Publications
| Title | Abstract | Year Filter | PMID(sorted descending) Filter |
|---|
| lamb meat quality as affected by a natural or artificial milk feeding regime. | fourteen barbaresca lambs were divided into two groups of seven at 24h from birth and reared exclusively on natural milk (nr) or on artificial milk (ar). lambs were slaughtered at 40 days of age. the nr group tended (p<0.10) to grow faster, thus resulting in a higher (p<0.10) carcass weight as compared to the ar group. ar meat was darker (p<0.05), leaner (p<0.001) and with a higher moisture (p<0.10) and ash (p<0.05) content than its counterpart. the proportion of polyunsaturated fatty acids was ... | 2006 | 22062303 |
| pre-slaughter stress arising from on-farm handling and its interactions with electrical stimulation on tenderness of lambs. | the effect of electrical stimulation of lamb carcasses (n=269) or its absence (n=257) on shear force of m. longissimus thoracis et lumborum (lt) was monitored during ageing in pasture-fed merino lambs (n=526). the lambs were slaughtered on four different days allowing durations of between one to 10 days of recovery from pre-slaughter handling (yarding, weighing and crutching) that affected ultimate ph (ph(u)). the right lt was removed 20-40min post-slaughter, tightly-wrapped in cling film (preve ... | 2006 | 22062302 |
| the use of dual-energy x-ray absorptiometry to estimate the dissected composition of lamb carcasses. | a total of 140 male and female dorset and suffolk lambs were slaughtered according to four live weight classes (36-39kg, 41-44kg, 46-49kg and 51-54kg). total tissue, fat and lean masses, and bone mineral content measured by dual-energy x-ray absorptiometry (dxa) were used to predict dissected tissue weights. the dxa total weights accurately predict half-carcasses and primal cuts weights (shoulder, leg, loin and flank) (r(2)>0.99, cve<1.3%). the prediction of the half-carcass dissected fat percen ... | 2006 | 22062296 |
| effect of stunning systems on meat quality of manchego suckling lamb packed under modified atmospheres. | the effects of the type of stunning (ts) [electrically vs. gas] and packing in modified atmospheres (ma) [ma-a: 30% co(2)/70% o(2); ma-b: 30% co(2)/69.3% n(2)/0.7% co; ma-c: 40% co(2)/60% n(2)] on meat quality (ph), drip losses (dl), water holding capacity (whc), shear force (sf) and instrumental colour (l(*), and c(*)chroma) of suckling lamb of the spanish manchego breed at 7, 14 and 21d post-packing was studied. acceptance of meat samples (on the basis of colour and odour) was determined. in g ... | 2008 | 22062280 |
| presensitization of microorganisms by acid treatments to low dose gamma irradiation with special reference to bacillus cereus. | effect of acid presensitization to low dose gamma irradiation on bacillus cereus in sheep/goat meat stored at refrigeration temperature was assessed. food grade organic acids (viz. propionic, lactic and acetic acids) were used as presensitizers followed by treatment with 1, 2 and 3 kgy irradiation doses (co(60)). two percent acetic acid plus 3 kgy irradiation elicited most effective to lower the total viable count and b. cereus count. combination of treatments availed to reduce the dose required ... | 2001 | 22062253 |
| fractionation and characterization of edible sheep tail fat. | edible sheep tail fat was effectively fractionated by an acetone crystallization. each of the fractions and filtrates were analyzed for melting point, refractive index, iodine value, fatty acid composition, and characterized by differential scanning calorimetry. fatty acid analysis indicated that as the fractionation temperature decreased, the concentration of unsaturated fatty acids in the fractions increased. the liquid fraction had a differential scanning calorimetry melting curve similar to ... | 2003 | 22062183 |
| rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet. | an experiment was conducted to examine the effects of infrequently fed (twice/week) protein supplements on rate of carcass components gain, carcass traits and tenderness of meat in lambs. forty-three dorset horn×merino wether lambs (aged 4 months) were assigned by stratified randomization (live weight basis) to five dietary treatments to compare the results with lambs fed very low quality (5.1 mjme/day) roughage diet. lambs on control diet (bas; treatment 1) and all other dietary treatment group ... | 2003 | 22062173 |
| effect of electrical stunning on meat quality of lamb. | the effects of stunning on both initial and up to 2 weeks post mortem storage meat quality of spanish manchega breed lamb were studied. twenty-four lambs were distributed into two groups. the first group (us; n =12) were slaughtered without previous stunning. in the second group (es; n =12) animals were electrically stunned. meat quality was assessed by examining ph, colour as l*, a*, b* values, water holding capacity (whc) and shear force (sf). stunning did not affect any parameter studied in t ... | 2000 | 22062164 |
| hind-limb protein metabolism and calpain system activity influence post-mortem change in meat quality in lamb. | this study is concerned with the rate of protein turnover in the hind limb muscle bed of intact lambs, the activity of calpain proteolytic system in the m. biceps femoris, and subsequent rates of myofibre breakdown and tenderisation in the m. longissimus dorsi. feed restriction increased protein degradation in hind-limb muscle of lambs (p<0.1), with a concominant decrease in the extractable activity of calpastatin (p<0.01), the endogenous inhibitor of calpain. igf-1 analog treatment decreased bo ... | 1999 | 22062138 |
| diverse lamb genotypes 4. predicting the yield of saleable meat and high value trimmed cuts from carcass measurements. | to determine how current predictors of carcass and cut yield perform in the australian lamb industry a large study was undertaken using diverse genotypes. carcass measurements and yield data were obtained for 591 lambs representing two sexes (cryptorchids, ewes). the lambs were sired by a selection of texel (t), poll dorset (pd), border leicester (bl) and merino (m) rams crossed with border leicester×merino (blm) and merino (m) ewes giving six genotypes (t×blm, pd×blm, t×m, pd×m, bl×m, m×m). the ... | 2001 | 22062117 |
| comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation. | a series of three experiments were conducted with second cross ([merino×border leicester]×poll dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (lc) omega-3 fatty acids (fa) on the color stability and oxidative stability of fresh and vacuum packaged lamb. at the end of 7-, 6- and 6-week experimental periods for experiments (exp.) 1-3 respectively, lambs were slaughtered at a commercial abattoir. at 24 h post-mortem, muscle longissimus lumbor ... | 2001 | 22062110 |
| carcass characteristics of suckling lambs protected by the pgi "lechazo de castilla y león" european quality label: effect of breed, sex and carcass weight. | in the region of "castilla y león" (spain), as in other mediterranean areas, fresh suckling lamb meat is regarded as having a high edible quality. the eu granted this product a protected geographical indication (pgi) "lechazo de castilla y león" in 1999. in this study, several carcass characteristics of suckling lambs protected by this pgi were determined, while the effects of breed, sex, and carcass weight were studied. some differences in carcass characteristics within the three pgi authorized ... | 2006 | 22062057 |
