EVALUATION OF THE QUALITY OF LAMB MEAT IN 3 DIFFERENT BREEDS AND CONSUMERS PREFERENCES IN SPAIN

The meat quality of sixty lambs (50% male and 50% female), correspondi ng to three different breeds: 20 Manchego, 20 Merino and 20 Merino x I le de France, was studied by instrumental analytical methods. Rib samp les (chops) were investigated in the test. In addition, a trial involv ing 400 consumers, of which 363 responded, was carried out the evaluat e preferences of grilled cooked samples.It was concluded that the inst rumental measurements showed normal characteristics at these lamb meat samples: the pH of the samples 48 hours after slaughter was between 5 .7 and 5.8; the water retention capacity was between 48 and 50% of the expelled juice; the hardness of the sample cooked and prepared for co nsumption (measured by using a Kramer cell) was between 32 and 41 kg/g . The photometric measurement showed a pink coloured meat with light s hades, with values of lightness (L) between 40.3 and 43.3. The Manche go lamb was significantly preferred over the two other breeds. Consume rs considered the former meat to be more tender, juicy, and with tasty crunchy parts.