Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat
| Autor: | Felipe Ruiz de Huidobro, Eugenio Miguel, B. Blázquez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Molar
General Veterinary biology 040301 veterinary sciences Veterinary medicine Flavour 0402 animal and dairy science Live weight food and beverages Sensory system weight 04 agricultural and veterinary sciences biology.organism_classification 040201 dairy & animal science Article Breed 0403 veterinary science Animal science QL1-991 Rubia SF600-1100 sex Animal Science and Zoology meat sensory quality Zoology |
| Zdroj: | Animals, Vol 11, Iss 1293, p 1293 (2021) Animals Volume 11 Issue 5 Animals : an Open Access Journal from MDPI |
| ISSN: | 2076-2615 |
| Popis: | Simple Summary Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat. Abstract Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds. |
| Databáze: | OpenAIRE |
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