| fatty acid composition of lambs of indigenous dairy greek breeds of sheep as affected by post-weaning nutritional management and weight at slaughter. | the objective was to assess the effect of breed, sex, post-weaning nutrition and weight at slaughter on the fatty acids (fa) composition in carcass fat of lambs of indigenous greek dairy breeds of sheep, the boutsko (b), serres (s) and karagouniko (k) breed. the lambs (weaned at approximately 42 days) had been reared under different conditions of housing and feeding in three consecutive experiments (experiment). in experiment 1, lambs (n=120) were individually penned and fed ad libitum on a conc ... | 2006 | 22062054 |
| muscle composition and fatty acid profile in lambs fattened in drylot or pasture. | the effects of two fattening systems on muscle composition and fatty acid profile were determined in an experiment using samples of the longissimus dorsi (ld) muscle of 24 ram lambs (slaughter weight 29-31kg). the fattening systems were: (i) drylot (a mixture of maize, soybean, wheat and minerals) and (ii) grazing (cynodon dactylon). the lambs fattened in the drylot system presented higher fat levels (p<0.01), but lower concentrations of moisture (p<0.01) and cholesterol (p<0.05). the lipid cont ... | 1999 | 22062021 |
| microbial spoilage of meats offered for retail sale in mexico city. | causes of the food borne epidemics in mexico city have usually been ascribed to poor handling and preparation of foods. in this work, presence of microorganisms indicative of contamination were analysed in meat sold in mexico city's retail outlets. enterobacteriaceae, psycorothrophs, mould and yeast, and mesophile counts, were evaluated in meat from five animal species (beef, sheep, chicken, rabbit and horse). ph, recorded as spoilage indicator, was not significantly different among days of stor ... | 1999 | 22062020 |
| carcass classification in suckling lambs. discrimination ability of the european union scale. | forty-nine manchega suckling lambs were used in this trial. lambs were slaughtered at 10, 12 and 14 kg liveweight (cold carcass weight lower than 13 kg). the degree of fatness was assessed by three assessors on colour photographs of the carcasses, using the european union scale for light lambs (eu), and another new scale developed in our laboratory (suckling lamb scale, sl). carcass degree of fatness was reassessed using the same scales divided into 0.25 point-intervals (eui, sli). carcasses wer ... | 2003 | 22061992 |
| effects of vitamin e supplementation on performance and meat quality traits of morkaraman male lambs. | this research was carried out to determine the effects of vitamin e supplementation on meat quality traits of approximate 8 months of age morkaraman male lambs. the lambs were divided into two groups-control (cg, n=7) and experimental (vg, n=6)-at the beginning of fattening period. the diet given to the cg and vg consisted of concentrate and grass hay. in addition, the vg received a supplement of 45 mg vitamin e per lamb in a day during a 75-day fattening period. at the end of the study, average ... | 2003 | 22061985 |
| effect of electrical stunning on meat and carcass quality in lambs. | the effect on meat quality and the presence of haemorrhages were assessed in head-only electrically stunned and non-stunned lambs. colour (l*, a*, b*), muscle ultimate ph (phu), chilling losses and carcass weight at 45 min and 24 h were not significantly different between treatments. however, the amount of blood lost relative to live body weight and the killing-out were significantly higher (p<0.05) in electrically stunned lambs compared with non-stunned lambs. no carcasses with petechiae, ecchy ... | 2003 | 22061982 |
| estimation of lamb carcass composition from measurements of the speed of ultrasound in the soft tissues of live animals and carcasses. | the application of the velocity of sound (vos) technique to lamb carcasses in a previous study (fisher & page, 1986) measured composition at a hind limb and neck site but was not as precise as fat scores in predicting lean proportion. this study examines vos measurements made at sites in the hind limbs and along the vertebral column in live sheep and carcasses. a group (a) comprising five breeds of males and females (n = 61) and a sub-group (b) of scottish blackface castrated males (n = 34) were ... | 1991 | 22061973 |
| effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristics. | thirty-six young merino lambs (15.3kg live weight) were allocated into four equal groups to study the effects of the inclusion of sodium bicarbonate ('bic', 0 vs. 2%) and sugar beet pulp ('sbp', 0 vs. 12%) in the concentrate on meat characteristics. lambs were fed barley straw and concentrate ad libitum. when they reached 25kg a blood sample was taken and the animal slaughtered. after 24h meat characteristics (ph, colour, water holding capacity, warner-bratzler shear force, chemical and fatty ac ... | 2007 | 22061960 |
| irradiation effect on fatty acid composition and conjugated linoleic acid isomers in frozen lamb meat. | the effect of gamma radiation processing on the lipid content, fatty acid composition and conjugated linoleic acid (cla) profile in frozen lamb meat was investigated. samples of longissimus thoracis muscle from lambs fed lucerne basal diets either unsupplemented or supplemented with polyunsaturated vegetable oils were irradiated (7kgy) and analysed. cla contents in lamb meat did not affect (p>0.05) the levels of lipid oxidation induced by the irradiation. no significant differences (p>0.05) were ... | 2007 | 22061959 |
| effect of level of linseed on fatty acid composition of muscles and adipose tissues of lambs with emphasis on trans fatty acids. | the effects of linseed content in concentrates on the fatty acid (fa) composition of adipose tissues and muscles of lambs were studied in a 2×4 design: males (m) vs. females (f) and linseed content (0%, l0, 3%, l3, 6%, l6, 9%, l9). fa proportions were determined both on a db-wax and on a cp-sil column in perirenal (pr), dorsal subcutaneous (sc) adipose tissue and in longissusmus dorsi muscle (im). no effects of linseed contents in the diet on growth performances either in male or female lambs we ... | 2007 | 22061958 |
| live weight and sex effects on carcass and meat quality of "borrego terrincho-pdo" suckling lambs. | fifty seven suckling lambs (28 males and 29 females) of the churra da terra quente breed were used to evaluate the effects of live weight and sex on carcass composition and meat quality traits. lambs were slaughtered at three weight classes (<8kg, 8-11kg and >11kg) according to "borrego terrincho-pdo" specifications. the left sides of the carcasses were totally dissected. the longissimus thoracis and lumborum muscle was used for meat quality determination. dressing proportion and carcass fatness ... | 2007 | 22061955 |
| effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat. | this study investigated the influence of five sources of dietary oil (linseed oil (lo), fish oil (fo), a protected lipid supplement (pls, 18:2 to 18:3 ratio 3:1), fish oil/marine algae (foma) and plsma) on the colour and lipid stability of lamb muscle and the flavour of grilled loin chops. lo produced the highest proportion of 18:3n-3 in muscle phospholipid, the highest ratings for lamb flavour intensity and overall liking and the lowest ratings for abnormal flavour intensity. pls increased the ... | 2007 | 22061940 |
| the production and microbiological status of skin-on sheep carcasses. | there is a demand by certain ethnic consumer groups in the united kingdom for skin-on, singed carcasses, primarily from older sheep, but their production is illegal under current eu legislation. the aim of this study was to devise a protocol to produce carcasses having the desired 'smoked' colour and odour and an acceptable microbiology. a successful result could form the basis of a case to revise the legislation. three key steps in the selected procedure were carcass singeing using specially de ... | 2007 | 22061930 |
