Physical, chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes

Physical, chemical and organoleptic characteristics of 20 ram lambs represe nting four fat-tailed genotypes Awassi, Red Karaman, Tushin and Awassi x Tu shin were compared. After slaughter, carcasses were chilled at 5 degreesC f or 24 h, graded and evaluated. Then, the carcasses were dissected into whol esale cuts and longissimus dorsi (LD) and semimembranosus (SM) muscles were excised. The muscles were subjected to moisture, protein, fat and ash anal yses and they were cooked to evaluate palatability. Cold carcass weight of RK and A x T lambs were heavier (P < 0.01) than those of A and T lambs. A x T crossbreds had higher (P < 0.05) cold dressing percentage and larger LD area than T lambs. However, the influence of genotype on the proportion of boneless retail cuts and marbling were not significant. Most of the proport ions of wholesale cuts except for sirloin and Rank were not affected by the genotype. The sensory panel found the meat from all genotypes acceptable ( tenderness. juiciness, flavor and acceptability). Chemical composition of m eat from the different genotype was not significantly different. The study reveals generally insignificant differences in chemical, physical and organ oleptic properties between fat-tailed lambs with different genetic backgrou nds. (C) 2001 Elsevier Science B.V. All rights reserved.