A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton

• Published in: Meat science Vol. 91; no. 3; pp. 318 - 324
• Main Authors: Cloete, J.J.E., Hoffman, L.C., Cloete, S.W.P.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-07-2012; Elsevier
• Subjects: Adipose Tissue; Animals; Biological and medical sciences; Body Fat Distribution; Body Weight - genetics; Breeding; Carcass; Colour; Cooking; Dietary Fats - analysis; Food industries; Fundamental and applied biological sciences. Psychology; Humans; Meat - analysis; Meat - standards; Meat and meat product industries; Sensory analysis; Shear force; Sheep, Domestic - genetics; Stress, Mechanical; Water - analysis; Wool; yield; pH; Sensory analysis; Shear force; Carcass; Colour; Quality; Meat product; Carcass, yield; Yield; Slaughter; Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2012.02.010

The slaughter and meat quality traits of 20-month-old wool (Merino), dual-purpose (Dohne Merino and South African Mutton Merino [SAMM]) and mutton (Dormer) type sheep were compared. Average live weights of SAMM and Dormer sheep were 23% heavier than those of Dohne Merinos which were 28% heavier than Merinos. Fat depths at the thirteenth rib and lumbar regions of Merino and Dohne Merino sheep were lower than those of SAMM and Dormer sheep. The cooking loss, drip loss and shearing value from the M. longissimus dorsi did not differ between breeds. The initial juiciness and sustained juiciness of meat from Merinos were rated significantly lower by sensory analysis. Meat from Dohne Merino was rated significantly more tender for the attribute first bite. It was demonstrated that Dormer and SAMM sheep had heavier but fatter carcasses than Merinos and Dohne Merinos, with differences in meat quality between breeds.
► Comparison of the yield, chemical composition and sensory quality of sheep breeds. ► Wool, dual-purpose and mutton sheep breeds. ► Gender had no effect on meat quality. ► Maturing type influenced results.