Physical, chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes

Esenbuğa, Nurinisa; Yanar, Mete; Dayıoğlu, Hayri

doi:10.1016/s0921-4488(00)00187-5

Cited by 35 publications

(27 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Dressing percentages based on slaughter weight (DP1) were higher in Turkish Merino, Ramlic and Kivircik lambs than Chios and Imroz. DP1 results in Turkish Merino, Ramlic and Kivircik lambs were also higher than those reported for indigenous Awassi, Red Karaman and Tushin lambs (Esenbuga et al, 2001) and were similar to Rambouillet, Targhee, Columbia and Polypay lambs (Snowder et al, 1994). Dressing percentages based on empty body weight (DP2) were higher in Turkish Merino, Ramlic and Kivircik than Chios and Imroz lambs.…”

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 51%

“…As sheep producers in Turkey are usually paid on the basis of carcass weight, dressing percentage of lambs is important for them to be able to evaluate the potential carcass weight of their lambs marketed live (Esenbuga et al, 2001). Dressing percentages based on slaughter weight (DP1) were higher in Turkish Merino, Ramlic and Kivircik lambs than Chios and Imroz.…”

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 99%

See 1 more Smart Citation

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

View full text Add to dashboard Cite

The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23. 35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance. 23,35 -22,33 -23,51 -14,33 e 13,75 Ital.J.anIm.ScI.

show abstract

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 51%

Section: Chilled Carcass Traits and Fat Colourmentioning

confidence: 99%

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Yılmaz

Ekiz

Özcan

et al. 2009

Italian Journal of Animal Science

View full text Add to dashboard Cite

show abstract

“…Para o atributo suculência, PONNAMPALAM et al [21], em ovinos da Austrália, verificaram média de 5,7 e ESENBUGA, YANAR & DAYIOGLU [9], em cordeiros do Peru, encontraram valor de 5,5, provavelmente devido ao fato desses autores terem trabalhado com animais mais novos que os do presente estudo.…”

Section: -Resultados E Discussãounclassified

Medições instrumentais e sensoriais de dureza e suculência na carne caprina

Borges¹,

Zapata²,

Garruti³

et al. 2006

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

RESUMOFoi avaliado o efeito do tipo de músculo e da maturação sobre algumas propriedades funcionais e sensoriais da carne caprina. Utilizaram-se os músculos longissimus dorsi, semimembranosus e biceps femoris de cabras com aproximadamente 20 meses de idade. A carne, sem maturar e maturada por sete dias, foi avaliada para perdas por cocção (PPC) e força de cisalhamento (FC), por métodos instrumentais, e para dureza sensorial (DS) e suculência sensorial (SS), por provadores treinados. As PPC não sofreram efeito significativo (p > 0,05) do tipo de músculo e da maturação da carne. A carne sem maturar do músculo semimembranosus apresentou maior FC que aquelas dos músculos longissimus dorsi e biceps femoris. Em relação ao tipo de músculo, após a maturação, as carnes dos músculos semimembranosus e biceps femoris se apresentaram mais macias que a do longissimus dorsi. Quanto ao efeito da maturação, a FC da carne do músculo semimembranosus diminuiu significativamente. A FC apresentou correlação positiva com DS e correlação negativa com SS. Dureza e suculência avaliadas de forma sensorial apresentaram correlação negativa. A maturação por 7 dias diminuiu a dureza, mas não afetou as PPC da carne dos músculos semimembranosus e bíceps femoris. Palavras-chave: maturação, perdas por cocção, força de cisalhamento, avaliação sensorial. SUMMARYINSTRUMENTAL AND SENSORIAL ASSESSMENT OF TENDERNESS AND JUICINESS IN GOAT MEAT. The effect of muscle type and aging for seven days on certain functional and sensory properties of goat meat was evaluated. The experiment used meat from longissimus dorsi, semimembranosus and biceps femoris muscles from female goats that were approximately 20 months. After 24 h of being slaughtered and seven days, the aging meat was instrumentally analyzed for cooking losses (CL) and shear force (SF), as well as for sensory firmness (F) and juiciness (J) by a trained panel. CL was not affected (p > 0.05) by the type of muscle and aging of the meat. Before aging, meat from semimembranosus muscles showed higher SF than those from longissimus dorsi or bicep femoris muscles. After aging, meat from semimembranosus and biceps femoris muscles were tenderer than those from longissimus dorsi muscle. Meat from the semimembranosus muscle decreased in firmness during aging. Shear force values in meat showed positive correlation with firmness and negative correlation with juiciness as evaluated by the panelists. A negative correlation between firmness and juiciness was observed. Aging of the meat over seven days decreased firmness in goat meat from muscles, but did not affect cooking losses. Keywords: aging, cooking losses, shear force, sensory evaluation. -INTRODUÇÃOA carne caprina apresenta um grande potencial mercadológico, pois o consumidor preocupado com os efeitos de saúde dos alimentos tende a valorizar seu baixo conteúdo de gordura em relação a outras carnes vermelhas [15]. Apesar da carne caprina ser considerada de pior palatabilidade que a de bovinos, suínos e ovinos, a maturação parece ser uma boa alternativa para...

show abstract

“…As in developed countries, various studies were performed to determine the meat quality characteristics of indigenous breeds in Turkey (4)(5)(6)(7)(8). However, there have been no studies on the meat quality traits of some indigenous lambs.…”

Section: Introductionmentioning

confidence: 99%

Meat quality traits of male Herik lambs raised under an intensive fattening system

Uğurlu¹,

Ekiz²,

Teke³

et al. 2017

Turk J Vet Anim Sci

View full text Add to dashboard Cite

The aim of the study was to determine certain meat quality traits of Herik lambs finished under the intensive husbandry conditions. Twenty single male lambs with an average final weight of 42 kg were used in the study. Concentrate feed and fresh water were given ad libitum, whereas 300 g of alfalfa per lamb per day was provided. At 24 h postmortem, the pH levels were 5.51, 5.63, and 5.24 for musculus longissimus dorsi, musculus semitendinosus, and musculus semimembranosus, respectively. The corresponding Warner-Bratzler shear force values (P < 0.001) of cooked meat were 3.359, 2.318, and 3.601 respectively. At 24 h postmortem, the L*(42.18) and a* (19.95) values of Herik lambs were near the acceptable values of L*(34-35) and a*(19.00). At 72 h postmortem, cooking loss and water holding capacity were 34.78% and 10.55%, respectively. Chemical composition traits, namely dry matter (26.35%), protein (22.21%), ether extraction (2.98%), and ash percentage (1.02%), were similar to those of other indigenous breeds. Consequently, these results indicated that the meat of Herik lambs may be suitable for sale after the lambs are raised under an intensive fattening system.

show abstract

Physical, chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes

Cited by 35 publications

References 4 publications

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Medições instrumentais e sensoriais de dureza e suculência na carne caprina

Meat quality traits of male Herik lambs raised under an intensive fattening system

Contact Info

Product

Resources

About