Slaughter weight effect on physico-chemical characteristics of Alcarreña lamb meat | Efecto del peso de sacrificio sobre la calidad físico-química de la carne de corderos de raza Alcarreña
2011
Revilla, I., Universidad de Salamanca (España). Área de Tecnología de los Alimentos | Lurueña Martínez, M.A., Universidad de Salamanca (España). Área de Tecnología de los Alimentos | Palacios, C., Universidad de Salamanca (España). Facultad de Ciencias Agrarias y Ambientales
The effect of three slaughter weights (12 kg, suckling lamb) 19 and 23 kg (light lamb) on Alcarreña lamb meat quality were studied. Physico-chemical parameters, fatty acid profile, instrumental colour and texture were evaluated. Results did not show statistical significant differences in pH, intramuscular fat, moisture, protein content, ash or water holding capacity of meat due to the slaughter weight. However, meat from 19-kg lambs showed the lowest values of WBSF and this meat had paler fat than suckling lamb meat although without differences with 23-kg lambs. Regarding fatty acid profile, meat from 23 kg lambs showed higher values of monounsaturated fatty acids and lower values of saturated fatty acids, which increased the PUFA/SFA ratio, and a higher proportion of n-6 fatty acids. No significant differences in fatty acid profile between 12 and 19 kg lamb were observed.
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