Influence of live weight and age on chemical composition and quality of meat in lambs and ewes of Tsigai breed
1994
Ochodnicka, K. | Palanska, O. | Margetinova, J. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
Chemical composition, qualitative and organoleptic properties of m. longissimus dorsi were studied. The significant decrease of total water content and the increase of fat content and energetic value were noticed with weight and age increases. The content of total proteins did not change with the weight. Significant differences between groups in the content of connective tissue proteins and in their ratio to total proteins were observed. Differences between groups in meat colour, cooking losses and tenderness of the muscle were statistically significant, however, without apparent dependence on live weight or age of slaughtered animals. Significant differences in the content of minerals were noticed only in potassium and sodium. The content of sodium increased with the increasing live weight. The results in ewes were significantly lower in all studied properties, the differences being statistically significant compared with other groups. The negative influence of higher live weight and age was noticed during sensorial evaluation. Young rams in the 4th group had the best traits (at the weight 42.5-45.0 kg).
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