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Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage

2021Journal article Open access
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dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorRodrigues, Gisela
dc.contributor.authorPiedra, Roberto Bermúdez
dc.contributor.authorCoelho-Fernandes, Sara
dc.contributor.authorOsoro, Koldo
dc.contributor.authorCelaya, Rafael
dc.contributor.authorMaurício, Raimundo Serrão
dc.contributor.authorPires, Jaime
dc.contributor.authorTolsdorf, Anna
dc.contributor.authorGeß, Andreas
dc.contributor.authorChiesa, Francesco
dc.contributor.authorPateiro, Mirian
dc.contributor.authorBrugiapaglia, Alberto
dc.contributor.authorBodas, Raúl
dc.contributor.authorBaratta, Mario
dc.contributor.authorLorenzo Rodriguez, Jose Manuel
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:34Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:34Z
dc.date.issued2021
dc.description.abstractThe sustainability of the European sheep farming sector can be ensured through the high and consistent quality of products, although the concept of meat quality, being multifaceted, is challenging to keep up by farmers and producers. The objectives of this study were (i) to evaluate quality attributes (CIE L*, a*, b*, lipid oxidation, cooking loss and Warner-Bratzler texture test) of lamb meat during cold storage originating from eight European breeds raised under their normal production systems (n = 292 lambs); and (ii) to elucidate the influence of storage and intrinsic properties (cold carcass weight [CCW], ultimate pH [pH24], water activity [aw], and proximate composition) on the aforementioned quality attributes measured on the 3rd, 9th and 15th day post slaughter. All meat quality properties displayed a high variability due to the breed × production systems, although, as a whole, L*, a*, b*, TBARs and cooking loss increased during storage (P lt 0.001), whereas the tenderisation process was of non-linear decay nature (P = 0.001). While production system – taken across breeds – was not found to affect meat cooking losses, it heavily influenced CCW, producing intensive systems heavier (P lt 0.001) carcasses (21.4 kg) than those raised in semi-extensive (14.9 kg) and extensive systems (13.8 kg). On the 15th day of storage, TBARs from intensive systems was significantly (P lt 0.001) higher than those of extensively raised lambs (0.839 mg MDA/kg vs. 0.299 mg MDA/kg, respectively). Although the extensive and semi-extensive systems initially produced less tender meat (P lt 0.05) than intensive systems, on the 15th day of storage, meat from extensive (23.4 N/cm2) and semi-extensive systems (24.4 N/cm2) presented as good tenderness quality (P lt 0.10) as that of the intensive systems (22.1 N/cm2). Within breed × production systems, higher CCW or intramuscular fat was associated to darker meat (P lt 0.001 and P = 0.014), higher redness (P lt 0.001 for both), greater lipid oxidation (P = 0.016 and P lt 0.001), and lower slope (P = 0.014 and P = 0.004) and force (P = 0.027 and P = 0.001). The only intrinsic property that heavily affected most of the quality attributes was ash content, since meat of higher ash content presented higher luminosity (P = 0.008), and lower redness (P lt 0.001), yellowness (P lt 0.001), TBARS (P lt 0.001), cooking loss (P = 0.002) and tenderness (P lt 0.001). The elucidation of the impact of intrinsic properties on the lamb meat quality attributes during storage can help breeders and producers modify current flock management, feeding strategies and pre-slaughter and slaughter practices towards quality improvement or meeting particular consumers’ demands.en_EN
dc.description.sponsorshipThe authors are grateful to EU ERA-NET programme and the Portuguese Foundation for Science and Technology (FCT) for funding the project “EcoLamb–Holistic Production to Reduce the Ecological Footprint of Meat (SusAn/0002/2016). CIMO authors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). Dr. Gonzales-Barron acknowledges the national funding by FCT, P.I., through the Institutional Scientific Employment Programme contract. José M. Lorenzo is member of the HealthyMeat network, funded by CYTED (ref. 119RT0568).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGonzales-Barron, Ursula; Santos-Rodrigues, Gisela; Piedra, Roberto Bermúdez; Coelho-Fernandes, Sara; Osoro, Koldo; Celaya, Rafael; Maurício, Raimundo Serrão; Pires, Jaime; Tolsdorf, Anna; Geß, Andreas; Chiesa, Francesco; Pateiro, Mirian; Brugiapaglia, Alberto; Bodas, Raúl; Baratta, Mario; Lorenzo, José M.; Cadavez, Vasco A.P. (2021). Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage. Small Ruminant Research. ISSN 0921-4488. 198, p. 1-en_EN
dc.identifier.doi10.1016/j.smallrumres.2021.106354en_EN
dc.identifier.issn0921-4488
dc.identifier.urihttp://hdl.handle.net/10198/24359
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationHolistic Production to Reduce the Ecological Footprint of Meat
dc.relationMountain Research Center
dc.subjectLipid oxidationen_EN
dc.subjectLocal breedsen_EN
dc.subjectMeat maturationen_EN
dc.subjectSheepen_EN
dc.subjectTendernessen_EN
dc.subjectWater holding capacityen_EN
dc.titleQuality attributes of lamb meat from European breeds: Effects of intrinsic properties and storageen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleHolistic Production to Reduce the Ecological Footprint of Meat
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/SusAn%2F0002%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameUrsula
person.givenNameVasco
person.identifierR-000-HDG
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication17c6b98f-4fb5-41d3-839a-6f77ec70021a
relation.isAuthorOfPublication57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isAuthorOfPublication.latestForDiscovery57b410e9-f6b7-42ff-ab3d-b526278715eb
relation.isProjectOfPublication6e7ce945-eb45-42e3-a3c1-85a2bdb0a2f8
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery6e7ce945-eb45-42e3-a3c1-85a2bdb0a2f8

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