Effects of different production systems on carcass and meat quality of sheep and lamb from Western Balkan and Norway
2015
Bjelanović, M. (University of Life Sciences, Ås (Norway). Department of Chemistry, Biotechnology and Food Science) | Grabež, V. (University of Life Sciences, Ås (Norway). Department of Chemistry, Biotechnology and Food Science) | Vučić, G. (Faculty of Technology, Banja Luka (Bosnia and Herzegovina). Department of Food Science and Technology) | Martinović, A. (University of Donja Gorica, Podgorica (Montenegro). Faculty of Food Technology, Food Safety and Ecology) | Lima, L. R. (University of Life Sciences, Ås (Norway). Department of Chemistry, Biotechnology and Food Science) | Marković, B. (Biotechnical Faculty, Podgorica (Montenegro)) | Egelandsdal, B. (University of Life Sciences, Ås (Norway). Department of Chemistry, Biotechnology and Food Science)
The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep - VlašićkaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compared regarding carcass and meat qualities to the crossbred Norwegian white sheep (NWS) - sheep and lambs, grazing in wide Hardangervidda and Jotunheimen regions where the lamb meat is marketed as gourmet meat. The WB sheep had lower average carcass weights and antioxidant capacity, higher ultimate pH, intramuscular fat and n-6/n-3 ratio, but better tenderness and color stability compared to NWS. The WB lambs were lighter, had higher n-6/n-3 ratio, lower antioxidant capacity and became more easily rancid despite a higher fat α-tocopherol content. The marketing advantage of WB meat is its tenderness properties while NO's NWS lambs displayed a better nutritional profile.
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