Physicochemical Properties of Different Muscles from Sarda Suckling Lambs Covered by the Protected Geographical Indication “Agnello di Sardegna”

Abstract

AbstractThe aims of this study were to contribute to the characterization of meat quality covered by the protected geographical indication “Agnello di Sardegna” and to provide guidelines for the official controls system. Thirty “Sarda” suckling lambs granted by the “Agnello di Sardegna PGI” fed with maternal milk were slaughtered according to specification. Afterward, on psoas major, quadriceps femoris and longissimus dorsi samples, pH, color parameters, chemical and fatty acid composition were determined. The type of muscle affected the pH 1 h (P ≤ 0.001) that was lowest (5.93) in psoas major and highest (6.75) in longissimus dorsi. Muscle‐related differences were observed in color parameters and in chemical and fatty acid compositions. Psoas major showed higher fat and total saturated fatty acid content (P < 0.05). Longissimus dorsi showed higher values (P < 0.05) of polyunsaturated fatty acids. Anatomical location of muscle is an important source of variation in some physicochemical characteristics.Practical ApplicationsThe economic sustainability of livestock breeds in Sardinia is related, among others, to the characterization and certification of traditional products. This implies the need for studies and research aimed at acquiring more information on the characteristics of these products. This document provides information about the nutritional properties of “Agnello di Sardegna” PGI lamb meat, which will be useful to provide guidelines for the development an official controls system in order to preserve its authenticity.