| Autor: |
Ivanov, Nikolay, Laleva, Stayka, Аngelova, Теоdora, Penchev, Ivan G. |
| Předmět: |
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| Zdroj: |
Bulgarian Journal of Agricultural Science; 2024, Vol. 30 Issue 1, p163-169, 7p |
| Abstrakt: |
The aim of the present study was to analyse the chemical composition and technological properties of lamb meat musculus Semimembranosus (SM) by the 24th h post-slaughter and after 7 days of cold storage at 0-4°С. The meat was obtained from Bulgarian Synthetic Dairy Population lambs (I group, control), and F1 crosses of BDSP with Ile-de-France (II group) and Mouton Charollais (III group) breeds. The slaughter live weight of animals was 22-23 kg. The tenderness of SM from crosses with Ile-de-France was statistically significantly higher compared to that of control group (Р ≤ 0.01), after 24-hour storage at 0-4°С. The fat content of SM from group III was by 12.39% lower than that of control lambs (Р ≤ 0.05). The pH values of SM were lower 24 h after slaughter compared to those after 7 days of cold storage in the three groups of animals (Р ≤ 0.05). The water holding capacity by the 24th post-slaughter hour in crosses with Ile-de-France and Mouton Charollais was better than that on the 7th day of cold storage (Р ≤ 0.05). Also, the water absorption capacity in distilled water and saline after 24 h of cold storage exceeded the values measured on the 7th day of storage in the three studied groups (Р ≤ 0.05). Cooking loss percentages on the 24th hour post-slaughter were higher in control lambs (Р ≤ 0.01) and in group III (Р ≤ 0.05), compared to values after 7 days of cold storage. Seven days after slaughter, the SM tenderness was better than that on the 24th hour in control lambs (Р ≤ 0.01) and crosses with Mouton Charollais (Р ≤ 0.05). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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