Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-26T09:03:01.307Z Has data issue: false hasContentIssue false
  • English
  • Français

Carcass and meat quality characteristics of Churra and Assaf suckling lambs

Published online by Cambridge University Press:  02 October 2017

J. Mateo ,
I. Caro ,
D. E. Carballo ,
N. Gutiérrez-Méndez ,
J. J. Arranz  and
B. Gutiérrez-Gil
J. Mateo*
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
I. Caro
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
D. E. Carballo
Affiliation:
Department of Food Hygiene and Technology, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
N. Gutiérrez-Méndez
Affiliation:
Faculty of Chemical Sciences, Universidad Autónoma de Chihuahua, Circuito 1 Campus Universitario II, 31125 Chihuahua, Mexico
J. J. Arranz
Affiliation:
Department of Animal Production, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
B. Gutiérrez-Gil
Affiliation:
Department of Animal Production, Faculty of Veterinary Sciences, Universidad de León, Campus de Vegazana, s/n 24071 León, Spain
*
†E-mail: [email protected]
Get access

Abstract

Suckling lamb meat is traditionally produced in Mediterranean Europe. Breed can affect the quality of the lamb carcass and meat. This study is aimed at comparing the carcass and meat quality between suckling lambs from a local and a non-native dairy breed, Churra and Assaf. Churra is included in the Spanish Protected Geographical Indication (PGI) ‘Lechazo de Castilla y León’, whereas Assaf is not. However, Assaf breeders have requested the inclusion of the breed in the PGI. Carcasses and meat from 16 male lambs (eight Churra and eight Assaf) were used in this study. The lambs were all raised under an intensive rearing system and fed on a milk substitute to minimise maternal influence. The carcasses were evaluated for conformation, fatness, joint and leg tissue proportions and the meat was analysed for composition (i.e. proximate composition, iron, haematin, fatty acids and volatiles) and technological quality traits (i.e. texture, water holding capacity, colour and lipid stability). Churra carcasses were larger than Assaf carcasses. However, the proportions of commercial joints and main tissues did not differ between breeds. Cavity and intermuscular leg fat, but not total leg fat, were higher in Churra carcasses. Churra meat showed a higher proportion of n-6 fatty acids, higher redness and better colour stability during aerobic storage. In contrast, Assaf lamb was more resistant to lipid oxidation after cooking. This is a preliminary study to measure the influence of breed on a wide range of quality characteristics in Churra and Assaf suckling lamb carcass and meat. It may be of relevance for breeders, consumers and food policy makers, setting the basis for future studies that include larger commercial populations.

Keywords

sheep breedsuckling lamblocal breedcarcass qualitymeat quality
Type
Research Article
Information
animal , Volume 12 , Issue 5 , May 2018 , pp. 1093 - 1101
Copyright
© The Animal Consortium 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

