INFLUENCE OF CARCASS WEIGHT ON INSTRUMENTAL AND SENSORY LAMB MEAT QUALITY IN INTENSIVE PRODUCTION SYSTEMS

The influence of carcass weight (CW) on instrumental and sensory meat quality traits was studied in Rasa Aragonesa lamb carcasses. Forty-six intact male lamb carcasses were divided into three groups: 8.07 (S.D. 0.36) kg (A); 10.22 (S.D. 0.79) kg (B) and 13.42 (S.D. 1.36) kg (C). Results indicate that CW significantly influenced instrumental measure ments in all the traits considered except for water-holding capacity. The weight increase produced higher pH, haem pigment and redness (a) and lower lightness. Shear values were higher (p < 0.01) in group B. S ensory traits were not influenced by CW with the exception of juicines s. This parameter increased in the order A-B-C, and the subjective col our estimation was darker in groups B and C. The results show that it is possible to produce heavier or lighter lamb carcasses than traditio nal lamb (Ternasco de Alagdn, group B), without significant losses in meat quality. This fact could give flexibility to a system permitting the slaughter weight to be adjusted to variations in seasonal prices.