Quality of Pomeranian sheep and their crossbreeds' with meat race rams meat stored in cooling conditions
2000
Tanski, Z. | Brzostowski, H. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Owczarstwa, Lowiectwa i Hodowli Koz)
The fresh and frozen meat quality was examined in 50-days old ram lambs singles of Pomeranian sheep breed and crossbreds F1 of Pomeranian ewes with Blackhead and Teksel rams. In the meat quality evaluation the following data were determined: the chemical content, physical and sensory properties, as well as the fatty acid composition in the intramuscular fat. The meat quality of the fresh (48 h after slaughtering) and frozen in -23 deg C, during 30-, 90- and 180-days long period samples was studied. Crossbreds F1 of Pomeranian ewes with Blackhead rams had higher dry mass content while crossbreds F1 of Pomeranian ewes with Teksel rams had better proportion of polyunsaturated fatty acids in the intramuscular fat. Storage of the meat in the low temperature during 30 days long period did not decrease the meat quality except worsening of the water holding capacity
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