COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT
The aim of the present study was to evaluate the effect of sex and slaughter weight of Istrian sheep lambs on pH value and meat colour. The study included 118 lambs of both sexes (64 male and 54 female) which were, prior slaughter, divided into two groups: light (17.76 kg; 28 male and 32 female) and...
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| Format: | Article |
| Language: | English |
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Faculty of Agrobitechnical Sciences Osijek
2016-06-01
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| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-22-1-6.pdf |
| _version_ | 1818135295769444352 |
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| author | Valentino Držaić Ana Kaić Ivan Širić Zvonko Antunović Boro Mioč |
| author_facet | Valentino Držaić Ana Kaić Ivan Širić Zvonko Antunović Boro Mioč |
| author_sort | Valentino Držaić |
| collection | DOAJ |
| description | The aim of the present study was to evaluate the effect of sex and slaughter weight of Istrian sheep lambs on pH value and meat colour. The study included 118 lambs of both sexes (64 male and 54 female) which were, prior slaughter, divided into two groups: light (17.76 kg; 28 male and 32 female) and heavy (20.17 kg; 3 male and 22 female). Carcass weight was determined immediately after carcass processing and after 24 hours, while the pH value and meat colour were determined 45 minutes and 24 hours after slaughter. Average hot and cold carcass weights in light lambs were 9.76 and 9.47 kg, and in heavy lambs 11.80 and 11.49 kg, with chilling loss of 2.96 and 2.60% respectively. Istrian sheep lambs carcasses are quite uniform in relation to sex in terms of all the investigated traits, except value of L* and a* colour parameters. For the production of larger lamb meat quantities it might be recommended to increase lambs slaughter weight since the higher slaughter weight has the positive effect on carcass weight and chilling loss while retaining the desirable values of meat quality parameters. |
| first_indexed | 2024-12-11T09:22:15Z |
| format | Article |
| id | doaj.art-0de802b4047c45f4ab0c7bc617d3b028 |
| institution | Directory Open Access Journal |
| issn | 1330-7142 1848-8080 |
| language | English |
| last_indexed | 2024-12-11T09:22:15Z |
| publishDate | 2016-06-01 |
| publisher | Faculty of Agrobitechnical Sciences Osijek |
| record_format | Article |
| series | Poljoprivreda |
| spelling | doaj.art-0de802b4047c45f4ab0c7bc617d3b0282022-12-22T01:13:14ZengFaculty of Agrobitechnical Sciences OsijekPoljoprivreda1330-71421848-80802016-06-01221394510.18047/poljo.22.1.6COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEATValentino Držaić 0Ana Kaić 1Ivan Širić 2Zvonko Antunović3Boro Mioč4University of Zagreb, Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Zagreb, Croatia Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek, Osijek, Croatia University of Zagreb, Faculty of Agriculture, Zagreb, CroatiaThe aim of the present study was to evaluate the effect of sex and slaughter weight of Istrian sheep lambs on pH value and meat colour. The study included 118 lambs of both sexes (64 male and 54 female) which were, prior slaughter, divided into two groups: light (17.76 kg; 28 male and 32 female) and heavy (20.17 kg; 3 male and 22 female). Carcass weight was determined immediately after carcass processing and after 24 hours, while the pH value and meat colour were determined 45 minutes and 24 hours after slaughter. Average hot and cold carcass weights in light lambs were 9.76 and 9.47 kg, and in heavy lambs 11.80 and 11.49 kg, with chilling loss of 2.96 and 2.60% respectively. Istrian sheep lambs carcasses are quite uniform in relation to sex in terms of all the investigated traits, except value of L* and a* colour parameters. For the production of larger lamb meat quantities it might be recommended to increase lambs slaughter weight since the higher slaughter weight has the positive effect on carcass weight and chilling loss while retaining the desirable values of meat quality parameters.http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-22-1-6.pdfIstrian sheep lambssexslaughter weightpH valuemeat colour |
| spellingShingle | Valentino Držaić Ana Kaić Ivan Širić Zvonko Antunović Boro Mioč COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT Poljoprivreda Istrian sheep lambs sex slaughter weight pH value meat colour |
| title | COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT |
| title_full | COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT |
| title_fullStr | COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT |
| title_full_unstemmed | COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT |
| title_short | COLOUR AND pH VALUE OF ISTRIAN SHEEP LAMBS MEAT |
| title_sort | colour and ph value of istrian sheep lambs meat |
| topic | Istrian sheep lambs sex slaughter weight pH value meat colour |
| url | http://poljoprivreda.pfos.hr/upload/publications/poljoprivreda-22-1-6.pdf |
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