BRIEF COMMUNICATION: Effect of sex on colour and pH of chilled lamb loins
W.E. BAIN, N.J. MCLEAN, E.A. YOUNG and P.L. JOHNSON
Proceedings of the New Zealand Society of Animal Production 69: 101-103
With more chilled lamb being exported from New Zealand, there is interest in factors affecting the quality of the chilled product. Two key factors are ultimate pH and the redness of the meat when on display for sale. The possible effect of the sex of the lamb on these quality traits is of interest to the industry (Meat and Wool New Zealand, 2006). A number of studies have reported non-significant differences between ewe and ram lambs at moderate carcass weights of approximately 18 kg, for pH and colour measured within 24 hours post-slaughter... Continued
Keywords: NZSAPAB; marbling; intramuscular fat; lamb; meat quality.
Last Updated 14/07/2009