A comparison of two different slaughter systems for lambs. Effects on carcass characteristics, technological meat quality and sensory attributes

This research was founded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. Two slaughter systems for lambs and their effects on meat quality in terms of...

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Bibliographic Details
Published in:Animals
Main Authors: Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Þorkelsson, Guðjón
Other Authors: Faculty of Food Science and Nutrition
Format: Article in Journal/Newspaper
Language:English
Published: 2021
Subjects:
Lömb
Slátrun
Cooking loss
Lamb
Meat colour
PH
Selected breeding
Slaughter system
Warner–Bratzler shear force
Animal Science and Zoology
Veterinary (all)
Slaughter
Iceland
Online Access:https://hdl.handle.net/20.500.11815/2743
https://doi.org/10.3390/ani11102935
Description
Summary:This research was founded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p = 0.0089) and “fatty flavour” (p = 0.0554). Meat from the small-scale abattoir was darker in colour and had a more fatty flavour than the meat from the large-scale abattoir. For sensory attributes (apart from colour), no significant differences were found between the two abattoir systems. Peer reviewed

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