Abstract
Simple SummaryRubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat.Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds.
Highlights
In Madrid, there are several autochthonous breeds: a goat breed (Cabra del Guadarrama goat) and two ovine breeds (Rubia de El Molar and Colmenareña)
All the animals came from an experimental herd of Rubia de El Molar ovine breed, conserved in “El Encín” farm belonging to the Madrid Institute of Agricultural and Food Research (IMIDRA)
Hardness scores were greater as live weight increased
Summary
In Madrid, there are several autochthonous breeds: a goat breed (Cabra del Guadarrama goat) and two ovine breeds (Rubia de El Molar and Colmenareña). Both autochthonous ovine breeds are phylogenetically related to the Churra breed. Rubia de El Molar is a dual-purpose sheep: milk and meat. Carcass weight is an important cue in the categorisation of lamb meat. In the Mediterranean countries, like Spain, lambs are slaughtered at very young ages, producing light carcasses. These animals are usually fed with concentrate feed in addition to their mother’s milk. Four-hundred consumers were asked to evaluate different attributes (price, certification, origin, and commercial type) of lamb meat
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