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
Related Documents :
11677044 - Effects of hypochlorous acid on unsaturated phosphatidylcholines.
10913224 - Does alpha-linolenic acid in combination with linoleic acid influence liver metastasis ...
21350854 - C-3 branched δ-3,5-cis- and trans-thf sugar amino acids: synthesis of the first genera...
21544594 - Novel biodegradable α-tcp/poly(amino acid) composite artificial lamina following spina...
856804 - Effects of free fatty acids on activity of hepatic microsomal 3-hydroxy-3-methylglutary...
1015994 - Evaluation of the influence of epoxide resins and their hardeners on the female body. i...
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.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Robust colour calibration of an imaging system using a colour space transform and advanced regressio...
Next Document:  Highly sensitive detection of alkaline phosphatase using molecular beacon probes based on enzymatic ...