Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

Martı́nez-Cerezo, S.; Sañudo, C.; Doblado, Begoña Panea; Medel, Ismael López; Delfa, R.; Sierra, I.; Beltrán, José; Cepero, R.; Olleta, J. L.

doi:10.1016/j.meatsci.2004.08.002

Cited by 137 publications

(122 citation statements)

References 32 publications

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“…Therefore, we can conclude that there exists an important effect of the slaughter weight on meat tenderness in ovine species, as reported by Martinez-Cerezo et al (2005). Contrarily, other studies on pork (Roc¸a et al, 2001) did not find significant differences in WBSF values for either treatment (electrical v. gas).…”

Section: Gas)supporting

confidence: 77%

“…On the other hand, significantly higher shear force values (less tenderness) were observed in MA-A at 14 and 21 days post packing in ESL (38.31 and 29.8 N/cm 2 ; P , 0.001 for both) and only at 21 days post packing in GSL (36.75 N/cm 2 ; P , 0.001). Ageing affected meat tenderness in all treatments, decreasing shear force value with the storage time (Vergara and Gallego, 2001;Martinez-Cerezo et al, 2005).…”

Section: Tenderness (Warner-bratzler Shear Force)mentioning

confidence: 98%

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Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO 2 1 70% O 2 ; MA-B: 30% CO 2 1 69.3% N 2 1 0.7% CO; MA-C: 40% CO 2 1 60% N 2 ) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH ( P , 0.001) and shear force (SF) values (P , 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower ( P , 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.

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Section: Gas)supporting

confidence: 77%

Section: Tenderness (Warner-bratzler Shear Force)mentioning

confidence: 98%

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Linares

Vergara

2009

Animal

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“…Associated with juiciness, meat tenderness is another attribute influenced by genotype (Martínez-Cerezo et al, 2005). The differences in the degree of muscularity, age and physiological action of the calpain-calpastatin enzyme complex are mainly responsible for the variation in tenderness of lamb meat (Thompson et al, 2006).…”

Section: Breedmentioning

confidence: 99%

“…The slaughter weight affects consumer acceptability in many countries (Martínez-Cerezo et al, 2005;Font i Furnols et al, 2006;Muela et al, 2010) and therefore deserves special attention in the study of meat quality.…”

Section: Age and Body Weightmentioning

confidence: 99%

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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“…Certain production factors such as lamb breed, slaughter weight and nutrition influence fresh lamb meat colour (Hopkins & Fogarty, 1998;Martıńez-Cerezo et al, 2005;Priolo, Micol, Agabriel, Prache, & Dransfield, 2002;Ripoll, Joy, Muñoz, & Albertí, 2008;Teixeira, Batista, Delfa, & Cadavez, 2005). Hopkins and Fogarty (1998) reported that colourimetric measures of meat L*, a* and b* differed by up to 1.6, 1.1 and 0.9 units between lamb breeds, while Teixeira et al (2005) reported smaller differences of 0.3, 0.6 and 0.7 units.…”

Section: Introductionmentioning

confidence: 99%

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

et al. 2016

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M.longissimus colour was measured from 8165 lambs at 24 hours post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH 24 , isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed. Greater differences in meat colour were seen between different slaughter groups and sites of production than across the range of any muscle traits. Of the muscle traits analysed, changes in pH 24 had the greatest effect on meat a* (2.5 units), while myoglobin had the greatest effect on meat L* (2.9 units). The 3.1 L* unit darkening of meat with increasing lamb age (from 140 to 400 days) was accounted for by increased myoglobin concentration. These results suggest that production factors are having substantial effects on lamb colour independent of known influencing muscle traits such as myoglobin concentration and pH.

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Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat

Cited by 137 publications

References 32 publications

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Intrinsic factors affecting sheep meat quality: a review

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

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