Abstract
Abstract. The quality characteristics of meat from 50-day-old Pomeranian lambs (PP) and crossbreeds by Berrichon du Cher (PB) and Charolaise (PCH) rams were determined in the study. Samples of the quadriceps muscle of the tight (m. quadriceps femoris) were taken to determine the chemical composition, physicochemical and healthful properties of meat, such as energy value, concentrations of cholesterol and collagen and the fatty acid profile in intramuscular fat. A sensory evaluation of lamb and texture measurement were also performed. It was found that both sire breeds had a significant effect on meat quality. Meat from crossbreds contained more dry matter and protein, and was characterized by a more desirable W/P ratio, a lower calorific value, a lower collagen content and better texture parameters. Crossing had no considerable influence on the fatty acid composition in intramuscular fat, but caused changes in the cholesterol content of meat, which decreased in PB lambs and increased in PCH lambs. Taking into account the health benefits and culinary values of lamb, Berrichon du Cher is a preferred sire breed.
Highlights
Lamb has been gaining wide recognition recently
Other studies on lambs slaughtered at 50 days of age, where dam breeds were Polish Merino (TAŃSKI et al, 1994) or Kamieniecka (BRZOSTOWSKI et al, 1997) showed that meat from lambs of the former group was much lighter in color than meat from those of the latter group, regardless of the sire breed
Unlike BRZOSTOWSKI et al (2004), we found that meat from crossbred lambs had a lower calorific value, which may be related to lower fatness
Summary
Lamb has been gaining wide recognition recently. This low-calorie, digestible meat of a high nutritive value and unique culinary properties (ENDER et al, 1997; BRZOSTOWSKI et al, 2001; PFEUFFER, 2001; KŁOBUKOWSKI et al, 2002; HOFFMAN et al, 2003) meets consumer expectations. The Pomeranian sheep is a local meat breed in Poland distinguished by high resistance on the environmental conditions and low feeding requirements. These sheep are medium-early maturing and their meat is reported to be very good tasting
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