Evaluation of dependence between carcass quality and some qualities of muscular tissue of lambs
2003
Gruszecki, T.M. | Lipecka, C. | Szymanowski, M. | Junkuszew, A. | Markiewicz, J. | Kaminska, A. (Akademia Rolnicza, Lublin (Poland). Katedra Hodowli Owiec i Koz)
The objective of the present examination was to determine the variation level of some qualities characterizing the muscular tissue of carcasses with different adipose degree and musculature according to the EUROP scale. The experiment was performed between 1998 and 2000 at the sheep-fold of the EF Uhrusk, (Agricultural University in Lublin). The experimental animals used were young rams - three bred lamb crosses. After slaughter, the following criteria were determined in the samples of the longissimus muscle of the back and semimembranosus of the thigh: pH, temperature (C) and electric conductivity - EC(mS/cm). The determination was made directly in the muscular tissue at 1, 24 and 48 h after slaughter. 48 h after slaughter the tenderness of the cooked tissue and the chemical composition (dry mass, ash, fat and protein) of the longissimus muscle of back were established. Slaughter efficiency of young rams increased together with musculature improvement and carcass adipose growth. An adipose class did not affect the glycolytic metabolism significantly, though at higher muscled carcass there was a reported positive effect of the acidification of the muscular tissue. Tenderness of cooked meat improved with musculature class growth and higher carcass adipose. The high and statistically significant correlations between the examined qualities (tenderness, electric conductivity, pH, temperature) in the semimembranosus muscle and the longissimus of the back indicate a possibility of measurement limitation to only one site
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