Quality of lamb musculus Semimembranosus meat in relation to cold storage duration

Nikolay Ivanov1, Stayka Laleva1, Теоdora Аngelova1 and Ivan G. Penchev2
1 Agricultural Academy, Agricultural Institute, 6000 Stara Zagora, Bulgaria
2 Trakia University, Faculty of Agriculture, Department of Animal Husbandry, Ruminants and Animal Food Technology, 6000 Stara Zagora, Bulgaria

Abstract

Ivanov, N., Laleva, S., Аngelova, T. & Penchev, I. G. (2024). Quality of lamb musculus Semimembranosus meat in relation to cold storage duration. Bulg. J. Agric. Sci., 30(1), 163–169

The aim of the present study was to analyse the chemical composition and technological properties of lamb meat musculus Semimembranosus (SM) by the 24th h post-slaughter and after 7 days of cold storage at 0–4°С. The meat was obtained from Bulgarian Synthetic Dairy Population lambs (I group, control), and F1 crosses of BDSP with Ile-de-France (II group) and Mouton Charollais (III group) breeds. The slaughter live weight of animals was 22–23 kg. The tenderness of SM from crosses with Ile-de-France was statistically significantly higher compared to that of control group (Р ≤ 0.01), after 24-hour storage at 0–4°С. The fat content of SM from group III was by 12.39% lower than that of control lambs (Р ≤ 0.05). The pH values of SM were lower 24 h after slaughter compared to those after 7 days of cold storage in the three groups of animals (Р ≤ 0.05). The water holding capacity by the 24th post-slaughter hour in crosses with Ile-de-France and Mouton Charollais was better than that on the 7th day of cold storage (Р ≤ 0.05). Also, the water absorption capacity in distilled water and saline after 24 h of cold storage exceeded the values measured on the 7th day of storage in the three studied groups (Р ≤ 0.05). Cooking loss percentages on the 24th hour post-slaughter were higher in control lambs (Р ≤ 0.01) and in group III (Р ≤ 0.05), compared to values after 7 days of cold storage. Seven days after slaughter, the SM tenderness was better than that on the 24th hour in control lambs (Р ≤ 0.01) and crosses with Mouton Charollais (Р ≤ 0.05).

Keywords: chilled lamb meat quality; m. Semimembranosus; meat breeds

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