Document Detail

Meat quality characteristics of lambs of three organically raised breeds.
MedLine Citation:
PMID:  22464924     Owner:  NLM     Status:  Publisher    
Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38kg. Meat of ZW lambs had lower (P<0.05) collagen, myoglobin and intramuscular fat content than OD lambs, and lower (P<0.05) tenderness and juiciness scores in comparison with OD and SF lambs. Despite a low polyunsaturated/saturated fatty acid ratio (0.13 in all three breeds; P>0.05), meat of the pasture-fattened lambs can be considered a dietetically superior food with very favourable (0.85-0.88; P>0.05) polyunsaturated fatty acid n-6/n-3 ratio, and containing per 100g of muscle on average 62mg of EPA+DHA (differences between breeds not significant, P>0.05) and no more than 20mg of dietetically unfavourable arachidonic acid.
T Komprda; J Kuchtík; A Jarošová; E Dračková; L Zemánek; B Filipčík
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-3-13
Journal Detail:
Title:  Meat science     Volume:  -     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-4-2     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
Department of Food Technology, Mendel University Brno, Czech Republic.
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