title: Effect of sire breed on physico-chemical and sensory characteristics of lamb meat.
abstract: Physico-chemical and sensory characteristics of lamb meat were evaluated in crossbred ram lambs from Merino ewes and Oxford Down, Texel, Charollais, Suffolk and Merinolandschaf sires. The lambs were slaughtered at average age 119.2 days, live weight 34.6 kg and carcass weight 16.3 kg. Samples of M. longissimus lumborum et thoracis were used for measurements of pH values, electrical conductivity (EC), drip loss, contents of dry matter (DM), protein, intramuscular fat (IMF), ash, and hydroxyproline and for sensory analysis. The breed of sire significantly affected pH24 and 48 h postmortem, EC 24 h postmortem, protein content and juiciness (P<0.05). Significant negative correlations between pH48 and DM (-0.255) and pH48 and IMF (-0.258) were found (P<0.05). A significant positive correlation between EC48 and drip loss (0.366) was observed (P<0.05). Progeny of Charollais sires had meat of better quality than the others; the highest content of protein and IMF, the lowest drip loss and the best juiciness and texture.
authors.affiliation: Department of Vegetable Foodstuff, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 612 42 Brno, Czech Republic. Electronic address: jandasek@email.cz.
authors.forename: J
authors.initials: J
authors.lastname: Jandasek
authors.forename: M
authors.initials: M
authors.lastname: Milerski
authors.forename: M
authors.initials: M
authors.lastname: Lichovnikova
mesh_terms: D000818:Animals; D001835:Body Weight; D055598:Chemical Phenomena; D004044:Dietary Proteins / Q000032:analysis; D005260:Female; D063427:Food Quality; D006824:Hybridization, Genetic; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D009812:Odorants / Q000032:analysis; D034561:Sheep, Domestic; D013649:Taste / Q000502:physiology*; D013696:Temperature
chemical_list: D004044:Dietary Proteins
keywords: Electrical conductivity; Intramuscular fat; Sensory properties; Sheep; pH