The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation

Türkiye Yerli Koyun Genotiplerinin Et Kalitesi ve Duyusal Özellikleri

Araştırmada Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) ve Çine Çaparı (n=9) kuzularının bazı et kalitesi ve duyusal özellikleri belirlenmiştir. Karkas, omurga boyunca iki kısma bölünmüş ve karkasın sol kısmından 8.-9., 12.-13. kaburgaların arasından ve but bölgesinden üç farklı kas örneği alınmıştır. Bu kaslarda su kaybı, pişirme kaybı ve kesme kuvveti değerleri belirlenmiştir. İlaveten, M. Longissimus dorsi örneklerinde pH0, pH24, renk, yağ asidi bileşimi ve duyusal özellikler ortaya konmuştur. Çalışmada kas tipleri ayrı olarak değerlendirildiğinde; su kaybı, pişirme kaybı ve kesme kuvveti açısından istatistiksel olarak anlamlı etkiler ortaya çıkmıştır. Su kaybı açısından en yüksek değer M. Longissimus dorsi (%3,72) kasında görülürken, pişirme kaybı açısından en yüksek değer M. Longissimus thoracis (%22,67) kasında ve kesme kuvveti açısından en yüksek değer M. semitendinosus (4,38 kg) kasında belirlenmiştir. Genotip ve kas tipi interaksiyonu, sadece pişirme kaybı üzerine oldukça önemli etkide bulunmuştur. Kıvırcık, Eşme Kıvırcıki Karya ve Çine Çaparı genotipleri arasında yağ asitleri bazında, C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 açısından farklılıkların olduğu saptanmıştır. Genotip, SFA (doymuş yağ asitleri), MUFA (tekli doymamış yağ asitleri), PUFA (çoklu doymamış yağ asitleri) ve P/S oranı parametreleri üzerine etkili olmamıştır. Duyusal testlerde, Karya kuzuları koku ve yumuşaklık için daha yüksek performans gösterirken, Kıvırcık kuzuları sululuk, lezzet ve toplam kabul edilebilirlik açısından daha yüksek puan almıştır

PDF

___

Abdullah A, Rasha Q. 2009. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Science, 82(3): 309-316.

Beriain MJ, Purroy A, Treacher T, Bas P. 2000. Effect of animal and nutritional factors and nutrition on lamb meat quality. In: Ledin I. (ed.), Morand-Fehr P. (ed.). Sheep and goat nutrition: Intake, digestion, quality of products and rangelands. Zaragoza, CIHEAM, p. 75-86 (Cahiers Options Méditerranéennes; n. 52).

Ceyhan A, Erdoğan İ, Sezenler T. 2007. Gen kaynağı olarak korunan Kıvırcık, Gökçeada ve Sakız koyun ırklarının bazı verim özellileri. Tekirdağ Ziraat Fakültesi Dergisi, 4(2): 211- 218.

Çelik R, Yılmaz A. 2010. Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F1) lambs. Turkish Journal of Veterinary and Animal Science, 34(4): 349-357.

Demirel G, Özpınar H, Nazlı B, Keser O. 2006. Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. Meat Science, 72: 229-235.

Diaz MT, Velasco S, Perez C, Lauzurica S, Huidobro F, Caneque V. 2003. Physicochemical characteristics of carcass and meat Manchego-breed suckling lambs slaughter at different weights. Meat Science, 65: 1085-1093.

Diaz MT, Ivarez IA, De la Fuente J, Sanudo C, Campo MM, Oliver MA, Furnols MF, Montossi F, San Julia´nR, Nute GR, Caneque V. 2005. Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Science, 71: 256-263.

Ekiz B, Yılmaz A, Özcan M, Kaptan C, Hanoğlu H, Erdoğan İ, Yalçıntan H. 2009. Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system. Meat Science, 82: 64-70.

Enser M, Richardson RI, Wood JD, Gill BP, Sheard PR. 2000. Feeding linseed to increase the n-3 PUFA of pork: fatty acid composition of muscle, adipose tissue, liver and sausages. Meat Science, 55: 201–212.

Esenbuğa N, Macit M, Karaoğlu M, Aksakal V, Aksu MI, Yörük MA, Gül M. 2009. Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi end Morkaraman lambs. Livestock Science, 123: 255-260.

Gardener GE, Kennedy L, Milton JTB, Pethick DW. 1999. Glycogen metabolism and ultimate pH of muscle in merino, first-cross, and second-cross whether lambs as affected by stress before slaughter. Australian Journal of Agricultural Research, 50: 175-181.

Hamm R. 1986. Functional properties of the myofibrillar system and their measurements. In PJ. Bechtel, (editor). Muscle as food. p. 135–199. New York Academic Press, Inc. Hoffman LC, Muller M, Cloete SWP, Schmidt D. 2003.

Comparison of six crossbred lamb types: Sensory, physical and nutritional meat quality characteristics. Meat Science, 65: 1265–1274

Honikel KO. 1988. How to measure the water holding capacity of meat? Meat Science, 49: 447-457.

Hopkins DL, Fogarty NM. 1998. Diverse lamb genotypes – 2.Meat pH, colour and tenderness. Meat Science, 49: 477- 488.

