Hair sheep lamb meat ageing an instrumental texture analysi

Background: The shortening produced during rigor-mortis is an important meat problem due to variation in ageing conditions as a consequence of isometric tension induced by storage conditions which could be improved by processing conditions. Texture is a variety of sensations given by hardness and so...

Full description

Autores:
Albarracín, William H.
Sánchez, Iván CB.
Villegas, Camilo
Tipo de recurso:
Article of journal
Fecha de publicación:
2016
Institución:
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
Repositorio:
Repositorio Institucional UDCA
Idioma:
eng
OAI Identifier:
oai:repository.udca.edu.co:11158/3207
Acceso en línea:
https://repository.udca.edu.co/handle/11158/3207
Palabra clave:
Lamb meat
Slaughter conditions
Texture
TPA
Warner Bratzler
Carne de cordero
Textura de la carne
Oveja
Pelo
Rights
openAccess
License
Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales
Description
Summary:Background: The shortening produced during rigor-mortis is an important meat problem due to variation in ageing conditions as a consequence of isometric tension induced by storage conditions which could be improved by processing conditions. Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on instrumental texture behavior. Methods: Fiftyfour 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. Samples were subjected to Warner Bratzler shear force and texture profile analysis (TPA). Results: Warner Bratzler results shown that the feeding system and time of ageing were the factors that presented statistical differences. Similar results were obtained from TPA analysis describing that both feeding system and ageing time played a significant role on almost every TPA parameters. Conclusion: Grazing and semi feedlot feeding systems have an important influence in lamb meat texture behavior parameters being grazing system which offer a best instrumental texture meat quality, if this quality means softer meat.