Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat Portion

Abstract

The objective of the study was to determine the quality and fatty acid profiles of mutton cuts purchased from rural and urban localities in South Africa. Five hundred and ten samples were collected in four seasons from both rural and urban shops and butcheries. Samples were immediately transported to the laboratory in cooler boxes with ice where the following physico-chemical characteristics of mutton were determined; meat pH, color (L*, a*, and b*), cooking losses and Warner Braztler shear force and replicates stored at −20°C pending fatty acid analysis. Meat L* values were lowest (24.7±0.49) in winter and highest (32.2±0.49) in spring. The loin and sirloin cuts recorded the highest intramuscular fat whilst rib and leg cuts recorded the lowest intramuscular fat. In conclusion intramuscular fat, fatty acid profiles and physico-chemical quality of mutton were significantly affected by season and meat portion and not necessarily by the locality and class of shop.

Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers

“…Therefore, the observed pHu in the current study could be considered to be on the higher range. Nevertheless, an ultimate meat pH range of 6.4 has been reported in previous studies [17,35]. Storage conditions may induce high meat pHu, for instance, meat storage temperature of 0 • C caused high meat pH [36].…”

“…Meat retail outlets are classified as high class (retail shops with a reputation/guaranteed to sell high quality products), middle class (retail shops sell meat cuts at an affordable price usually to consumers of the middle class) or low class (retail shops that sell meat cuts at a cheap/inexpensive price usually to consumers who cannot afford to buy expensive products and deliver poor quality products) [17]. High class meat outlets sell quality meat cuts from highly reputable farms or abattoirs, middle class meat outlets sell meat with moderate quality and regard for meat sources and the low class meat outlets lack regard for quality meat cuts [17]. Most of the time these different retailers are supplied by the same suppliers and differences in meat quality due to handling may appear.…”