.05) of the shear force, despite the higher content of collagen, was determined in the GM muscle compared to LL. The investigated muscles differed in the degree of lipid peroxidation expressed as thiobarbituric acid-reactive substances (TBARS) in both fresh and aged meat. The TBARS value was lower (P<0.05) in the LL muscle than in GM. In the longissimus lumborum muscle, the significantly lower content of polyunsaturated fatty acids (PUFAs) and PUFA n-6 has been recorded. The oxidation stability was not influenced by the meat aging.

Abstract. Some quality traits of meat from purebred French Alpine kids and Boer crossbreeds aged 50 days were evaluated in the study. Samples of m. quadriceps femoris were taken to determine the chemical composition and physicochemical properties of meat as well as a water-to-protein ratio, energy value, levels of cholesterol and amino acids in protein, and fatty acid concentration in intramuscular fat. It was found that meat from crossbred kids, compared to meat from purebred kids, contained more intramuscular fat, cholesterol and vitamin A, had a higher calorific value, a brighter color, a lower water-holding capacity, a higher level of physiological maturity (measured as the value of a water-to-protein ratio), and got higher scores for tenderness and juiciness. The protein of meat from crossbred kids had a more desirable essential amino acid/non-essential amino acid (EAA/NEAA) ratio, while intramuscular fat contained less OFAs and had more desirable unsaturated fatty acid/ saturated fatty acid (UFA/SFA) and DFA/OFA (UFA+C18:0/SFA-C18:0) ratios. Due to a high protein content (19.44 and 19.74 %), low levels of fat (1.67 and 1.96 %) and cholesterol (48.76 and 56.63 mg/100g), a low energy value (96.36 and 101.47 kcal/100g), a high concentration of essential amino acids, a desirable fatty acid profile and high scores for sensory properties, meat from purebred French Alpine kids and (especially) Boer crossbreds may be recommended as a valuable component of a low-fat diet.

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The quality characteristics of meat from 50-day-old Pomeranian lambs (PP) and crossbreeds by Berrichon du Cher (PB) and Charolaise (PCH) rams were determined in the study. Samples of the quadriceps muscle of the tight (m. quadriceps femoris) were taken to determine the chemical composition, physicochemical and healthful properties of meat, such as energy value, concentrations of cholesterol and collagen and the fatty acid profile in intramuscular fat. A sensory evaluation of lamb and texture measurement were also performed. It was found that both sire breeds had a significant effect on meat quality. Meat from crossbreds contained more dry matter and protein, and was characterized by a more desirable W/P ratio, a lower calorific value, a lower collagen content and better texture parameters. Crossing had no considerable influence on the fatty acid composition in intramuscular fat, but caused changes in the cholesterol content of meat, which decreased in PB lambs and increased in PCH lambs. Taking into account the health benefits and culinary values of lamb, Berrichon du Cher is a preferred sire breed.