| factors affecting the ph decline in lamb after slaughter. | early postmortem ph has been linked to meat tenderness, especially in electrical stimulation and/or rapid chilling applications. in order to evaluate factors that affect ph, a trial was carried out in which 96 lambs were slaughtered over a period of 12 months. carcass traits including age, sex and weight were recorded and the ph of m. longissimus thoracis et lumborum was measured at 0.5, 1.5, 4 and 24 h postmortem. significant differences in ph were present over the 12 months but these differenc ... | 2001 | 22061923 |
| eating quality of commercially processed hot boned sheep meat. | the aim of this work was to establish consumer perceptions of the eating quality of commercially processed hot boned sheep meat. the eating quality scores for tenderness, flavour, juiciness, and overall liking of grilled m. longissimus thoracis et lumborum (ll) were derived from untrained consumers. the animals used in this experiment were sourced from three different properties and were of various ages, breed, and sex, and had been on various quality pastures. all carcases were subjected to imm ... | 2006 | 22061877 |
| effects of early maternal separation of lambs and rearing with minimal and maximal human contact on meat quality. | the present study aims to assess the effect of gentling on behaviour and meat quality of lambs. thirty-two comisana lambs were divided into four groups of eight animals: er (ewe reared), ar (artificially reared) and the corresponding gentled groups erg and arg. the provision of human contacts stimulated gentled subjects to explore, whereas the proportion of idling subjects was reduced (p<0.10). at increasing age the number of subjects contacting the person increased in the gentled groups (p<0.05 ... | 2006 | 22061873 |
| establishment and application of a polymerase chain reaction for the identification of beef. | a polymerase chain reaction (pcr) based method for the identification of beef by amplification of bovine 1.709 satellite dna was established. the method not only was able to amplify raw beef dna, but also cooked or autoclaved meat dna. the sequence selected for amplification consisted of a 218 bp dna fragment lying in the 1.709 satellite dna of bovine. a pair of synthetic oligonucleotides flanking this sequence were used as printers, and genomic dna extracted from beef samples employed as templa ... | 1999 | 22061857 |
| direct transesterification of total fatty acids of adipose tissue, and of freeze-dried muscle and liver with boron-trifluoride in methanol. | the purpose of this study was to demonstrate direct transesterification of fatty acids of tissue total lipids with boron-trifluoride in methanol. adipose tissue, muscle, and liver samples obtained from market-weight lambs, were transesterified with 14% boron-trifluoride in methanol at 80 °c. total lipids of additional samples were first solvent-extracted and then transesterified with 14% boron-trifluoride in methanol. thin layer chromatographic evaluation revealed quantitative conversion of tria ... | 1997 | 22061842 |
| carcass and meat quality of light lambs using principal component analysis. | eighty-six male light lambs of manchego breed were used in this study. principal component (pc) analysis was performed to study the relationship between carcass quality variables (n=22) and between meat quality measures (n=21). the carcass quality was assessed using objective and subjective measurements of conformation and fatness besides the joints proportion and tissues proportion of the leg. the measurements used to evaluate meat quality were ph in longissimus dorsi and semitendinosus muscles ... | 2004 | 22061809 |
| effect of information about animal welfare, expressed in terms of rearing conditions, on lamb acceptability. | the present study was aimed to assess the effect of information about the farming system and welfare of artificially (ar) and ewe-reared lambs (er) on meat acceptability. an 84-consumer panel was asked to give three types of evaluation for both products: tasting without information (perceived liking); information without tasting (expected liking); tasting with information (actual liking). for both products, the expected liking was significantly different from the perceived liking (p<0.001), thus ... | 2007 | 22061797 |
| carcass and meat quality in light lambs from different fat classes in the eu carcass classification system. | ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb european classification system. shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. no significant differences were found among fat classes regarding ph, whc, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (l*, a*, b*), odour intensity or flavour quality. some differences were found in colour evolution ... | 2000 | 22061776 |
| the effects of dietary a-tocopheryl acetate supplementation and modified atmosphere packaging (map) on the quality of lamb patties. | the effects of dietary a-tocopheryl acetate supplementation and/or packaging on the quality of lamb patties were investigated. ewes (n=12) were selected and scanned to assess pregnancy. they were divided into two groups (n=6). the control group was fed a non-supplemented diet of 20 mg a-tocopheryl acetate/kg feed/day for 9 weeks ante-parturition and 3 weeks post-parturition. the lambs were weaned at 3 weeks and fed either the non-supplemented or supplemented diet for 10 weeks prior to slaughter. ... | 2000 | 22061772 |
| the effect of nutritional supplements on growth rate, stress responsiveness, muscle glycogen and meat tenderness in pastoral lambs. | nutritional supplements and a magnesium bolus and were used in lambs in a 2×2 factorial design to investigate the effect on growth, preslaughter stress measurements, muscle glycogen, and meat quality. in total, 64 perendale lambs were used (32.7±0.53 kg, mean±sem). feed supplemented animals received 150 g feed pellets day(-1) in addition to pasture grazing, and this increased growth from 183 to 207 g day(-1). mean delivery of mg from the boluses was 0.17 g day(-1) for 28 days, with no effect on ... | 2002 | 22061745 |
| acceptability of lamb meat from different producing systems and ageing time to german, spanish and british consumers. | in the present study german (de), spanish (es) and british (uk) consumers' acceptance of lamb from their own country compared to lamb from uruguay (uy) was evaluated. two-hundred consumers in each country evaluated tenderness, flavour and overall acceptability of four types of lamb, two from uy (light and heavy lambs aged 20 d) and 2 local (with two ageing times, 7 and 20 d). in each country 1.5cm-thick slices of lamb were evaluated by previously selected consumers in controlled conditions. de a ... | 2006 | 22061739 |
| effect of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures. | sausage containers, derived from animal intestines, are usually preserved by salting and/or drying. adequately salted final products are microbiologically fully acceptable. however casings, even those packed in dry salt, sometimes deteriorate in quality. experiments were performed to improve salting procedures by adding food-grade additives to the salt to improve the microbiological and mechanical properties of the casings. before storage, casings were cured by slush- or dry-salting with or with ... | 1999 | 22061701 |
