21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs
By:
References
- Abdullah A.Y., Qudsieh R.I. (2009). Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Sci., 82: 309-316.
- Baruk A.I., Iwanicka A., Gruszecki T.M. (2014). The chosen attitudes and behaviours of Polish final buyers related to niche food (in Polish). Rocz. Nauk. Stow. Ekonom. Roln. Agr., XVI: 22-27.
- Belew J.B., Brooks J.C., Mckenna D.R., Savell J.W. (2003).Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Sci., 64: 507-512.
- Boleman S.J., Boleman S.L., Miller R.K., Taylor J.F., Cross H.R., Wheeler T.L., Ko - ohmaraie M., Shackelford S.D., Miller M.F., West R.L., Johnson D.D., Sa - vell J.W. (1997). Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci., 75: 1521-1524.
- Boleman C.T., Mc Kenna D.R., Ramsey W.S., Peel R.K., Savell J.W. (2004). Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles. Meat Sci., 67: 185-190.
- Borek-Daruk M. (2011). Let the lamb stay on Polish tables (in Polish). Gosp. Mięsna, 12: 16-17.
- Borys B., Pisulewski M.P. (2001). Quality and the ability to develop healthy properties of sheep products (in Polish). Rocz. Nauk. Zoot. Supl., 11: 67-86.
- Borzuta K., Strzelecki J. (2001). Capabilities of good quality culinary lamb production (in Polish). Rocz. Nauk. Zoot. Supl., 11: 13-21.
- Cloete J.J.E., Hoffman L.C., Cloete S.W.P. (2012). Acomparison between slaughter traits and meat quality of various sheep breeds: wool, dual-purpose and mutton. Meat Sci., 91: 318-324.
- Destefanis G., Brugiapaglia A., Barge M.T., Dal Molin E. (2008). Relationship between beef consumer tenderness perception and Warner-Bratzler shear force. Meat Sci., 78: 153-156.
- Devine C.E., Graafhuis A.E. (1995). The basal toughness of unaged lamb. Meat Sci., 39: 285-291.
- Ekiz B., Yilmaz A., Ozcan M., Kaptan C., Hanoglu H., Erdogan I., Yalcintan H. (2009). Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system. Meat Sci., 82: 64-70.
- Hopkins D.L., Hegarty R.S., Walker P.J., Pethick D.W. (2006). Relationship between animal age, intramuscular fat, cooking loss, p H, shear force and eating quality of aged meat from sheep. Aust. J. Exp. Agr., 46: 879-884.
- Hopkins D.L., Allingham P.G., Colgrave M.,vande Ven R.J. (2013). Interrelationship between measures of collagen, compression, shear force and tenderness. Meat Sci., 95: 219-223.
- Jaime I., Beltrán J.A., Ceňa P., López- Lorenzo P., Ronealés P. (1992). Tenderization of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging. Meat Sci., 32: 357-366.
- Kim Y.H.B., Stuart A., Black C., Rosenvold K. (2012). Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins. Meat Sci., 90: 962-966.
- Klepacki B., Rokicki T. (2005). The lamb trading (in Polish). Gosp. Mięsna, 4: 30.
- Lepetit J., Culioli J. (1994). Mechanical properties of meat. Meat Sci., 36: 203-237.
- Liśkiewicz M., Gruszecki T.M., Greguła- Kania M. (2012). Quantitative and qualitative analysis of live sheep production from mass breeding system. Part I. Analysis of procurement rate and prices of live sheep. Ann. UMCS XXX (4), sec. EE: 106-114.
- Liśkiewicz M., Gruszecki T.M., Greguła- Kania M. (2013). Quantitative and qualitative analysis of live sheep production from mass breeding system. Part. II. Slaughter value of live sheep and analysis of determinants of sheep breeding sector functioning. Ann. UMCS XXXI (3), sec. EE: 18-26.
- Mc Cormik M., More M.R., Bambetta R., Lynch G., Lacaze M.L. (2000). Consumption preferences for different kinds of meat: lamb’s place. Proc. 46th ICo MST, Buenos Aires, pp. 598-599.
- Miranda-de la Lama G.C., Villarroel M., Olleta J.L., Alierta S., Sañudo C., Ma - ria G.A. (2009). Effect of the pre-slaughter logistic chain on meat quality of lambs. Meat Sci., 83: 604-609.
- Montossi F., Font -i- Furnols M.,del Campo M., San Julián R., Brito G., Sa - ñudo C. (2013). Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas. Meat Sci., 95: 772-789.
- Pannier L., Gardner G.E., Pearce K.L., Mc Donagh M., Ball A.J., Jacob R.H., Peth -ick D.W. (2013). Associations of sire estimated breeding values and objective meat quality measurements with sensory scores in Australian lamb. Meat Sci., 96: 1076-1087.
- Pethick D.W., Banks R.G., Hales J., Ross I.R. (2006). Australian prime lamb -avision for 2020. Int. J. Sheep Wool Sci., 54: 66-73.
- Pospiech E., Grześ B., Łyczyński A., Boruta K., Szalata M., Mikołajczak B. (2003). Muscle proteins and their changes in the process of meat tenderization. Anim. Sci. Pap. Rep., 21: 133-151.
- Rokicki T. (2007). Situation of the lamb market (in Polish). Gosp. Mięsna, 3: 18-19.
- Roldán M., Antequera T., Martín A., Mayoral A.I., Ruiz J. (2013). Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. Meat Sci., 93: 572-578.
- Shackelford S.D., Morgan J.B., Cross H.R., Savell J.W. (1991). Identification of threshold levels for Warner-Bratzler shear force in beef top loin steaks. J. Muscle Foods, 2: 289-296.
- Shackelford S.D., Wheeler T.L., Koohmaraie M. (1995). Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. J. Anim. Sci., 73: 3333-3340.
- Tschirhart-Hoelscher T.E., Baird B.E., King D.A., Mckenna D.R., Savell J.W. (2006). Physical, chemical, and histological characteristics of 18 lamb muscles. Meat Sci., 73: 48-54.
- Wheeler T.L., Shackelford S.D., Johnson I.P., Miller M.F., Miller R.K., Koohma - raie M. (1997). Acomparison of Warner-Bratzler shear force assessment within and among institutions. J. Anim. Sci., 75: 2423-2432.
- Yanar M., Yetim H. (2001). The effects of aging period and muscle type on the textural quality characteristics of mutton. Turk. J. Vet. Anim. Sci., 25: 203-207.
Language: English
Page range: 601 - 609
Submitted on: Jun 1, 2015
Accepted on: Dec 7, 2015
Published on: May 6, 2016
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2016 Mariusz Florek, Andrzej Junkuszew, Wiktor Bojar, Piotr Skałecki, Monika Greguła-Kania, Anna Litwińczuk, Tomasz M. Gruszecki, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.