Effect of slaughter age on meat quality of Chamarito lambs

Pascual Alonso, M. and Aguayo Ulloa, L. and Miranda de la Lama, G. C. and Alierta, S. and Olleta, J. L. and Campo, M. M. and Villarroel Robinson, Morris and María, G. A. (2015). Effect of slaughter age on meat quality of Chamarito lambs. "Animal Genetic Resources" (n. 57); pp. 73-79. ISSN 2078-6336. https://doi.org/10.1017/S2078633615000156.

Description

Title: Effect of slaughter age on meat quality of Chamarito lambs
Author/s:
  • Pascual Alonso, M.
  • Aguayo Ulloa, L.
  • Miranda de la Lama, G. C.
  • Alierta, S.
  • Olleta, J. L.
  • Campo, M. M.
  • Villarroel Robinson, Morris
  • María, G. A.
Item Type: Article
Título de Revista/Publicación: Animal Genetic Resources
Date: December 2015
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Producción Agraria
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Chamarito lamb was recognized as a quality brand in Spain in April 2010 and this meat is highly appreciated in the local market, but little is known about how a short fattening period may affect final product quality. Twenty lambs, ten from the Ternasco category and ten from the suckling lamb category, were slaughtered and their carcass characteristics compared. All animals were weighed at birth, weaning and before slaughter, and average daily gain was calculated. Cold carcasses were weighed and bruising score, carcass conformation and carcass fatness were noted. The left back of each carcass was separated for dissection. The meat pH, cooking and thawing losses, texture, colour and fatty acid composition were measured on M. longissimus samples. Production traits and meat quality variables were analysed fitting a one-way model with the fixed effect of mean lamb age at harvest. The conformation and degree of fatness of Ternasco-type lambs was not significantly different from suckling lambs but the pH values 24.00 hours post-mortem in muscle (pHult) of the former was slightly higher. The fatty acid profile of suckling lambs was more suitable for a healthy human diet.

More information

Item ID: 40964
DC Identifier: http://oa.upm.es/40964/
OAI Identifier: oai:oa.upm.es:40964
DOI: 10.1017/S2078633615000156
Official URL: http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=10066848&fulltextType=RA&fileId=S2078633615000156
Deposited by: Memoria Investigacion
Deposited on: 01 Jul 2016 17:46
Last Modified: 01 Jul 2016 17:46
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