Jakość mięsa jagniąt rasy kamienieckiej pochodzącego z różnych elementów tuszy
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 2
Abstract
The objective of the research project performed was to compare the quality of meat from primal car- cass cuts of Kamieniec lambs. The experiment involved 24 ram lambs weaned at the age of 70 days. The weaned lambs were fed, ad libitum , grass silage, ground barley, and a premix. Ram lambs were slaugh- tered as soon as their fattening was completed (60 days). While cutting up carcasses, four cuts were col- lected for the research purposes: neck, saddle, right shoulder, and leg; from them, m. splenius, m. longis- simus dorsi, m. triceps brachii , and m. biceps femoris, respectively, were trimmed. From those muscles, samples were collected to analyse sensory characteristics of meat. The remaining meat was finely chopped, mixed, and minced. Average samples (ca. 300 g each) of every individual cut were collected for chemical and physicochemical analyses. It was proved that, compared to meat from the neck and shoulder, meat from the saddle and leg was characterized by a higher (p ≤ 0.01) content of total protein and mineral compounds determined as ash. Meat from the neck and the shoulder had a significantly (p ≤ 0.01) higher fat content and higher (p ≤ 0.01) pH values. A consequence of the highest pH value of meat from the shoulder was its highest (p ≤ 0.01) water-holding capacity. The analysis of meat colour showed that meat from the neck had a lower (p ≤ 0.05) content of redness (a*) compared to meat from the saddle and shoulder. Based on the sensory analysis of meat, reported was a trend towards higher aroma intensity and lower aroma desirability of meat from the neck, and slightly lower tenderness of meat from the leg and the shoulder.
Authors and Affiliations
Tomasz Daszkiewicz, Cezary Purwin, Stanisław Milewski, Zenon Tański, Rafał Winiarski, Dorota Kubiak, Natalia Hnatyk, Milena Koba-Kowalczyk
Keywords
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- EP ID EP126774
- DOI 10.15193/zntj/2014/93/048-057
- Views 68
- Downloads 0
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