The aim of this study is to verify the carcass quality of Polish Mountain lambs exported to Italian market. One hundred one lambs from both sexes and from two categories of live weight: 13 kg (about 40-50 days of age) and 19 kg (about 50-60 days of age) were slaughtered from 20-March until 20 April 1993 in Bielanka, Poland. Live weight, slaughtering and dissection traits, biometric measures, EUROP fatness, subjective colour of external fat and meat, fat consistency and some chemical characteristics of longissimus thoracis et lumborum muscle were performed. Result showed a good average dressing percentage (mean=46,7%). The total separable fat was in average close to 11.5 %; significant differences between the two weight categories were pointed out in this trait. The SEUROP fatness was mainly between “1” and “3” and the meat colour light pink. According with these characteristics the 1st quality carcasses were about 80% (EU Reg. 2137/92 and 461/93).
Caratteristiche alla macellazione e qualità delle carcasse di agnelli di razza Polacca di Montagna esportati in Italia: un ulteriore contributo.
MORBIDINI, Luciano;PANELLA, Francesco;SARTI, Domenico Maria;SARTI, Francesca Maria
2002
Abstract
The aim of this study is to verify the carcass quality of Polish Mountain lambs exported to Italian market. One hundred one lambs from both sexes and from two categories of live weight: 13 kg (about 40-50 days of age) and 19 kg (about 50-60 days of age) were slaughtered from 20-March until 20 April 1993 in Bielanka, Poland. Live weight, slaughtering and dissection traits, biometric measures, EUROP fatness, subjective colour of external fat and meat, fat consistency and some chemical characteristics of longissimus thoracis et lumborum muscle were performed. Result showed a good average dressing percentage (mean=46,7%). The total separable fat was in average close to 11.5 %; significant differences between the two weight categories were pointed out in this trait. The SEUROP fatness was mainly between “1” and “3” and the meat colour light pink. According with these characteristics the 1st quality carcasses were about 80% (EU Reg. 2137/92 and 461/93).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
