Meat quality in Bannur ram lambs.

Dani, N. P. and Rajalakshmi, D. and Indira, C. B. and Dhanaraj, S. and Narasimha Rao, D. and Mahendrakar, N. S. (1985) Meat quality in Bannur ram lambs. Indian Journal of Animal Sciences, 55 (12). 1094-1099, 11 ref..

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Abstract

78 Bannur purebred lambs from 21 sires were raised under a normal regime and slaughtered at 9-12 months of age using halal methods. Results are tabulated for carcass characteristics (wt., dressing %, trimmed retail cut %, lean %, meat:bone ratio); yield and meat:bone ratio of different retail cuts (neck, shoulder, rack, loin, leg); chemical composition of various muscles (moisture, protein and fat in biceps femoris, gluteus, longissimus dorsi, semimembranosus, semitendinosus and tensor fasciae latae); differences in carcass quality of 14 different sire groups; and chemical composition, instrumental [Warner-Bratzler shear and Ottawa Texture Measuring System] and sensory [tenderness, juiciness, flavour] quality of the longissimus dorsi from 7 different sire groups. Sire had no effect on meatiness, chemical composition and instrumental/sensory quality, but did affect dressing % (chilled values averaged 46.04 plus/minus 3.62%).

Item Type:	Article
Uncontrolled Keywords:	CARCASSES-; lamb carcasses, characteristics of Bannur; ORGANOLEPTIC-PROPERTIES; lamb carcasses, meat sensory quality of Bannur; LAMB-; characteristics of Bannur lamb carcasses
Subjects:	600 Technology > 08 Food technology > 13 Quality control 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 10:41
Last Modified:	23 Aug 2021 10:41
URI:	http://ir.cftri.res.in/id/eprint/6580

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