Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

Ninety commercial lamb carcasses were analysed according to the four differ ent fat classes in the light lamb European classification system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No significant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measure d immediately after cutting (L*, a*, b*), odour intensity or flavour qualit y. Some differences were found in colour evolution through ageing. Shear fo rce decreased and tenderness and flavour intensity increased with fat class but this effect was only significant in the leanest animals. (C) 2000 Else vier Science Ltd. All rights reserved.