Effect of sire breed on physico-chemical and sensory characteristics of lamb meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F14%3A00218866" target="_blank" >RIV/62156489:43210/14:00218866 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/14:43873032 RIV/00027014:_____/14:#0001956

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/S030917401300288X" target="_blank" >http://www.sciencedirect.com/science/article/pii/S030917401300288X</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.meatsci.2013.06.011" target="_blank" >10.1016/j.meatsci.2013.06.011</a>

Result language

angličtina

Original language name

Effect of sire breed on physico-chemical and sensory characteristics of lamb meat

Original language description

Physicochemical and sensory characteristics of lamb meat were evaluated in crossbred ram lambs from Merino ewes and Oxford Down, Texel, Charollais, Suffolk and Merinolandschaf sires. The lambs were slaughtered at average age 119.2 days, live weight 34.6kg and carcass weight 16.3 kg. Samples of M. longissimus lumborum et thoracis were used for measurements of pH values, electrical conductivity (EC), drip loss, contents of dry matter (DM), protein, intramuscular fat (IMF), ash, and hydroxyproline and forsensory analysis. The breed of sire significantly affected pH 24 and 48 h postmortem, EC 24 h postmortem, protein content and juiciness (P b 0.05). Significant negative correlations between pH48 and DM (minus 0.255) and pH48 and IMF ( minus 0.258) werefound(P < 0.05). A significant positive correlation between EC48 and drip loss (0.366) was observed (P < 0.05). Progeny of Charollais sires had meat of better quality than the others; the highest content of protein and IMF, the lowest dri

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GG - Zootechnics

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

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Volume of the periodical

96

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

88-93

UT code for WoS article

327166500012

EID of the result in the Scopus database

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