EU carcass classification system: carcass and meat quality in light lambs

Abstract

Sixty male Apenninica suckling lambs carcasses were studied in order to evaluate the relationship between carcass and meat quality of light lambs as evaluated according to the EU Mediterranean classification system. Increased carcass weight (6–12 kg) was accompanied by greater carcass size and compactness and reduced bone percentage. Moreover the meat quality was similar with the increase of carcass weight in terms of colour, water holding capacity and suitability for domestic storage. No differences for the examined parameters were found between carcasses classified in quality 1 and 2. The EU Mediterranean classification system appears to be unrelated to the quality of the merchandized meat.