Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat

Tejeda, J.F.; Peña, Ramón E.; Andrés, A.I.

doi:10.1016/j.meatsci.2008.04.026

Cited by 105 publications

(101 citation statements)

References 37 publications

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“…Tejeda et al (2008), analyzing Longissimus dorsi muscle of male and female Merino lambs, verified that the total saturated fatty acids was proportionally higher than the total monounsaturated fatty acids, followed by the total polyunsaturated fatty acids.…”

Section: Discussionmentioning

confidence: 87%

“…They found influence of the termination system on oleic (C18:1), palmitic (C16:0), and estearic (C18:0) acids, which is in agreement with the results found for castrated and non-castrated lambs, except that in the present experiment the influence was by the slaughter age. Tejeda, Peña and Andres (2008), working with Merino breed male and female animals, analyzed longissiums and semimembranosus muscles finding C18:1 fatty acid as the major component of the fat, followed by C16:0 and C18:0. This observation was similar to the findings of Sañudo et al (2000), who worked with Merino lambs, and Cañeque et al (2005) and Velasco et al (2004), who worked with Spanish breeds.…”

Section: Discussionmentioning

confidence: 99%

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Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Tejeda et al (2008) showed differences (p<0.01) in fatty acid composition of Longissimus lumborum of Merino males and females. They associated it to higher levels of polyunsaturated fatty acids in intact males.…”

Section: Sexmentioning

confidence: 89%

“…It can be inferred that cholesterol mobilization by intact animals is higher because steroid hormones are derived from this lipid, which contributes to less deposition of this metabolite into the meat. The sensory panel rated by Navajas et al (2008) and Tejeda et al (2008) classified the meat of intact males with higher scores for "bad taste".…”

Section: Sexmentioning

confidence: 99%

“…They found that WarnenBratzler measurement was higher in meat from animals slaughtered at 300 days compared to 150 days at slaughter, indicating that larger shear forces were required to cut the samples from older animals. Tejeda et al (2008) studied the texture composition of sheep meat at different slaughter weights (24 or 29 Kg) observing higher meat fibrosity at 29 Kg body weight. This parameter was related to increased thermal and mechanical stability of collagen (Purslow, 2005).…”

Section: Age and Body Weightmentioning

confidence: 99%

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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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Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

Klupšaitė

Buckiūnienė

Bliznikas

et al. 2022

Food Science & Nutrition

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The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10‐heptadecenoic (C17:1), linoleic (C18:2n – 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at −18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.

show abstract

Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat

Cited by 105 publications

References 37 publications

Lipidic characterization of Santa Inês lamb shoulder

Lipidic characterization of Santa Inês lamb shoulder

Intrinsic factors affecting sheep meat quality: a review

Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

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