A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton

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dc.contributor.authorCloete J.J.E.
dc.contributor.authorHoffman L.C.
dc.contributor.authorCloete S. W. P. (Schalk Willem Petrus van der Merwe)
dc.date.accessioned2012-05-17T08:58:55Z
dc.date.available2012-05-17T08:58:55Z
dc.date.issued2012
dc.description.abstractThe slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds. © 2012 Elsevier Ltd.
dc.identifier.citationMeat Science
dc.identifier.citation91
dc.identifier.citation3
dc.identifier.citation318
dc.identifier.citation324
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2012.02.010
dc.identifier.urihttp://hdl.handle.net/10019.1/21009
dc.subjectCarcass
dc.subjectDrip loss
dc.subjectLongissimus
dc.subjectLumbar regions
dc.subjectMeat quality
dc.subjectSensory analysis
dc.subjectShear force
dc.subjectColor
dc.subjectMeats
dc.subjectpH
dc.subjectQuality control
dc.subjectYarn
dc.subjectWool
dc.subjectOvis aries
dc.titleA comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton
dc.typeArticle
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