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JASBB Baner text

Vol. 36 No. 1 (2018)

Articles

Comparison of physicochemical properties of meat from lambs and calves

DOI: https://doi.org/10.24326/jasbbx.2018.1.3
Submitted: January 29, 2019
Published: 2018-07-04

Abstract

The objective of this study was to compare the physicochemical properties of musculus semimembranosus of lambs and calves from mass farming during postmortem ageing under vacuum. The research material consisted of 24 lambs aged between 120 and 130 days (12 ewes and 12 rams), and 17 calves aged between 55 and 65 days (9 heifers and 8 bullocks). The meat pH, electrical conductivity, CIE L*a*b* colour coordinates, water holding capacity, shear force and energy, and Tbars value were determined considering postmortem time (up to 7 day). Moreover, Pearson correlations for physicochemical properties per species were calculated. On the one hand, it was found that species significantly influenced the meat colour; on the other, postmortem ageing significantly improved tenderness. There was no effect of sex on meat quality indices. Postmortem ageing of meat under vacuum up to 7 day is able to provide final product, classified as tender (veal) or very tender (lamb). The greatest number of relationships between physicochemical properties were found for redness (a*) and chroma (C*) in the case of lamb, and for lightness (L*) and yellowness (b*) in the case of veal.

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