Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label
2008; Elsevier BV; Volume: 77; Issue: 1 Linguagem: Inglês
10.1016/j.smallrumres.2008.02.002
ISSN1879-0941
AutoresE. Miguélez, José Marı́a Zumalacárregui, Maria Teresa Moreira Osório, Ana Cristina Figueira, Beatriz Fonseca, Javier Mateo,
Tópico(s)Agriculture Sustainability and Environmental Impact
ResumoThe quality of suckling-lamb meat (derived from Churra, Castellana and Ojalada breeds), covered by the protected geographical indication (PGI) "Lechazo de Castilla y León", and the effects of carcass weight (CW), breed and sex on quality were studied. The edible portion (EP) of 81 carcasses was analysed for proximate composition, fatty acid, cholesterol, amino acid and mineral contents. The longissimus thoracis and lumborum muscle (30 samples) were analysed for proximate composition, pH, myoglobin content, water holding capacity, Warner–Bratzler shear force, and total and soluble collagen content. This study contributes to characterization of suckling-lamb meat quality recognised in the European Union with a PGI label and provides new data on the composition of the EP of the carcasses. CW and breed had a significant effect on several quality traits, most related to fatness.
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