German
English
Thursday, May 17, 2012
Abstracts from 
Fleischwirtschaft 91 (11), S. 104 -109, 2011
Lamb quality
1. Part: Lean meat and fat tissue of leaner and fatter retail cuts, physically-chemical meat characteristics and sensory meat assessment
By Friedrich Schöne, Carmen Kinast, Heike Lenz und Andrea Greiling
Lamb | lamb saddle | lamb leg | meat| fat tissue | meat characteristics
(original article is only in German language available)
The retail cuts leg, saddle (loin and chump part for chops), shoulder and breast of five male lambs (Merino and Merino-meat sheep crossbreeds, carcass weight 16.7 - 19.0.kg) were separated into bones, lean meat as well as fat and connective tissue in each case. The physically-chemical investigation of meat characteristics consisted of pH, conductivity, impulse impedance, colour, consistency, cooking loss, the Warner-Bratzler-shear force value and the content of myoglobin and meat protein free of connective tissue protein including the sensory assessment. The leg represented almost one third of the
carcass weight, saddle and shoulder each 1/7, breast 1/9 of the carcass weight. The leg had the highest lean content - due to the low bone share, however, also due to low percentage of fat and connective tissue in comparison with the further dissected cuts. The most investigated physically-chemical meat characteristics and the sensory assessment showed the saddle as the best cut. The best quality of saddle according to the physically chemical and sensory criteria of meat quality justifies its higher price per weight unit despite the lower lean meat and higher fatty tissue and bone content.
Authors' address
Prof. Dr. agr. habil. Friedrich Schöne, Carmen Kinast, Dr. Heike Lenz und Andrea Greiling,
Thüringer Landesanstalt für Landwirtschaft, Naumburger Str. 98, 07743 Jena
The retail cuts leg, saddle (loin and chump part for chops), shoulder and breast of five male lambs (Merino and Merino-meat sheep crossbreeds, carcass weight 16.7 - 19.0.kg) were separated into bones, lean meat as well as fat and connective tissue in each case. The physically-chemical investigation of meat characteristics consisted of pH, conductivity, impulse impedance, colour, consistency, cooking loss, the Warner-Bratzler-shear force value and the content of myoglobin and meat protein free of connective tissue protein including the sensory assessment. The leg represented almost one third of the
carcass weight, saddle and shoulder each 1/7, breast 1/9 of the carcass weight. The leg had the highest lean content - due to the low bone share, however, also due to low percentage of fat and connective tissue in comparison with the further dissected cuts. The most investigated physically-chemical meat characteristics and the sensory assessment showed the saddle as the best cut. The best quality of saddle according to the physically chemical and sensory criteria of meat quality justifies its higher price per weight unit despite the lower lean meat and higher fatty tissue and bone content.
Authors' address
Prof. Dr. agr. habil. Friedrich Schöne, Carmen Kinast, Dr. Heike Lenz und Andrea Greiling,
Thüringer Landesanstalt für Landwirtschaft, Naumburger Str. 98, 07743 Jena
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