COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES
Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus mu...
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| Autor*in: |
BERGE, P. [verfasserIn] SAÑUDO, C. [verfasserIn] SANCHEZ, A. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2003 |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of muscle foods - Oxford [u.a.] : Wiley-Blackwell, 1990, 14(2003), 4, Seite 0 |
| Übergeordnetes Werk: |
volume:14 ; year:2003 ; number:4 ; pages:0 |
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| DOI / URN: |
10.1111/j.1745-4573.2003.tb00707.x |
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| 520 | |a Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. | ||
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10.1111/j.1745-4573.2003.tb00707.x doi (DE-627)NLEJ24318218X DE-627 ger DE-627 rakwb BERGE, P. verfasserin aut COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| SAÑUDO, C. verfasserin aut SANCHEZ, A. verfasserin aut ALFONSO, M. oth STAMATARIS, C. oth THORKELSSON, G. oth PIASENTIER, E. oth FISHER, A. V. oth In Journal of muscle foods Oxford [u.a.] : Wiley-Blackwell, 1990 14(2003), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926235 (DE-600)2176249-1 1745-4573 nnns volume:14 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1745-4573.2003.tb00707.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 14 2003 4 0 |
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10.1111/j.1745-4573.2003.tb00707.x doi (DE-627)NLEJ24318218X DE-627 ger DE-627 rakwb BERGE, P. verfasserin aut COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| SAÑUDO, C. verfasserin aut SANCHEZ, A. verfasserin aut ALFONSO, M. oth STAMATARIS, C. oth THORKELSSON, G. oth PIASENTIER, E. oth FISHER, A. V. oth In Journal of muscle foods Oxford [u.a.] : Wiley-Blackwell, 1990 14(2003), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926235 (DE-600)2176249-1 1745-4573 nnns volume:14 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1745-4573.2003.tb00707.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 14 2003 4 0 |
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10.1111/j.1745-4573.2003.tb00707.x doi (DE-627)NLEJ24318218X DE-627 ger DE-627 rakwb BERGE, P. verfasserin aut COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| SAÑUDO, C. verfasserin aut SANCHEZ, A. verfasserin aut ALFONSO, M. oth STAMATARIS, C. oth THORKELSSON, G. oth PIASENTIER, E. oth FISHER, A. V. oth In Journal of muscle foods Oxford [u.a.] : Wiley-Blackwell, 1990 14(2003), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926235 (DE-600)2176249-1 1745-4573 nnns volume:14 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1745-4573.2003.tb00707.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 14 2003 4 0 |
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10.1111/j.1745-4573.2003.tb00707.x doi (DE-627)NLEJ24318218X DE-627 ger DE-627 rakwb BERGE, P. verfasserin aut COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| SAÑUDO, C. verfasserin aut SANCHEZ, A. verfasserin aut ALFONSO, M. oth STAMATARIS, C. oth THORKELSSON, G. oth PIASENTIER, E. oth FISHER, A. V. oth In Journal of muscle foods Oxford [u.a.] : Wiley-Blackwell, 1990 14(2003), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926235 (DE-600)2176249-1 1745-4573 nnns volume:14 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1745-4573.2003.tb00707.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 14 2003 4 0 |
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10.1111/j.1745-4573.2003.tb00707.x doi (DE-627)NLEJ24318218X DE-627 ger DE-627 rakwb BERGE, P. verfasserin aut COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES Oxford, UK Blackwell Publishing Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| SAÑUDO, C. verfasserin aut SANCHEZ, A. verfasserin aut ALFONSO, M. oth STAMATARIS, C. oth THORKELSSON, G. oth PIASENTIER, E. oth FISHER, A. V. oth In Journal of muscle foods Oxford [u.a.] : Wiley-Blackwell, 1990 14(2003), 4, Seite 0 Online-Ressource (DE-627)NLEJ243926235 (DE-600)2176249-1 1745-4573 nnns volume:14 year:2003 number:4 pages:0 http://dx.doi.org/10.1111/j.1745-4573.2003.tb00707.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 14 2003 4 0 |
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comparison of muscle composition and meat quality traits in diverse commercial lamb types |
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COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES |
| abstract |
Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. |
| abstractGer |
Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. |
| abstract_unstemmed |
Twenty-two groups of lambs representative of local production were selected from six European countries. Considerable differences were observed between lamb types in the chemical composition (pigment, total lipids, collagen) and the textural traits (instrumental) of the meat in the M. longissimus muscle. Collagen heat solubility also differed among lamb types (range 21 to 50%) and showed a close relationship with animal age (r =−0.67; P < 0.001). Cooked meat toughness ranged from 1.6 to 4.1 kg. cm−2 peak shear stress value. The toughest lamb types included the oldest lambs (age 12 months) and three types of milk fed lamb that were among the four youngest types studied (age < 2.5 months). The data showed that the occurrence of tough lamb was associated with the combination of at least two of the following muscle characteristics: high myofibrillar strength or low extent of postmortem tenderization, high ultimate pH value, high collagen content and short sarcomeres. No evidence was found, however, that meat toughness was related to muscte lipid content or collagen heat stability. |
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COMPARISON OF MUSCLE COMPOSITION AND MEAT QUALITY TRAITS IN DIVERSE COMMERCIAL LAMB TYPES |
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SAÑUDO, C. SANCHEZ, A. ALFONSO, M. STAMATARIS, C. THORKELSSON, G. PIASENTIER, E. FISHER, A. V. |
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SAÑUDO, C. SANCHEZ, A. ALFONSO, M. STAMATARIS, C. THORKELSSON, G. PIASENTIER, E. FISHER, A. V. |
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