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This study is an investigation into the meat quality parameters of Karayaka lambs at different
slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified
SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality
characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,
a*-redness, b* -yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values
were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total
saturated fatty acid ratios and total cholesterol content.
This study is an investigation into the meat quality parameters of Karayaka lambs at different
slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified
SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality
characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,
a*-redness, b* -yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values
were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total
saturated fatty acid ratios and total cholesterol content.
Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs
2016
Article (Journal)
Electronic Resource
Unknown
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