| Summary: | Meat quality is perceived by consumers as being connected with certain sensory characteristics. These are colour, texture, fragrance and tenderness (Ruiz De Huidobro et al., 2003). Some authors have studied the relationship between the different productive parameters such as rearing system, age, sex, etc., and the biological characteristics of muscles, sensory parameters, or those of economic interest such as carcass conformation and slaughter yield (Mandell et al., 1998; Byrne et al., 2000; Maltin et al., 2001; Maher et al., 2004; Sami et al., 2004). The research on sheep has concentrated on evaluating the quality of lamb meat (Arsenos et al., 2002; Priolo et al., 2002; Santos-Silva et al., 2002). There is a dearth of information on adult ovine meat, which is little appreciated and economically undervalued. This study is designed to evaluate some quality aspects of Sarda sheep carcasses used in the processing of meat products, in order to meet producer demand for a system that is able to measure meat quality. The technology and characteristics of adult sheep meat products have been described in previous studies (Mazzette et al., 2001).
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