Document Detail


Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, "barbacoa".
MedLine Citation:
PMID:  22061334     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The objective of this study was to determine the differences in carcass characteristics and sensory attributes of "barbacoa" (a traditional Mexican lamb dish), both of imported (New Zealand) and domestic lambs in Mexico. A total of 28 carcasses from Pelibuey, Pelibuey×Suffolk and imported lambs were used. Carcass composition was determined by dissection of primal cuts from the left half of each carcass. The "barbacoa" from each ovine group was prepared separately in order to perform a consumer sensory evaluation for aroma, taste and tenderness. Results showed that imported lambs had larger carcasses, greater fatness and had better conformation than national lambs. There was no difference between groups in terms of lean tissue percentage (muscle+others) or in total carcass fat. The sensory attributes of the "barbacoa" did not differ among breeds. Pelibuey lambs (rustic, prolific and adaptable to the wide variety of Mexican climates) show competitive production performance in relation to specialized breeds.
Authors:
M S Rubio; N Torres; J Gutiérrez; R D Méndez
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  67     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2004 Jun 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  359-64     Citation Subset:  -    
Affiliation:
Centro de Enseñanza Práctica e Investigación en Producción y Sanidad Animal, Facultad de Medicina Veterinaria Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486, Col. San Miguel Topilejo, México D.F., C.P. 14500, México.
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