title: Eating quality of meat from six lamb breed types raised in Brazil.
abstract: BACKGROUND
  Breed or genotype is important to consider for developing appropriate eating quality in lamb. The objectives of this study were to compare physical and chemical parameters and sensory acceptance of longissimus lumborum (LL) muscle from six lamb breed types economically important to the Brazilian sheep-raising chain.
  
  
  RESULTS
  No difference (P > 0.05) among samples was found in relation to L(*) , a(*) and b(*) parameters. However, differences were detected in shear force for the LL muscle produced by different breeds (P < 0.05), where animals without definite breed (WDB) showed higher shear force, whereas the lowest levels were observed for breed Hampshire Down, followed by Ile de France and the Dorper/Santa Inês cross-breed (Dorper/SI). In relation to sensory acceptance, no difference (P > 0.05) was detected in aroma attribute for all breed types tested. For the attributes texture, juiciness, flavor and overall quality, differences were detected (P < 0.05), Dorper/SI, Hampshire Down and Suffolk cross breeds received the best scores, while Santa Inês received intermediate evaluations, and Ile de France and WDB were the least accepted.
  
  
  CONCLUSIONS
  Under the conditions evaluated in this study, meat from Dorper/SI and Hampshire Down cross-breeds showed better eating quality, satisfying most consumers.
authors.affiliation: College of Animal Science and Food Engineering, University of São Paulo, Pirassununga, CEP 13635-900, Brazil.
authors.forename: Carla Alves
authors.initials: CA
authors.lastname: Monaco
authors.forename: Maria T Alvarenga
authors.initials: MT
authors.lastname: Freire
authors.forename: Lauro
authors.initials: L
authors.lastname: Melo
authors.forename: Alessandra Fernandes
authors.initials: AF
authors.lastname: Rosa
authors.forename: Celso da Costa
authors.initials: Cda C
authors.lastname: Carrer
authors.forename: Marco A
authors.initials: MA
authors.lastname: Trindade
mesh_terms: D000328:Adult; D000818:Animals; D001938:Brazil; D001947:Breeding; D003258:Consumer Behavior; D005260:Female; D063427:Food Quality; D005838:Genotype; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry / Q000502:physiology; D012677:Sensation; D033081:Shear Strength; D012756:Sheep / Q000235:genetics*; D012903:Smell; D013045:Species Specificity; D013649:Taste
keywords: genotypes; objective color; proximate composition; sensory acceptance; shear force; sheep meat