German
English
Thursday, May 17, 2012
Abstracts from 
Fleischwirtschaft 91 (12), S. 89 -96, 2011
Lamb quality in comparison of retail cuts
By Friedrich Schöne, Elke Herzog, Katrin Kuhnt, Gerhard Jahreis, Heike Lenz und Rita Kirmse
Meat | lamb | lamb saddle | lamb leg | nutrients | fatty acids |trace elements
(original article is only in German language available)
The retail cuts lamb saddle, leg (loin and chump part for chops), shoulder and breast of five male lambs (Merino and Merino-Meat Sheep crossbreeds, carcass weight 16.7 bis 19.0.kg) were investigated for nutritionally relevant criteria (protein, fat, energy, fatty acid profiles, trace elements). By separation of each cut into bones, lean meat as well as fat and connective tissue data were won about r the constituents' contents and energy of each lean cut, however, also of each cut with the highest possible fat content. The lean meat of the investigated cuts was poor in fat and energy, as agreed with formerly investigated lean meat of elder sheep, however, also with lean beef and pork. Even with full share of fat and connective tissue the edible part of the leg represented only 10% fat, that of the shoulder and saddle 14% and 15% fat. In the fat and connective tissue and intramuscular fat (IMF) the stearic acid did not achieve a sensorily and for mouth feeling disadvantageous concentration. There was a dominance of unsaturated fatty acids in IMF and depot fat. Under present conditions of intensive or grain feeding a n-6 to n-3 PUFA relation of 4 to 5:1 of lamb represents a higher fat quality compared with beef.
Authors' addresses
Prof. Dr. agr. habil. Friedrich Schöne, Elke Herzog, Dr. Heike Lenz und Rita Kirmse,
Thüringer Landesanstalt für Landwirtschaft, Naumburger Straße 98, 07743 Jena; Prof. Dr. rer. nat. habil. Gerhard Jahreis und Dr. rer. nat. Katrin Kuhnt, Friedrich Schiller Universität, Institut für Ernährungswissenschaften, Domburger Straße 24, 07743 Jena
The retail cuts lamb saddle, leg (loin and chump part for chops), shoulder and breast of five male lambs (Merino and Merino-Meat Sheep crossbreeds, carcass weight 16.7 bis 19.0.kg) were investigated for nutritionally relevant criteria (protein, fat, energy, fatty acid profiles, trace elements). By separation of each cut into bones, lean meat as well as fat and connective tissue data were won about r the constituents' contents and energy of each lean cut, however, also of each cut with the highest possible fat content. The lean meat of the investigated cuts was poor in fat and energy, as agreed with formerly investigated lean meat of elder sheep, however, also with lean beef and pork. Even with full share of fat and connective tissue the edible part of the leg represented only 10% fat, that of the shoulder and saddle 14% and 15% fat. In the fat and connective tissue and intramuscular fat (IMF) the stearic acid did not achieve a sensorily and for mouth feeling disadvantageous concentration. There was a dominance of unsaturated fatty acids in IMF and depot fat. Under present conditions of intensive or grain feeding a n-6 to n-3 PUFA relation of 4 to 5:1 of lamb represents a higher fat quality compared with beef.
Authors' addresses
Prof. Dr. agr. habil. Friedrich Schöne, Elke Herzog, Dr. Heike Lenz und Rita Kirmse,
Thüringer Landesanstalt für Landwirtschaft, Naumburger Straße 98, 07743 Jena; Prof. Dr. rer. nat. habil. Gerhard Jahreis und Dr. rer. nat. Katrin Kuhnt, Friedrich Schiller Universität, Institut für Ernährungswissenschaften, Domburger Straße 24, 07743 Jena
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