Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat

Abstract

This information may be useful for describing and predicting ovine meat quality for both consumers and processors. Therefore, vacuum-packaged ovine meat can be stored for 14 days without disagreeable color to the consumer, and the raw meat texture is tender.

Eating quality of meat from six lamb breed types raised in Brazil

“…Significant differences in instrumental tenderness among different sheep breeds have been reported by other authors . Most of Warner Bratzler shear force values found in this study were comparable to those reported by Ekis et al for five different lamb breeds from the Marmara Region, in Turkey (between 3.66 and 5.05 kg) and by Martínez‐Arellano et al for 1‐year‐old Pelibuey lambs (between 3.3 and 4.1 kg), except for WDB and Santa Inês, which were higher. However, shear force values of lamb meat reported in other studies are, in general, lower than those found in this study.…”

Explaining the variation in lamb longissimus shear force across and within ageing periods using protein degradation, sarcomere length and collagen characteristics

“…change in lamb longissimus tenderness occurs between days 1 and 7. Ageing beyond 7 days did not significantly improve tenderness, as reported previously (Hope et al, 2013;Koohmaraie et al, 1991;Martínez-Arellano, Severiano-Pérez, Fernández, & Ponce-Alquicira, 2012). Ageing was highly related to PS, desmin degradation and shear force.…”

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

“…Similar trends were also observed in other muscle food, such as ovine and camel. 34,35 Deterioration of textural properties might be caused by the degradation of the extracellular matrix of beef muscle by microorganisms or the endogenous enzyme system, which could be supported by the microstructural change shown in Fig. 5.…”