Influence of carcass weight on instrumental and sensory lamb meat quality in intensive production systems.
作者： C. Sañudo , M.P. Santolaria , G. María , M. Osorio , I. Sierra
DOI: 10.1016/0309-1740(95)00026-7
关键词: Body weight 、 Intact male 、 Organoleptic 、 Mathematics 、 Slaughter weight 、 Lightness 、 Carcass weight 、 Surgery 、 Animal science
摘要: The influence of carcass weight (CW) on instrumental and sensory meat quality traits was studied in Rasa Aragonesa lamb carcasses. Forty-six intact male carcasses were divided into three groups: 8.07 (S.D. 0.36) kg (A); 10.22 0.79) (B) 13.42 1.36) (C). Results indicate that CW significantly influenced measurements all the considered, except for waterholding capacity. increase produced higher pH, haem pigment redness (a∗) lower lightness. Shear values (p ≤ 0.01) group B. Sensory not by with exception juiciness. This parameter increased order A-B-C, subjective colour estimation darker groups B C. results show it is possible to produce heavier or lighter than traditional (Ternasco de Aragon, B), without significant losses quality. fact could give flexibility a system permitting slaughter be adjusted variations seasonal prices.
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