| a quick and simple method for the identification of meat species and meat products by pcr assay. | the polymerase chain reaction (pcr) was applied to identify six meats (cattle, pig, chicken, sheep, goat and horse) as raw materials for products. by mixing seven primers in appropriate ratios, species-specific dna fragments could be identified by only one multiplex pcr. a forward primer was designed on a conserved dna sequence in the mitochondrial cytochrome b gene, and reverse primers on species-specific dna sequences for each species. pcr primers were designed to give different length fragmen ... | 1999 | 22061698 |
| differences in composition, muscularity, muscle:bone ratio and cut dimensions between six lamb genotypes. | carcass measurements and composition data were obtained for 198 lambs representing two sexes (104 cryptorchids, 94 ewes). dorsal images of 166 of the carcasses were obtained on the slaughter chain using a video camera. the lambs were sired by a selection of poll dorset (pd), texel (t), border leicester (bl) and merino (m) rams, born to border leicester × merino (blm) and merino (m) ewes giving 6 genotypes (pd × blm, t × blm, pd × m, t × m, bl × m, m × m). from the right hindleg and chump, the fo ... | 1997 | 22061667 |
| an objective measure of muscularity: changes with animal growth and differences between genetic lines of southdown sheep. | a measure of muscularity, based on objective measurements, and expressed in terms of muscle depth relative to skeletal dimensions, is proposed and investigated using a simulation model. average muscle depth is assessed as the square root of the muscle weight per unit length of a bone adjacent to the muscle. muscularity is then defined as average muscle depth divided by bone length. evidence based on a theoretical model, results from the literature and data from backfat selection lines of southdo ... | 1991 | 22061654 |
| comparison of different magnesium sources on lamb muscle quality. | wether lambs (n=20) were used to compare the effect of dietary magnesium oxide (mgo), unweathered magnesium mica® (umm) and weathered magnesium mica® (wmm) on muscle quality. lambs were fed a corn-based, control diet (ctrl), or the ctrl supplemented with either mgo, umm, or wmm for 95 days before harvest. following a 24-h chill, carcasses were fabricated, and l*, a* and b* values were determined on the triceps brachii (tb), longissimus thoracis (lt), semimembranosus (sm), and semitendinosus (st) ... | 2000 | 22061577 |
| breed and maturity effects on churra galega bragançana and suffolk lamb carcass characteristics: killing-out proportion and composition. | the aim of this work was to study the carcass killing-out proportions and carcass composition of churra galega bragançana (cgb) and suffolk sheep at 20%, 25%, 30% and 35% of maturity. forty-eight male lambs were used, 24 cgb and 24 suffolks from the bragança's school of agriculture sheep flock. suffolk lambs had greater proportions of leg, shoulder and breast joints, but lower proportions of rib, anterior rib and neck joints. increasing maturity caused a significant decrease in leg and shoulder ... | 2006 | 22061556 |
| fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. | lambs from two turkish breeds, kivircik a meat breed and sakiz a breed used for milk and meat production, were fed a diet containing commercial concentrate and hay in the ratios of either 75:25 or 25:75. the effects on fatty acid composition were studied. after weaning (at about 8 weeks) a total of 40 male lambs (20 kivircik, 20 sakiz) were divided into four groups of 10 animals and fed either commercial concentrate or grass hay-based diets. the lambs were group fed indoors for 60 days. the mean ... | 2006 | 22061549 |
| meat quality of wether lambs grazed on either saltbush (atriplex nummularia) plus supplements or lucerne (medicago sativa). | the meat quality of 42, 8 month-old cross-bred wether lambs that had been grazed on either predominantly saltbush (atriplex nummularia) and supplemented with pasture hay (n=14) or oat grain (n=14) for 68 days was compared to lambs grazed predominantly on lucerne (medicago sativa; n=14). the lambs used in the study ranged in un-fasted liveweight from 44.5 to 63.6kg pre-slaughter. there was no significant (p>0.05) difference between the treatments for liveweight, but there was a significant (p<0.0 ... | 1999 | 22061540 |
| up- and down-regulation of longissimus tenderness parallels changes in the myofibril-bound calpain 3 protein. | the objective of this study was to utilize ca(2+) and zn(2+) treatments of meat to critically explore the possible role of calpain 3 in meat tenderisation. calpains 1 and 2 were also examined for comparative purpose. control animals plus animals infused with cacl(2), zncl(2) or h(2)o were used (six lambs per treatment) to determine the temporal changes in muscle calpain 3 protein in the longissimus thoracis et lumborum (ltl) during post-mortem storage. concurrently, the temporal changes of; (1) ... | 2004 | 22061518 |
| advanced technologies in the meat industry. | new zealand has invested heavily in the development of slaughter dressing and deboning equipment and machinery for sheep and lamb. in total some thirteen machines have been developed to date and all are now commercially available and many examples are working within new zealand and overseas. significant economic savings have been derived from the introduction of these machines. the australian meat industry is funding a major programme in beef slaughter technology development. eleven modules have ... | 1994 | 22061465 |
| effect of grass or concentrate feeding systems on lamb carcass and meat quality. | thirty-two male ile de france lambs were divided into four equal groups at age 37 days. two groups were allowed to graze a natural pasture in france each at a different growth rate (grass high and grass low groups). the other two groups were raised in stalls and fed concentrates to achieve the same growth rates (stall high and stall low groups, respectively) as from the grass groups. the animals were slaughtered when they attained 35 kg and their carcass and meat quality were evaluated. animals ... | 2002 | 22061409 |
| effects of metabolic modifiers on carcass traits and meat quality. | much research has been conducted and published about metabolic modifiers that increase growth rate, improve feed efficiency, increase carcass leanness, and decrease carcass fatness. most of these metabolic modifiers have been developed to improve efficiency and profitability of livestock production and to improve carcass composition, with fewer of them developed and researched specifically to improve meat quality. some of the metabolic modifiers can have negative effects on visual and sensory me ... | 2007 | 22061403 |
| quantitative competitive (qc) pcr for quantification of porcine dna. | many meat products nowadays may contain several species in different proportions. to protect consumers from fraud and misdeclarations, not only a qualitative but also a quantitative monitoring of ingredients of complex food products is necessary. dna based techniques like the polymerase chain reaction (pcr) are widely used for identification of species but no answer to the proportional amount of a certain species could be given using current techniques. in this study we report the development an ... | 2001 | 22061359 |
| diverse lamb genotypes. 3. eating quality and the relationship between its objective measurement and sensory assessment. | the effect of genotype on eating quality was evaluated on m. longissimus thoracis et lumborum (ltl) muscle of 60 lambs. the lambs were sired by a selection of texel (t), poll dorset (pd), border leicester (bl) and merino (m) rams, crossed with border leicester x merino (blm) and merino (m) ewes giving six genotypes (txblm, pdxblm, txm, pdxm, blxm and mxm). the relationships between sensory panel assessment of eating quality attributes and ph, cooking loss and shear force were also investigated. ... | 2001 | 22061358 |
