Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems

Sañudo, C.; Santolaria, P.; María, G. A.; Osório, Maria Teresa Moreira; Sierra, I.

doi:10.1016/0309-1740(95)00026-7

Cited by 128 publications

(105 citation statements)

References 22 publications

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“…Shear force increased with live weight. The values found were similar to those found by Sañ udo et al (1996); Beriain et al (2000) and Hoffman et al (2003). The lowest values found for the lightest lambs were also found by Schö nfeldt, Naudé, Bok, Van Heerden, and Sowden (1993) for young lambs and kids.…”

Section: Instrumental Measurementssupporting

confidence: 87%

“…Lightness (L) decreased with the increasing live weight and the light lambs had a higher yellow index (b*) than the others. This effect of live weight on colour instrumental measurements was also found by Sañ udo et al (1996); ; Beriain et al (2000) and Fogarty et al (2000). The effect of live weight on a* was also reported by Dransfield et al (1990) but according Sañudo et al (1997) the light lambs traditionally consumed in the Mediterranean area have lower yellow index probably due to the milk diet of low-iron content received by the suckling lambs.…”

Section: Instrumental Measurementssupporting

confidence: 57%

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Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

et al. 2005

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Lamb meat quality of two Portuguese products was examined. The influences of slaughter weight, sex and breed on eating quality were evaluated. Data were obtained from 72 lambs of two different breeds with protected designation origin. In accord with the normal slaughter weight in the region three classes were considered: A: 9-14 kg live weight; B: 14-19 kg live weight and C: 19-24 kg live weight. pH of M. longissimus thoracis et lumborum muscle (MTL) was measured 1 h and 24 h after slaughter. Meat colour was estimated in the M. longissimus thoracis et lumborum muscle (MTL) muscle on the 12th rib using the L* a* b* system. Shear force was evaluated 72 h after slaughter. Sensorial analysis was assessed by a trained taste panel of 12 members. The pH values found could be considered within the normal pH range, between 5.5 and 5.9. When the pH measurement was made 24 h after slaughter, the heavy lambs had significant higher value than the light lambs. In relation to colour variables, live weight, sex and breed had no effect on the red index (a*). Lightness (L) decreased with increasing live weight and the light lambs had higher yellow index (b*) than the heavier lambs. Shear force increased with live weight and the Bragançano breed had a greater mean shear force than the Mirandesa (7.8 vs. 6.8 kg/cm 2 ). The heavy carcasses had more flavour intensity than the light ones. Mirandesa lambs had significantly lower values for toughness, stringy and odour intensity than Bragançana lambs.

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Section: Instrumental Measurementssupporting

confidence: 87%

Section: Instrumental Measurementssupporting

confidence: 57%

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

et al. 2005

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“…Por outro lado, as características físicas da carne são associadas com a aceitação do produto no momento da compra e a satisfação no momento do consumo. Dentre as características sensoriais (coloração, maciez, suculência e sabor), o atributo maciez é considerado o mais importante (FORREST et al, 1979;SAÑUDO et al, 1996;WARRISS, 2003).…”

Section: Introductionunclassified

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte

Faria¹,

Neto²,

Bressan

et al. 2008

Ciênc. agrotec.

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RESUMOO total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte) foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L * a * b * ), perda de peso por cozimento (PPC) e força de cisalhamento (FC) ABSTRACTTwenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken) were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system), weight loss by cooking (PPC) and shear force (FC). Mallard meat had lower (P<0.05) humidity in both leg and breast (71.77 and 74.53%, respectively) when compared with chicken meat (74.73 and 76.07%, respectively). When different cuts were compared, the breast had a higher (P<0.05) humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05) lightness (37.59 and 35.75, respectively) and higher red content (18.48 and 20.67, respectively), than the lightness (40.98 and 45.18, respectively) and red content (10.02 and 5.52, respectively) observed in chicken. The FC was higher (P<0.05) in mallard breast (4.90 kgf) than in chicken breast (2.63 kgf). Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.

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“…In Mediterranean countries, lambs are traditionally slaughtered for consumption at a low body weight (25 to 30 kg) (Sañ udo et al, 1996;Russo et al, 2003). The production of fattening lambs commonly occurs on big farms where animals are usually fed cereal straw and concentrate ad libitum.…”

Section: Introductionmentioning

confidence: 99%

Feed intake and performance of growing lambs raised on concentrate-based diets under cafeteria feeding systems

Rodríguez¹,

Bodas²,

Fernández³

et al. 2007

Animal

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Two trials were undertaken to study the effects of cafeteria feeding systems on the feed intake, animal performance and carcass characteristics of growing lambs. Trial 1 was designed to compare conventional and cafeteria feeding systems in terms of the growth of individually reared lambs. For this assay, 26 weaned Merino lambs (15.5^0.20 kg live weight) were assigned to three dietary treatment groups: (1) a control group fed barley straw and commercial concentrate under a conventional feeding system, (2) group W100S, fed soya-bean meal, whole barley grain and a mineral-vitamin supplement under a cafeteria feeding system, and (3) group W100S-T, fed as in the W100S treatment but allowing the lambs an initial training period so they could learn to identify a number of feeds. The feeding system had no significant effect ( P . 0.05) on either average daily live-weight gain, carcass weight, or carcass conformation. The food conversion ratio was lower ( P , 0.05) for the cafeteria-reared animals (2.9^0.16 v. 2.5^0.08 g dry-matter intake per g average daily gain) than those of the control group. This might be related to the higher crude protein intake seen in the cafeteria groups (150^5.6 v. 208^12.5 g per animal per day; P , 0.001).In trial 2, cafeteria and conventional feeding system were compared in terms of the growth of feedlot lambs. Two hundred weaned Merino lambs (13.1^0.10 kg) were divided into two experimental groups: (1) a control group, offered commercial concentrate and barley straw, and (2) a cafeteria group fed the same diet as W100ST in trial 1. The average daily gain (282^5.8 and 309^6.5; P , 0.01) was greater in the cafeteria than in the control group. Whereas neither carcass conformation nor fatness were affected by the feeding system, the dressing percentage was slightly higher ( P . 0.001) in the conventional than in the cafeteria system lambs.The use of cafeteria systems for fattening lambs can improve the feed conversion efficiency and body growth rate over those achieved with conventional feeding systems, although the crude protein intake in these systems seems to be in excess of requirements.

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Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems

Cited by 128 publications

References 22 publications

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte

Feed intake and performance of growing lambs raised on concentrate-based diets under cafeteria feeding systems

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