The influence of lamb chronological age, slaughter weight, and gender. Flavor and texture profiles

Jeremiah, L. E.; Tong, A. K. W.; Gibson, L.L.

doi:10.1016/s0963-9969(98)00084-2

Cited by 47 publications

(44 citation statements)

References 15 publications

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“…No effects on flavour were found for live weight at slaughter, breeds and sex. This agrees with Crouse et al (1981) and Crouse, Ferrell, Field, Busboom, and Miller (1982) and Jeremiah et al (1998). Sweet intensity was not affected by live weight, breed, or sex.…”

Section: Toughness Juicinesssupporting

confidence: 88%

“…The heavy carcasses had more flavour intensity than the light ones. This has also been reported by Crouse, Busboom, Field, and Ferrel (1981); Butler-Hogg et al (1984) and Jeremiah et al (1998). However Sañ udo et al (1996, working with lambs of the Aragonesa breed designated as ''Ternasco de Aragó n'', which was the first Spanish fresh meat with denomination of origin did not find effects of slaughter weight on flavour.…”

Section: Sensory Qualitysupporting

confidence: 84%

“…Differences between breeds were also found by Sañudo et al (1997) working with lambs from some Spanish breeds and the Awassi breed, and Fisher et al (1999) working with some UK breeds, and Jeremiah et al (1998) working with lambs of several breeds currently marketed in Canada. No effects on flavour were found for live weight at slaughter, breeds and sex.…”

Section: Toughness Juicinessmentioning

confidence: 58%

“…Lamb meat quality is influenced by several factors, such as breed (Fisher et al, 1999;Fogarty, Hopkins, & Vande Ven, 2000;Hoffman et al, 2003;Purchas et al, 2002;Safari et al, 2001;Sañ udo et al, 1997;Santos Silva, Mendes, & Bessa, 2002) slaughter weight (Jeremiah, Tong, & Gibson, 1998;Purchas et al, 2002;Sañu-do, Santolaria, María, Osorio, & Sierra, 1996) and sex (Butler-Hogg, Francombe, & Dransfield, 1984;Dransfield, Nute, Hogg, & Walters, 1990). Nevertheless other factors could influence meat quality such as pre-slaughter stress, carcass cooling rate and ageing regimen.…”

Section: Introductionmentioning

confidence: 99%

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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: Toughness Juicinesssupporting

confidence: 88%

Section: Sensory Qualitysupporting

confidence: 84%

Section: Toughness Juicinessmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

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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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“…Recently, efforts to improve carcass merit in sheep have been prompted by studies on consumer acceptability of lambs [18,27], which indicate that lambs harvested at a younger age are preferred by consumers to over-finished lambs. Health-conscious consumers favor lamb cuts with less fat, but consumers also prefer larger chops, since they look for value in their money.…”

Section: Introductionmentioning

confidence: 99%

The callipyge mutation and other genes that affect muscle hypertrophy in sheep

et al. 2005

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-Genetic strategies to improve the profitability of sheep operations have generally focused on traits for reproduction. However, natural mutations exist in sheep that affect muscle growth and development, and the exploitation of these mutations in breeding strategies has the potential to significantly improve lamb-meat quality. The best-documented mutation for muscle development in sheep is callipyge (CLPG), which causes a postnatal muscle hypertrophy that is localized to the pelvic limbs and loin. Enhanced skeletal muscle growth is also observed in animals with the Carwell (or rib-eye muscling) mutation, and a double-muscling phenotype has been documented for animals of the Texel sheep breed. However, the actual mutations responsible for these muscular hypertrophy phenotypes in sheep have yet to be identified, and further characterization of the genetic basis for these phenotypes will provide insight into the biological control of muscle growth and body composition.sheep / muscle / hypertrophy / callipyge / mutation

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