| the influence of final conditions on meat colour in light lamb carcasses. | tristimulus values (x, y, z) and cielab colourimetric coordinates have been measured in m. longissimus dorsi and m. triceps braquialis caput longum muscles in 86 light carcasses of lambs from different origins. by applying to these data different mathematical methods (anova, discriminant analysis, principal components analysis and cluster analysis) we have obtained a good classification of these animals in groups, which has been established according to the different final conditions (feeding or ... | 2001 | 22061353 |
| composition and sensory evaluation of lamb carcasses used for the traditional mexican lamb dish, "barbacoa". | the objective of this study was to determine the differences in carcass characteristics and sensory attributes of "barbacoa" (a traditional mexican lamb dish), both of imported (new zealand) and domestic lambs in mexico. a total of 28 carcasses from pelibuey, pelibuey×suffolk and imported lambs were used. carcass composition was determined by dissection of primal cuts from the left half of each carcass. the "barbacoa" from each ovine group was prepared separately in order to perform a consumer s ... | 2004 | 22061334 |
| video image analysis in the australian meat industry - precision and accuracy of predicting lean meat yield in lamb carcasses. | a wide selection of lamb types of mixed sex (ewes and wethers) were slaughtered at a commercial abattoir and during this process images of 360 carcasses were obtained online using the viascan® system developed by meat and livestock australia. soft tissue depth at the gr site (thickness of tissue over the 12th rib 110 mm from the midline) was measured by an abattoir employee using the aus-meat sheep probe (pgr). another measure of this thickness was taken in the chiller using a gr knife (ngr). ea ... | 2004 | 22061323 |
| influence of feeding vitamin d(3) and aging on the tenderness of four lamb muscles. | in trial 1, rams (n=26) were fed different levels (0, 250,000, 500,000 or 750,000 iu) of vitamin d(3) for 4 days to determine the most effective dose to increase blood calcium concentrations. trial 2 consisted of feeding feedlot lambs (n=40) different levels (0 or 750,000 iu) of vitamin d(3) for 14 days to determine if vitamin d(3) could improve the tenderness of lamb muscles. lambs were slaughtered and the m. longissimus lumborum, m. biceps femoris, m. semitendinosus, and m. semimembranosus wer ... | 2004 | 22061312 |
| fat-borne volatiles and sheepmeat odour. | the effects of lamb age and diet on volatiles from fat are described. rendered fat from ram lambs raised on ewe's milk then a corn-based diet was compared with that from lambs raised on milk and a pasture of grass/clover, six treatments in all. an additional treatment comprised very old ewes maintained on pasture. helium-borne volatiles of rendered fat were resolved on a db5 gas chromatographic column and the mass spectra obtained. long chain alka(e)nes like neophytadiene were dominant in pastur ... | 1997 | 22061302 |
| diet and growth effects in panel assessment of sheepmeat odour and flavour. | the effects of sheep age and diet on several odours and flavours are described. ram lambs raised on ewe's milk then a corn-based diet were compared with lambs raised on milk and a pasture of grass/clover, six treatments in all. a seventh treatment comprised very old ewes maintained on pasture. fat and lean from forequarters was minced and cooked together. cooked lean was assessed for intensity by a sensory panel for 10 flavour attributes. four showed significant (p < 0.01) treatment effects: 'sh ... | 1997 | 22061301 |
| ash and calcium as measures of bone in meat and bone mixtures. | bone content of mechanically recovered meat is usually controlled by setting calcium limits, but these limits may allow more bone in some products because calcium content of fresh bone is variable. studies involving deposition of energy, nutrients, and minerals are also dependent on ash or calcium to determine bone content of carcasses. however, ash and calcium, which is 37% of bone ash, varies by age of animal, presence or absence of tissues such as marrow or cartilage that are associated with ... | 2000 | 22061280 |
| meat quality of lambs of indigenous dairy greek breeds as influenced by dietary protein and gastrointestinal nematode challenge. | the effect of dietary protein and gastrointestinal (gi) parasitism on growth and meat quality of lambs was assessed using 60 animals. the lambs were randomly allocated to one of three treatment groups (n=20): group a, which served as control, group b that was regularly treated with albendazole and group c, which was given supplementary feeding with dietary protein. the three groups of lambs grazed into a pasture (lolium perenne), which was contaminated with l(3) larvae of gi nematodes. lamb grow ... | 2007 | 22061258 |
| meat quality characteristics of springbok (antidorcas marsupialis). 2: chemical composition of springbok meat as influenced by age, gender and production region. | the effects of age, gender and production region on the chemical, mineral and amino acid composition of the m. longissimus dorsi (ld) muscle of springbok were investigated. there was a significant gender(*)region interaction for protein content - for the four production regions it varied between 18.80 and 21.16g/100g. the intramuscular fat (imf) content of the ld muscle varied between 1.32 and 3.46g/100g. females (3.13±0.28g/100g) had a higher (p<0.05) fat content than males (1.35±0.08g/100g). t ... | 2007 | 22061255 |
| intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementation. | the aim of this trial was to investigate the effects that dietary tannins have on lamb intramuscular fatty acids. twenty-seven lambs were divided into three homogeneous groups: control group, receiving commercial concentrate based on maize; tannin group, fed a diet based on carob pulp (45% as fed basis); peg group, receiving the same diet as the latter with addition of 42g/kg of polyethylene glycol (peg, a binding agent that eliminates the effects of condensed tannins). the duration of the trial ... | 2007 | 22061252 |
| lipid oxidation in lamb meat: effect of the weight, handling previous slaughter and modified atmospheres. | this study examined the effect of pre-slaughter handling (electrical, gas (co(2)) or non-stunning) on lipid oxidation (as thiobarbituric acid reactive substances, tbars; in the unit of mg malondialdehyde/kg(-1) of meat) of spanish manchega breed lamb meat, at 24h and at 7 days post-mortem. lambs were slaughtered at two different weights (light (l), 25kg, vs. suckling (s), 12.8kg). in general gas-stunned lambs had lower lipid oxidation (p<0.001), and it was higher (p<0.001) in light lambs compare ... | 2007 | 22061249 |
| sheep carcass composition estimated from longissimus thoracis et lumborum muscle volume measured by in vivo real-time ultrasonography. | the use of longissimus thoracis et lumborum muscle (lm) volume measured in vivo by real-time ultrasonography (rtu) to estimate carcass composition was evaluated in 47 female sheep. animals were scanned over six sites (7th, 9th, 11th and 13th thoracic vertebrae and 2nd and 4th lumbar vertebrae). after slaughter carcass weight (cw) and composition by dissection were determined. rtu volume measurements were calculated by multiplying the lm area at each site by the vertebra lengths. equivalent measu ... | 2007 | 22061248 |
