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Archives Animal Breeding
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Articles | Volume 62, issue 2
Articles | Volume 62, issue 2
https://doi.org/10.5194/aab-62-383-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-62-383-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 62, issue 2
Original study
 | 
04 Jul 2019
Original study |  | 04 Jul 2019

The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat

Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio, and Magdalena Ślęzak

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Cited articles

Abdullah, A. Y. and Qudsieh, R. I.: Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs, Meat Sci., 82, 309–316, 2009. 
Abdullah, A. Y., Qudsieh, R. I., and Nusairat, B. M.: Effect of crossbreeding with exotic breeds on meat quality of Awassi lambs, Livest. Sci., 142, 121–127, 2011. 
Ablikim, B., Liu, Y., Kerim, A., Ping, S., Abdurerim, P., and Zhou, G. H.: Effect of breed, muscle type and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tendernees, CyTA – Journal of Food, 14, 109–116, 2016. 
Bekhit, A. E. D., Hopkins, D. L., Fahri, F. T., and Ponnampalam, E. N.: Oxidative processes in muscle systems and fresh meat: Sources, markers, and remedies, Compr. Rev. Food Sci. F., 12, 565–597, 2013. 
Callejas-Cardenas, A. R., Caro, I., Blanco, C., Villalobos-Delgano, L. H., Prieto, N., Bodas, R., Giraldez, F. J., and Mateo J.: Effect of vacuum aging on quality changes of lamb steaks from early fattening lambs during aerobic displaym, Meat Sci., 98, 646–651, 2014. 
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The research was carried out on lamb meat to determine the physicochemical characteristics and oxidative stability of lipids. The analysis was performed on fresh and 14 d aged longissimus lumborum and gluteus medius muscles. The meat aging determined all physicochemical features except protein and fat content. The tenderness of meat was better in muscles aged for 14 d. The muscles differed in the degree of lipid peroxidation in both fresh and aged meat.
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