title: Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights.
abstract: The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France × 1/2 Santa Inês (ILE × SI) and 8 1/2 Texel × 1/2 Santa Inês (TE × SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3 × 4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable.
authors.affiliation: Escola de Veterinária, Universidade Federal de Goiás, Goiânia, GO, Brazil. alinelandim@yahoo.com.br
authors.forename: Aline Vieira
authors.initials: AV
authors.lastname: Landim
authors.forename: Marlos
authors.initials: M
authors.lastname: Castanheira
authors.forename: Maria Clorinda Soares
authors.initials: MC
authors.lastname: Fioravanti
authors.forename: Aline
authors.initials: A
authors.lastname: Pacheco
authors.forename: Maximiliano Tadeu Memória
authors.initials: MT
authors.lastname: Cardoso
authors.forename: Helder
authors.initials: H
authors.lastname: Louvandini
authors.forename: Concepta
authors.initials: C
authors.lastname: McManus
mesh_terms: D000818:Animals; D001823:Body Composition; D001835:Body Weight; D001938:Brazil; D003296:Cooking; D008460:Meat / Q000592:standards*; D010375:Pedigree; D011786:Quality Control; D034561:Sheep, Domestic / Q000145:classification / Q000502:physiology*