| effect of different stunning systems on meat quality of light lamb. | the present study was proposed to compare the effect that different types of stunning (ts) had on the quality of refrigerated meat from light lambs of the spanish manchega breed at 24h and 7 days post-mortem. lambs were electrically stunned (esl; n=10), using co(2) (gsl; n=10) or slaughtered without previous stunning (usl; n=10). measurements on meat quality were carried out by evaluating ph, colour coordinates (l(*), a(*), b(*)), water holding capacity (whc), cooking loss (cl), shear force (sf) ... | 2007 | 22061244 |
| pcr identification of meats from chamois (rupicapra rupicapra), pyrenean ibex (capra pyrenaica), and mouflon (ovis ammon) targeting specific sequences from the mitochondrial d-loop region. | a polymerase chain reaction (pcr) assay was developed for the identification of meats from chamois (rupicapra rupicapra), pyrenean ibex (capra pyrenaica), and mouflon (ovis ammon) by using oligonucleotides targeting mitochondrial d-loop sequences. a d-loop region (~700-1000 bp) was firstly amplified and sequenced from various game and domestic meat dnas, and three primer sets were then designed on the basis of nucleotide multialignment of the generated d-loop sequences. as expected from sequence ... | 2007 | 22061240 |
| the relationship between tenderness, proteolysis, muscle contraction and dissociation of actomyosin. | the right side m. longmissius thoracis et lumborum (ltl) of 18 10-month-old male lambs was injected with the protease inhibitor e-64, and the left side was injected with isotonic saline within 30 min of stunning. carcasses were hung during chilling by one of three methods; achilles tendon; pubic symphysis or pubic symphysis with 2-kg weights attached to each hindleg. the ltl section was divided into three portions and aged for either 1, 3 or 7 days. the tenderness, myofibrillar fragmentation and ... | 2001 | 22061160 |
| effect of partially replacing dietary barley with 20% carob pulp on post-weaning growth, and carcass and meat characteristics of comisana lambs. | sixteen male comisana lambs were divided into two groups of eight at age 45 days. one group received a commercial pelleted diet (control) and the other group (carob) received a diet in which 20% carob pulp was used in partial replacement of barley. the animals were slaughtered at 100 days. no significant differences were observed for live weight, although the carob group ate 14% more dry matter, showing a higher conversion index (2.68 and 3.22kg dry matter per kg weight gain respectively for con ... | 1998 | 22061154 |
| the effect of dietary vitamin e supplementation on the quality of fresh and frozen lamb meat. | the effect of dietary a-tocopheryl acetate supplementation on the uptake of a-tocopherol in ewe plasma, lamb plasma, milk, organs and muscles was investigated. the oxidative stability and colour in fresh m. longissimus dorsi and frozen m. longissimus dorsi, m. psoas major and m. gluteus medius were also investigated. ewes (n = 12) were selected and scanned to assess pregnancy. they were divided into two groups (n = 6). the control group was fed a diet containing 20 mg a-tocopheryl acetate/kg fee ... | 1997 | 22061135 |
| fatty acid composition and cholesterol content of muscles as related to genotype and vitamin e treatment in crossbred lambs. | various factors (weight, sex, diet and breed) influence meat lamb fatty acid composition. the present study was undertaken to evaluate the lipid profile in two different lamb types. sixty crossbred lambs (ile de france×pagliarola and gentile di puglia×sopravissana) were used to determine cholesterol, lipid content and fatty acid profile of longissimus dorsi, semimembranosus and gluteobiceps muscles. moreover, the effect of vitamin e treatment in vivo on propensity of the lamb meat to lipoperoxid ... | 2004 | 22061115 |
| carcass physical and chemical composition of three fat-tailed breeds of sheep. | physical and chemical compositions of carcasses of 73 intact ram lambs of three fat-tailed iranian breeds; karakul (k), mehraban (m) and baluchi (b) were studied. lambs were 195 days old at slaughter. weight of wholesale cuts and bone, fat trim and trimmed meat of each cut were recorded. moisture, protein, ether extract and ash were determined in each of the deboned cuts. the higher (p < 0·01) proportion of leg and shoulder in k compared with those in the other two breeds was due to a smaller (p ... | 1991 | 22061097 |
| tenderization of wether lambs meat through pre-rigor infusion of calcium ions. | a study involving 36 wether lamb carcasses was conducted in order to evaluate the effects of 0.3 m cacl(2) injection on final tenderness in muscle longissimus thoracis et lumborum. injection of wether lamb carcasses with cacl(2) accelerated the post mortem tenderization process. both control and distilled water injected animals had similar ca(2+)-dependent proteases (µ-calpain and m-calpain) and their inhibitor (calpastatin) activities, whereas these were all significantly decreased in cacl(2) i ... | 2000 | 22061085 |
| the effects of diet and breed on the volatile compounds of cooked lamb. | the effect of varying the n-3 polyunsaturated fatty acid (pufa) composition of lamb muscle on the formation of aroma volatiles during cooking has been examined. the meat was obtained from four groups of suffolk and soay lambs fed different supplementary fats: a palm-oil based control; bruised whole linseed, which increased muscle levels of a-linolenic acid (c18:3 n-3); fish oil, which increased eicosapentaenoic acid (epa, c20:5 n-3) and docosahexaenoic acid (dha, c22:6 n-3); and equal quantities ... | 2000 | 22061080 |
| fatty acid composition and eating quality of lamb types derived from four diverse breed × production systems. | carcass composition, muscle fatty acids and eating quality of loin chops were examined in ram lambs from four diverse breed × production system groups: pure welsh mountain off upland flora, pure soays off lowland grass, suffolk crosses off lowland grass and suffolk crosses off concentrates. the two suffolk groups had heavier and better muscled carcasses than the others and soays were particularly lean. fatty acid composition was different between the groups. the forage-fed lambs all had high con ... | 2000 | 22061079 |
| tenderness of ovine semimembranosus: is collagen concentration or solubility the critical factor? | the concentration and heat-dependent solubility of collagen were measured in the semimembranosus (36 animals) and, for comparison, the gluteus (108) muscles of sheep aged 4 months to 5 years. for both muscles, solubility declined with age but concentration remained unchanged. compared to gluteus and other major ovine muscles, the semimembranosus had markedly insoluble collagen at a relatively low concentration. to assess the relative importance of collagen concentration and solubility on tendern ... | 1993 | 22061032 |
| influence of repeated restraint and isolation stress and electrolyte administration on carcass quality and muscle electrolyte content of sheep. | crossbred lambs were assigned, within weight blocks, to one of four treatments applied in a 2 × 2 factorial design (n = 6 per treatment). treatment main effects included no stress (ns) or three consecutive days of restraint and isolation stress (ris) and treatment with either water (w) or electrolytes (e). the experimental design resulted in four treatments, namely ns-lambs given w, ns-lambs given e, ris-lambs given w, and ris-lambs given e. stress treatment consisted of moving each lamb from it ... | 1993 | 22061030 |
| prediction of suckling lamb carcass composition from objective and subjective carcass measurements. | correlations and regression between fatness and carcass conformation measurements and carcass tissue composition has been studied for both sexes in suckling lambs, with slaughter weights between 9 and 15 kg. objective fat measurements showed higher correlations than subjective fat measurements, mainly with carcass fat. conformation measurements presented greater correlations with tissues weight than with tissues proportion (r?0.50). ccw was highly correlated with total muscle in the carcass (r(2 ... | 2004 | 22061023 |