Kandemir Ç, Adanacıoğlu H, Taşkın T, Koşum N. 2019. Türkiye’de Koyun ve Koyun Eti Fiyatlarının Bölgelere Göre Çok Boyutlu Ölçekleme Analizi ile Karşılaştırılması. Tekirdağ Ziraat Fakültesi Dergisi, 16 (3): 315-327.

Lanza M, Bella M, Priolo A, Fasone V. 2003. Peas (Pisum sativum L.) as an alternative protein source in lamb diets: Growth performances, and carcass and meat quality. Small Ruminant Research, 47: 63–68.

Marmer WN, Maxwell RJ, Williams JE. 1984. Effects of dietary regimen and tissue site on bovine fatty acid profiles. Journal of Animal Science, 59: 109-121

Martinez-Cerezo S, Sanodu C, Panea B, Medel I, Delfa R, Sierra I, Beltran JA, Cepero C, Olleta JL. 2005. Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat. Meat Science, 69: 325-333

Öztan A. 2005. Meat Science and Technology (Et Bilimi ve Teknolojisi). Vol. 1. Ankara. TMMOB Gıda Mühendisleri Odası Yayınları.

Priola A, Micol D, Agabriel J. 2001. Effects of grass feeding systems on ruminant meat color and flavour. A review. Animal Research, 50: 185-200.

Risvik E. 1994. Sensory properties and preferences. Meat Science, 36: 67−77.

Romedi Ç, Yılmaz A. 2010. Certain meat characteristics of Awassi and Turkish Merino x Awassi (F1) lambs. Turk. J. Vet. Anim. Sci., 34 (4): 249-257.

Safari E, Fogarty NM, Ferrier GR, Hopkins LD, Gilmour A. 2001. Diverse lamb genotypes. 3. Eating quality and the relationship between its objective measurement and sensory assessment. Meat Science, 57: 153–159.

Sanudo C, Campo MM, Sierra I, Maria GA, Oletta JL, Santolaria P. 1997. Breed effect on carcass and meat quality of suckling lamb. 1997. Meat Science, 46 (4): 357-365.

Sanudo C, Sánchez A, Alfonso M. 1998. Small ruminants production systems and factors affecting lamb meat quality. Meat Science, 49 (1): 29-64.

Sanudo C, Alfonso M, Sanchez A, Berge P, Dransfield E, Zygoiannis D. 2003. Meat texture of lambs from different European production systems. Aust. J. Agric. Res., 54: 551– 560.

Sanudo C, Campo M, Olleta JL, Joy M, Delfa R. 2007. Valuation of carcass and meat quality in cattle and sheep. Methodologies to evaluate meat quality in small ruminants. Wageningen Academic Publishers, EAAP. No: 123, The Netherlands, 225.

Santercole V, Mazzete R, De Santis EPL, Banni S, Goonewadene L, Kramer JKG. 2007. Total lipids of Sarda sheep meat that include the fatty acid and alkenyl composition and the cla and trans-18:1 isomers. Lipid, 42: 361-382.

SAS. 1999. The SAS system Version 8. In: SAS institute Inc., Cary, NC, USA.

Tejeda JF, Pena RE, Andres AI. 2008. Effect of live weight and sex on pyhsico-chemical and sensorial characterictics of Merino lamb meat. Meat Science, 80: 1061-1067.

Tokuşoğlu Ö. 2005. Chemical and Microbiological Quality Control in Meat and Meat Products (Et ve Et Ürünlerinde Kimyasal ve Mikrobiyolojik Kalite Kontrol). Celal Bayar Üniversitesi. Manisa.

Uğurlu M, Ekiz B, Teke B, Salman M, Akdağ F, Kaya İ. 2017. Meat quality traits of male Herik lambs raised under an intensive fattening system. Turkish Journal of Veterinary and Animal Sciences, 41: 425-430.

Ünal N, Akçapınar H. 1996. Sheep Breeding Studies in the World and Turkey (Dünyada ve Türkiye’de Koyun Islah Çalışmaları). Türk Veteriner Hekimleri Dergisi, 8 (2): 18-26.

Vacca GM, Carcangiu V, Pazzola M, Mura MC, Luridiana S, Tilloca G. 2008. Productive performance and meat quality of MouflonxSarda and SardaxSarda suckling lamb. Meat Science, 80: 326-334.

Vatansever L, Demirel G. 2009. Fatty acid content and composition of Turkish beef and lamb at retail. Turkish Journal of Veterinary and Animal Sciences, 33 (1): 71-75.

Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M. 2003. Effects of fatty acids on meat quality: a review. Meat Science, 66: 21–32.

Yagoubi Y, Hajji H, Smeti S, Mahouachi M, Kamoun M. 2018. Growth performance, carcass and noncarcass traits and meat quality of Barbarine lambs fed rosemary distillation residues. Animal, 12: 1-8.

Young OA, West J. 2001. Meat Color. In. Meat science and applications. New York. Marcel Dekker. Warriss PD. 2000. Meat Science, An Introductory Text. Wallingford: CABI Publishing. doi:10.4102/jsava.v71i4.731.