scholarly journals Effect of postmortem phases on lamb meat quality: A physicochemical, microstructural and water mobility approach

2021 ◽  
Author(s):  
Yue Ge ◽  
Dequan Zhang ◽  
Huimin Zhang ◽  
Xin Li ◽  
Fei Fang ◽  
...  
Keyword(s):  
Meat Quality ◽  
Water Mobility ◽  
Lamb Meat

scholarly journals Lamb meat quality and intramuscular fatty acid composition as affected by concentrates including different legume seeds

2011 ◽  
Vol 10 (2) ◽  
pp. e18 ◽  
Author(s):  
Massimiliano Lanza ◽  
Carla Fabro ◽  
Manuel Scerra ◽  
Marco Bella ◽  
Renato Pagano ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Lamb Meat ◽  
Legume Seeds

scholarly journals Lamb Meat Quality and Carcass Evaluation of Five Autochthonous Sheep Breeds: Towards Biodiversity Protection

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3222
Author(s):  
Maria Giovanna Ciliberti ◽  
Antonella Santillo ◽  
Rosaria Marino ◽  
Elena Ciani ◽  
Mariangela Caroprese ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Meat Quality ◽  
Fatty Acid Content ◽  
Principal Component ◽  
Human Consumption ◽  
Sheep Breeds ◽  
Fatty Acids Profile ◽  
Lamb Meat

In the present study, the evaluation of the carcasses and meat quality, in terms of chemical composition and fatty acid profile, of lambs from five autochthonous sheep breeds (Altamurana, Bagnolese, Gentile di Puglia, Laticauda, and Leccese) reared in continental Southern Italy, were studied. All the carcasses were evaluated according to the EU Mediterranean classification system for carcasses weighing less than 13 kg. Meat chemical composition and fatty acids profile were assessed on both loin and leg commercial cuts. Fatty acid composition of loin resulted in differences among breeds, displaying lower values of saturated fatty acid in Altamurana, Bagnolese, and Leccese breeds and the highest content of polyunsaturated fatty acid in the Altamurana breed. Principal component analysis grouped lamb according to fatty acid content and to conjugated linoleic acid (CLA), omega n-3 and n-6 fatty acids; thus, Altamurana, Bagnolese, and Leccese breeds are characterized by the highest values of CLA content. Our data demonstrated that lamb meat from autochthonous breed has good carcass quality and the content of CLA, n-3, and n-6 was valuable for human consumption; therefore, the valorisation of local meat quality can help to avoid the extinction of the autochthonous breed offering to the market and consumer’s high nutritive products.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 2002 ◽  
pp. 52-52
Author(s):  
L.E.R. Dawson ◽  
A.F. Carson ◽  
B.W. Moss
Keyword(s):  
Recent Work ◽  
Meat Quality ◽  
Growth Index ◽  
Carcass Quality ◽  
Sheep Flock ◽  
Lean Growth ◽  
Lamb Meat

Ewe and ram genotype have been shown to have a significant effect on carcass quality. For example, Dawson and Carson (2001) demonstrated that lambs from Bluefaced Leicester X Blackface ewes were of poorer conformation than lambs from the Texel X Blackface, Suffolk X Cheviot or Texel Cheviot ewes while high lean growth index sired lambs had an improved conformation compared with lambs sired by non-recorded rams. Recent work has shown that genotype can have significant effects on the meat quality of lambs from hill sheep systems (Carson et al. 2001). Therefore the aim of the current study was to investigate the effect of ewe and ram genotype from the lowland sector on meat quality.

Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat

2008 ◽  
Vol 78 (1-3) ◽  
pp. 1-12 ◽  
Author(s):  
María Teresa Osorio ◽  
José María Zumalacárregui ◽  
Enrique Alfonso Cabeza ◽  
Ana Figueira ◽  
Javier Mateo
Keyword(s):  
Volatile Compounds ◽  
Meat Quality ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat

scholarly journals Genetic parameters for meat quality traits of Australian lamb meat

Meat Science ◽  
2014 ◽  
Vol 96 (2) ◽  
pp. 1016-1024 ◽  
Author(s):  
S.I. Mortimer ◽  
J.H.J. van der Werf ◽  
R.H. Jacob ◽  
D.L. Hopkins ◽  
L. Pannier ◽  
...  
Keyword(s):  
Meat Quality ◽  
Genetic Parameters ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Lamb Meat

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

Meat Science ◽  
2012 ◽  
Vol 92 (4) ◽  
pp. 841-847 ◽  
Author(s):  
Eliana Jerónimo ◽  
Cristina M.M. Alfaia ◽  
Susana P. Alves ◽  
Maria T.P. Dentinho ◽  
José A.M. Prates ◽  
...  
Keyword(s):  
Meat Quality ◽  
Vegetable Oil ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Cistus Ladanifer ◽  
Lamb Meat
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