| effect of food grade organic acids on inoculated s. aureus, l. monocytogenes, e. coli and s. typhimurium in sheep/goat meat stored at refrigeration temperature. | sheep/goat forequarters procured from freshly slaughtered animals were decontaminated with hot water and inoculated with staphylococcus aureus, listeria monocytogenes, escherichia coli and salmonella typhimurium. the forequarters were individually spray washed with 2% lactic acid and 1.5% acetic + 1.5% propionic acid combination. total viable count (tvc) of the treated meat samples was reduced by about 0.52 and 1.16 log units with marginal changes in colour and odour scores. inoculated organisms ... | 2004 | 22061013 |
| carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. | carcass composition and meat quality attributes were compared in yearling sheep and goats. after weaning at 3 months of age, the animals were maintained under stall fed condition up to 1 year of age. throughout the study, the animals were maintained on ad libitum complete feed (50:50 roughage and concentrate). the yearling sheep had higher (p<0.05) pre slaughter weight, hot carcass weight and dressing % than the goats. the muscular development as indicated by loin eye area was significantly (p<0 ... | 2004 | 22061005 |
| prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. | this study was implemented to evaluate the potential of visible and near infrared reflectance (nir) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. a total of 232 muscle samples from texel and scottish blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (tp). then, these parameters were predicted from vis/nir spectra. the prediction equations showed that the absorbance data could explain a significant bu ... | 2007 | 22060994 |
| evaluation of a commercial lateral flow feed test for rapid detection of beef and sheep content in raw and cooked meats. | meat species adulteration is a common problem in the retail market. this study investigated the feasibility of a commercial lateral flow immunoassay designed to detect ruminant muscle tissue in feedstuffs, such as "meat-and-bone meal" (mbm) for detection of beef and/or sheep flesh in meat mixtures, and developed a simple method for meat sample extraction. laboratory adulterated samples including raw, cooked (100°c, 30min), and sterilized (121°c, 15min) beef-in-chicken, beef-in-turkey, and lamb-i ... | 2007 | 22060991 |
| indoor fattening of lambs raised on pasture: 2. influence of stall finishing duration on triglyceride and phospholipid fatty acids in the longissimus thoracis muscle. | twenty-four male ile-de-france lambs (six blocks of homologous lambs) were used to study the effect of four feeding systems on muscle triglyceride (tg) and phospholipid (pl) fatty acids (fa) from the longissimus thoracis (lt): raised and finished on cool season grasses (g), raised on the same grasses and stall-finished, indoors, on concentrates and hay, respectively, for 22 (gss) and 41 days (gsl), and stall-feeding, indoors, on concentrate and hay during both growing and finishing periods (s). ... | 2007 | 22060983 |
| carcass traits of kheri lambs maintained on different system of feeding management. | the study was conducted on 6-month-old finisher lambs of the kheri breed raised under extensive range management (g1), grazing with ad libitum concentrate supplementation (g2) or intensive feeding (g3) to assess dressing yield, cutability of standard cuts, composition of the carcass and the efficiency of mutton production from the three defined systems. the weaning weight of the lambs in the three groups was similar while the finishing weight, total body weight gain in the experiment, average da ... | 2007 | 22060980 |
| influence of ewe feeding systems on fatty acid composition of suckling lambs. | the main objective of this study was to evaluate the effects of ewe dietary treatments on the intramuscular fatty acid composition of suckling lambs. twenty-four pregnant italian merino ewes were divided into two equal groups. one group (pasture-fed group) was allowed to graze a natural pasture and the other group (stall-fed group) was penned indoors and fed with hay and concentrate. after lambing, all ewes stayed with their respective lambs for the whole experimental period. lambs were slaughte ... | 2007 | 22060979 |
| endurance-exercised growing sheep: ii. tenderness increase and change in meat quality. | a study was conducted to examine the effect, in ram lambs, of chronic treadmill exercise, on meat quality. a secondary objective was to relate changes in tenderness to metabolic and chemical phonomena. meat quality traits, including instrumental measurements of tenderness and thaw and drip losses, were recorded for two muscles from the hind limb (semimembranosus sm; vastus lateralis, vl). chemical analyses, including total and soluble collagen, total and myofibrillar protein, and myofibrillar fr ... | 1991 | 22060972 |
| endurance-exercised growing sheep: i. post-mortem and histological changes in skeletal muscles. | a study was conducted with suffolk ram lambs to determine whether chronic endurance exercise would affect post-mortem changes in muscle tissue. muscle fibre diameters, sarcomere lengths, fibre types, and ph and temperature declines were measured in five skeletal muscles (semimembranosus, sm: vastus lateralis, vl; semitendinosus, st; psoas major, pm; gastrocnemius, g). the exercise had no significant effect on muscle size or muscle fibre diameter in any of the muscles studied. however, endurance- ... | 1991 | 22060971 |
| the relationship between muscularity, muscle:bone ratio and cut dimensions in male and female lamb carcasses and the measurement of muscularity using image analysis. | dorsal images of 57 whole lamb carcasses (mean 22.5 kg, sd 2.3 kg) were obtained on a slaughter chain using a video camera. the lambs represented two sexes (29 cryptorchids, 28 ewes) and one genotype (poll dorset × border leicester × merino). cryptorchid carcasses were significantly (p < 0.05) leaner than ewe carcasses at a common weight but there was little difference in dimensional measurements of m. longissimus thoracis et lumborum (ll). the cryptorchid carcasses had a significantly better co ... | 1996 | 22060946 |
| effect of age on fatty acid composition of italian merino suckling lambs. | the present study was undertaken to evaluate the effect of age on lipid content and composition of lamb meat. thirty suckling ram lambs of the italian merino breed, reared according to a traditional semi-extensive management, were slaughtered at 30, 50 and 70 days of age to evaluate total lipids and fatty acid profile in three different muscles: longissimus dorsi (ld), semimembranosus (sm) and quadriceps femoris (qf). age did not dramatically modify lipid content and composition, even if effects ... | 2005 | 22060933 |
| lamb meat quality of two breeds with protected origin designation. influence of breed, sex and live weight. | lamb meat quality of two portuguese products was examined. the influences of slaughter weight, sex and breed on eating quality were evaluated. data were obtained from 72 lambs of two different breeds with protected designation origin. in accord with the normal slaughter weight in the region three classes were considered: a: 9-14kg live weight; b: 14-19kg live weight and c: 19-24kg live weight. ph of m. longissimus thoracis et lumborum muscle (mtl) was measured 1h and 24h after slaughter. meat co ... | 2005 | 22060929 |