American Meat Science Association (AMSA) 2012. Meat color measurement guidelines. AMSA, Champaign, IL, USA.Google Scholar
Association of Official Analytical Chemists (AOAC) 1999. Official methods of analysis (volume 2, 16th edition). AOAC, Gaithersburg, MD, USA.Google Scholar
Beriain, MJ, Horcada, A, Purroy, A, Lizaso, G, Chasco, J and Mendizábal, JA 2000. Characteristics of Lacha and Rasa Aragonesa lambs slaughtered at three live weights. Journal of Animal Science 78, 3070–3077.Google Scholar
Callejas-Cárdenas, AR, Caro, I, Blanco, C, Villalobos-Delgado, LH, Prieto, N, Bodas, R, Giráldez, FJ and Mateo, J 2014. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display. Meat Science 98, 646–651.Google Scholar
Campo, MM, Nute, GR, Hughes, SI, Enser, M, Wood, JD and Richarson, RI 2006. Flavour perception of oxidation in beef. Meat Science 72, 303–311.Google Scholar
Colomer-Rocher, F, Morand-Fehr, P, Kirton, AH, Delfa, R and Sierra, I 1988. Métodos normalizados para el estudio de los caracteres cuantitativos y cualitativos de las canales caprinas y ovinas. MAPA Cuadernos INIA 17, 21–30.Google Scholar
Comission Internationale de l’Eclairage (CIELAB) 1976. Colour System. Commission Internationale de l’Eclairage (CIE). Publication 36, Paris.Google Scholar
D’Alessandro, AG, Maiorano, G, Kowaliszyinc, B, Loiudiced, P and Martemuccia, G 2012. How the nutritional value and consumer acceptability of suckling lambs meat is affected by the maternal feeding system. Small Ruminant Research 106, 83–91.Google Scholar
Data Base of Origin and Registration (DOOR) 2017. Agriculture and Rural Development. European Commision. Retreived on 2 January 2016 from http://ec.europa.eu/agriculture/quality/door/list.html?locale=en.Google Scholar
De la Fuente, LF, Gabiña, D, Carolino, N and Ugarte, E 2006. The Awassi and Assaf breeds in Spain and Portugal. Paper presented at the 57th Annual Meeting of the European Association for Animal Production (EAAP), 17 to 20 September, Antalya, Turkey.Google Scholar
De la Fuente, J, Sánchez, M, Pérez, C, Lauzurica, S, Vieira, C, González de Chávarri, E and Díaz, MT 2010. Physiological response and carcass and meat quality of suckling lambs in relation to transport time and stocking density during transport by road. Animal 4, 250–258.CrossRefGoogle Scholar
Drumm, TD and Spanier, AM 1991. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage. Journal of Agriculture and Food Chemistry 39, 336–343.CrossRefGoogle Scholar
Gorraiz, C, Beriain, MJ, Chasco, J and Iraizoz, M 2000. Descriptive analysis of meat from young ruminants in Mediterranean systems. Journal of Sensory Studies 15, 137–150.CrossRefGoogle Scholar
Juárez, M, Horcada, A, Alcalde, MJ, Valera, M, Mullen, AM and Molina, A 2008. Estimation of factors influencing fatty acid profiles in light lambs. Meat Science 79, 203–210.Google Scholar
Khliji, S, van de Ven, R, Lamb, TA, Lanza, M and Hopkins, DL 2010. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Science 85, 224–229.CrossRefGoogle ScholarPubMed
Kim, YHB, Stuart, A, Black, C and Rosenvold, K 2012. Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Science 90, 962–966.Google Scholar
Landa, R, Lavín, P, Frutos, P, Mantecón, AR and Giráldez, FJ 2004. Animal performance and carcass quality of milk-fed Assaf lambs. Options Méditerranéennes 59, 85–89.Google Scholar
Lindahl, G, Karlsson, AH, Lundström, K and Andersen, HJ 2006. Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds. Meat Science 72, 603–612.CrossRefGoogle ScholarPubMed
Manso, T, Bodas, R, Vieira, C, Mantecón, AR and Castro, T 2011. Feeding vegetable oils to lactating ewes modifies the fatty acid profile of suckling lambs. Animal 5, 1659–1667.CrossRefGoogle ScholarPubMed
Ministerio de Agricultura, Pesca y Alimentación (MAPA) 2010. Programa de Mejora de la Raza Ovina Churra. Ministerio de Medioambiente y Medio Rural y Marino. Madrid, Spain.Google Scholar
Miguélez, E, Zumalacárregui, JM, Osorio, MT, Beteta, O and Mateo, J 2006. Carcass characteristics of suckling lambs protected by the PGI “Lechazo de Castilla y León” European quality label: effect of breed, sex and carcass weight. Meat Science 73, 82–89.Google Scholar
Miguélez, E, Zumalacárregui, JM, Osorio, MT, Figueira, AC, Fonseca, B and Mateo, J 2008. Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label. Small Ruminant Research 77, 65–70.Google Scholar
Min, B and Ahn, DU 2005. Mechanism of lipid peroxidation in meat and meat products – a review. Food Science and Biotechnology 14, 152–163.Google Scholar
Nam, KC and Ahn, DU 2003. Combination of anaerobic and vacuum pack-aging to control lipid oxidation and off-odour volatiles of irradiatedraw turkey breast. Meat Science 63, 389–395.Google Scholar
Osorio, MT, Zumalacárregui, JM, Figueira, A and Mateo, J 2007. Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: effect of milk source. Small Ruminant Research 73, 127–134.Google Scholar
Revilla, I, García-Martín, MA and Vivar-Quintana, AM 2005a. Efecto del peso y edad sobre las características de engrasamiento y conformación de canales de lechazo para distintas razas. XXXVII Jornadas de Estudio y XI Jornadas sobre Producción Animal, ITEA, volume 26, Zaragoza, Spain, pp. 673–675.Google Scholar
Revilla, I, Rodríguez-López, G and Vivar-Quintana, AM 2005b. Influencia de la raza en la calidad sensorial de cordero lechal. XXXVII Jornadas de Estudio y XI Jornadas sobre Producción Animal, ITEA, volume 26, Zaragoza, Spain, pp. 676–678.Google Scholar
Revilla, I, Vivar-Quintana, AM, Lurueña-Martínez, MA and Palacios, C 2007. Composición en ácidos grasos del cordero lechal en función. XIII Jornadas sobre Producción Animal, ITEA, volume 28, Zaragoza, Spain, pp. 711–713.Google Scholar
Sañudo, C, Campo, MM, Sierra, IM, María, GA, Olleta, JL and Santolaria, P 1997. Breed effect on carcass and meat quality of suckling lambs. Meat Science 46, 357–365.Google Scholar
Simopoulos, AP, Leaf, A and Salem, N Jr 1999. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Journal of the American College of Nutrition 18, 487–489.Google Scholar
Swatland, HJ 2012. Optical properties of meat. In Proceedings of the 65th Reciprocal Meat Conference, 17 to 20 June, North Dakota State University, Fargo, ND, pp. 1–7.Google Scholar
Turhan, S, Sule Ustun, N and Bogachan Altunkaynak, T 2004. Effect of cooking methods on total iron contents of anchovy (Engraulis encrasicholus). Food Chemistry 88, 169–172.CrossRefGoogle Scholar
Vieira, C, Fernández-Diez, A, Mateo, J, Bodas, R, Soto, S and Manso, T 2012. Effects of addition of different vegetable oils to lactating dairy ewes’ diet on meat quality characteristics of suckling lambs reared on the ewes’ milk. Meat Science 91, 277–283.Google Scholar
Villalobos-Delgado, LH, Caro, I, Blanco, C, Morán, L, Prieto, N, Bodas, R, Giráldez, FJ and Mateo, J 2014. Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time. Meat Science 97, 115–122.CrossRefGoogle ScholarPubMed
Supplementary material: File

Mateo et al supplementary material 1

Supplementary Table

Download Mateo et al supplementary material 1(File)
File 21.7 KB