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

Monaco, Carla Alves; Freire, Maria Teresa de Alvarenga; Melo, Lauro; Rosa, Alessandra Fernandes; Carrer, Celso da Costa; Trindade, Marco Antônio

doi:10.1002/jsfa.6894

Cited by 12 publications

(9 citation statements)

References 24 publications

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“…McPhee et al (2008) also agreed that genotype had an impact on intramuscular fat accretion in the Longissimus muscle when they compared fat levels of five sheep breeds during growth. Contrary to the results showed in this study, (Monaco et al, 2014) reported that no significant differences were found in meat moisture, protein, fat and ash contents of six lamb breed types raised in Brazil. Table 2 showed the chemical and physical properties of the meat obtained from the three breeds.…”

Section: Resultscontrasting

confidence: 54%

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Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Alowaimer¹,

Suliman²,

Hussein³

2017

IJAR

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This study was carried out to evalaute meat qaulity characteristics of imported chilled lambs in Saudi Arabia. Eighteen Longissimus dorsi (LD) muscle samples of three imported breeds (Sawakni, Pakistani and Australi) were used. Moisture and ether extract contents were significantly (P<0.05) different between the breeds. The breeds also showed significant (P<0.05) differences in yellowness (b * ), water-holding capacity (WHC) and cooking loss percentage (CL). The best overall acceptability was showed by Australi breed followed by Pakistani. The superior WHC ratio was attained by Pakistani breed, while Austali breed showed the best CL%. The highest myofibril fragmentation index (MFI) value was scored by Pakistani breed followed by Australi. It is concluded that Australi breed was the best between the tested breeds followed by Pakistani and lastly Sawakni based on its superiority over the other two breeds in all sensory evaluation components.

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Section: Resultscontrasting

confidence: 54%

“…Contrary to the results here, Yousefi et al, (2012) showed significant differences between sheep breeds in shear force. This was also the case with the results projected by Monaco et al, (2014).…”

Section: Resultsmentioning

confidence: 53%

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Alowaimer¹,

Suliman²,

Hussein³

2017

IJAR

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“…Usually, production of sheep meat does not meet the consumer expectations because carcasses are not standardized and contain excess of fat . The causes for unpleasant odour and flavour characteristics of ruminant meat have been extensively revised and it is believed to be due to the high proportion of saturated fatty acids (FAs), in addition to the degradation and reactions of water‐soluble compounds during cooking . Moreover, the flavour intensity of lamb meat is related with the proportion of intramuscular fat (IMF) and subcutaneous fat, both of which increase with slaughter age.…”

Section: Introductionmentioning

confidence: 99%

Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

et al. 2019

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BACKGROUND The use of spineless cactus in finishing diets for lambs improves the carcass quality. However, data about its influence on meat traits is very scarce. The effects of spineless cactus inclusion in the finishing diet of lambs at four levels (0, 150, 300 and 450 g kg−1 of dry matter, DM) in replacement of Tifton hay on the physicochemical and sensory properties of meat were studied. RESULTS The spineless cactus modified the chemical composition increasing the protein (P < 0.001) and the fat (P < 0.01) contents of meat, presenting the greatest values in lambs fed diets with 150 and 300 g kg−1 (DM) replacing levels, respectively. However, the spineless cactus did not influence the growth performance from 23.7 to 37.3 kg of body weight (on average). In addition, colour parameters of the meat were not affected by the inclusion of spineless cactus in the finishing diet of lambs, resulting in mean values of 37.55, 14.96 and 8.49 for lightness, redness and yellowness, respectively. There were no statistical differences among treatments for cooking loss and shear force, with mean values of 34.8% and 14.8 N, respectively. Finally, the sensorial properties were not affected by the inclusion of spineless cactus in the finishing diet of lambs. CONCLUSION Spineless cactus could be included up to the level of 300 g kg−1 DM in the finishing diets of lambs to increase the fat content of meat without compromising its sensorial properties. However, further studies about the fatty acid composition of meat from lambs fed diets containing spineless cactus are necessary. © 2019 Society of Chemical Industry

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“…Several factors limit sheep breeding to play a more significant role on rural development and become a source of financial income in developing countries such as Brazil [ 2 , 3 ]. The success of sheep farming will rely on tackling different issues that configure bottlenecks which are scattered throughout the production chain and require urgent attendance.…”

Section: Introductionmentioning

confidence: 99%

“…The quality of meat has been an important subject [ 3 ], including topics related to breed or consumer preferences [ 3 , 6 ]. Regarding different age categories of sheep (which may be bred in separate groups) the demands are greater for meat originated from lambs.…”

Section: Introductionmentioning

confidence: 99%

Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep

Monteschio¹,

Burin²,

Leonardo³

et al. 2018

PLoS ONE

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This study configures a first report regarding the variability of meat quality of locally adapted Pantaneiro sheep depending on different physiological stages and breeding systems. Pantaneiro sheep are raised in Brazil under a tropical wetland ecosystem denominated Pantanal. Twenty-nine Pantaneiro sheep from different sex and physiological stages were sorted into three groups, simulating three of the most representative ovine meat products commercialized by South American industries: a) non castrated male lambs (n = 11); b) wethers (n = 9); c) cull ewes (n = 9). Animals from each physiological stage were submitted to different breeding systems, resembling farming strategies adopted in several developing countries of South America. The effect of physiological stages on the quality of meat was accessed using 16 variables measured in the longissimus thoracis et lumborum (LM) and the semimembranosus (SM) muscles. The variables were related to brightness, color, physical aspects, soluble and total collagen as well as chemical traits. The physiological stage was defined as a classification variable in order to proceed ANOVA tests and comparison of means (P<0.05). Multivariate analysis was used to identify patterns of similarity and differentiation between samples of different physiological stages (a, b, c). The results revealed that meat quality varies according to different physiological stages, especially between lambs (a) and cull ewes (c). As a consequence, the physiological stage at slaughter should be taken into consideration to cote the quality of meat from indigenous sheep raised in tropical regions. The results contribute towards sensorial evaluation and the characterization of potential food products derived from indigenous sheep bred under tropical climate in developing countries.

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

Abstract: Under the conditions evaluated in this study, meat from Dorper/SI and Hampshire Down cross-breeds showed better eating quality, satisfying most consumers.

Cited by 12 publications

References 24 publications

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Evaluation of meat quality characteristics of imported chilled lambs in Saudi Arabia

Optimizing the use of spineless cactus in the finishing diet of lambs: physicochemical properties and sensory characteristics of meat

Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep

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