| sequence analysis of mitochondrial 12s rrna gene can identify meat species. | in this study, sequence analysis of mitochondrial 12s rrna has been applied for meat species identification. the procedure involves polymerase chain reaction (pcr) amplification of a fragment of mitochondrial (mt) 12s rrna gene and sequencing of amplicons. amplified product of mt 12s rrna gene was 456 bp in size. species sequenced include cattle (bos indicus), buffalo (bubalus bubalis), sheep (ovis aries), goat (capra hircus) and mithun (bos frontalis). sequences were compared with the reported ... | 2004 | 22060864 |
| effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the m. longissimus thoracis of lambs. | thirty-two male ile-de-france lambs were used in a factorial 2×2 design to analyse the effects of feeding systems (grass outdoor, g, or concentrate and hay indoor: stall, s) and of growth rate (low, l, or high, h) on total lipids, triglyceride (tg) and phospholipid (pl) contents and their fatty acid composition in the longissimus thoracis muscle (l.t.). contents were lower for tg (10.4 vs. 15.8 mg/100 g fresh tissue, p<0.05) and higher for pl (6.4 vs. 5.8 mg/100 g fresh tissue, p <0.05) in grass ... | 2004 | 22060862 |
| the effect of growth rate and ultimate ph on meat quality of lambs. | entire male romney lambs (n = 60) were grown slowly (67 g/day) and slaughtered at 14 months of age at an anticipated carcass weight of 18 kg. another group of ram lambs (n = 15) from the same genetic background (born 7 months later) were grown rapidly (162 g/day) for 7 months and slaughtered at the same time and at a similar carcass weight. preslaughter shearing (20 days prior to slaughter) and swim washing (3 times) were variously imposed upon the 14-month old lambs to give them a graded presla ... | 1993 | 22060837 |
| a note on the muscle, fat and bone contents of portuguese light lamb carcasses. | a total of 72 lambs weighing between 10.1-13.0 kg (category c of the european union grading for light lambs) from the bragançano, campaniço, merino branco, merino preto e serra da estrela breeds were studied. these breeds represent 66.8% of the portuguese sheep population. evaluations were made at the same subcutaneous fat contents in the carcass (88.5 g kg(-1)). small, significant (p < 0.05) differences in the range of muscle and bone contents were found; the ranges being 30 and 25 g kg(-1), re ... | 1998 | 22060806 |
| fatty acid composition and sensory characteristics of lamb carcasses from britain and spain. | fatty acid composition of intramuscular fat in m. longissimus was measured in four groups of lambs representing two spanish breeds: rasa aragonesa (ra) and merino (me) and two british lamb types: the welsh mountain breed (wm), whose carcasses were purchased in spain and typical early lambs (el) purchased in britain. the lambs grown in spain were concentrate fed and slaughtered at a lighter weight and lower age than those grown in britain. the british lamb carcasses purchased in spain were of a s ... | 2000 | 22060790 |
| antigenic specificity of monoclonal antibodies to beef myoglobin determined by cross-reactivity studies against myoglobins from domestic species. | six rat monoclonal antibodies to beef myoglobin were studied to pinpoint the antigenic determinants they recognize. their ability to bind myoglobin from beef, sheep, goat, horse, pig and chicken was compared in a competitive elisa using biotinylated beef myoglobin. correlation of sequence differences with relative binding allowed us to identify critical antigenic residues recognized by these antibodies. each domain included residues previously considered not to be directly involved in the antige ... | 1996 | 22060771 |
| cooking- and juiciness-related quality characteristics of goat and sheep meat. | significant differences exist between the quality characteristics of meat obtained from 27 sheep, angora and boer goat carcases, when compared. sheep meat showed greater drip loss than goat meat and was more juicy than that of angora and boer goat meat. in general, angora goat meat was found to be more juicy than boer goat meat. drip loss increased significantly with increased animal age. meat of younger animals (no permanent incisors) was more juicy (initial and sustained) than that of older an ... | 1993 | 22060745 |
| flavour- and tenderness-related quality characteristics of goat and sheep meat. | the quality characteristics of 27 angora goats, boer goats and sheep carcases were compared. significant differences exist between the quality characteristics of sheep meat and angora or boer goat meat. sheep meat has a more intense aroma, it is more tender, contains less fibrous tissue residue and the species flavour is more pronounced (typical) than that of angora and boer goat meat. in general, goat meat was found to be significantly different to sheep meat, the angora to a lesser extent, how ... | 1993 | 22060744 |
| small ruminant production systems and factors affecting lamb meat quality. | the influence of sheep production systems on the environment of the mediterranean area and the different productive systems of lamb in spain are described. moreover the actual knowledge (90s decade) about factors influencing the quality of lamb meat is reviewed, highlighting the importance of productive and pre-slaughter factors on carcass quality and post-slaughter factors on meat quality. also the significance of culinary cultural back-ground on the acceptance of sheep meat is discussed. | 1998 | 22060719 |
| model system evaluations of the effects of different levels of k(2)hpo(4) nacl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions. | the effects of different levels of k(2)hpo(4), nacl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. emulsion stability (es) and emulsion viscosity (ev) of frozen meat tissue were both decreased, by 3·6% and 10·5% respectively, when compared to fresh meat. es was decreased by 4·0% and 3·7% at 5°c and 11°c oil temperature respectively when c ... | 1993 | 22060660 |
| recent developments in sheep and beef processing in australasia. | new zealand and australia have invested heavily in the development of slaughter, dressing and deboning equipment for sheep and beef. a number of sheep dressing and deboning machines are now in commercial use after completing their development. the success of some of these developments has encouraged further investment in sheep dressing and deboning and beef deboning developments. many of these developments will be ready for commercial use within the next two years. | 1996 | 22060649 |
| interruption of microbial cycles in farm animals from farm to table. | the fact that only slight problems are posed by salmonella, campylobacter and escherichia coli o157 in mammalian farm animals in norway, is undoubtedly due in large degree to the agricultural set-up with small farms and small herds, allowing a good overview of the situation at any time. other factors are the very limited import of breeding animals and food products of animal origin, microbiological control of animal feed, and favourable geographical and climatic conditions. however, the norwegia ... | 1996 | 22060640 |
| diverse lamb genotypes-2. meat ph, colour and tenderness. | the effect of genotype on meat ultimate ph, colour and tenderness was studied in 3 experiments involving 436 lambs. the lambs were sired by a selection of texel (t), poll dorset (pd), border leicester (bl) and merino (m) rams, crossed with border leicester × merino (blm) and merino (m) ewes giving 6 genotypes (t × blm, pd × blm, t × m, pd × m, blm and m × m). in experiment 1, ph data were obtained for 4 muscles (m. semimembranosus (sm), m. biceps femoris m. semitendinosus and m. longissimius tho ... | 1998 | 22060628 |