Articles | Volume 63, issue 2
Arch. Anim. Breed., 63, 423–430, 2020
https://doi.org/10.5194/aab-63-423-2020
Arch. Anim. Breed., 63, 423–430, 2020
https://doi.org/10.5194/aab-63-423-2020

Original study 26 Nov 2020

Original study | 26 Nov 2020

The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat

Aurelia Radzik-Rant et al.

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Cited articles

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-J. Food, 14, 109–116, 2016. 
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Bianchi, G., Bentancur, O., and Sañudo, C.: Lamaduración de la carne de cordero como una herramienta para mejorar su terneza y calidad sensorial, Revista Argentina de Producción Anim., 26, 39–55, 2006. 
Brzostowski, H., Sowińska, J., and Tański, Z.: Slaughter value and quality of meat from Pomeranian lambs and crossbreds by Blackface and Charolaise rams, Anim. Sci. Pap. Rep., 24, 53–60, 2006. 
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Short summary
In an experiment the longissimus lumborum and gluteus medius muscles were collected from lambs of two genotypes to analyse physico-chemical traits, fatty acid profile, taurine, carnosine, and L-carnitine. Results showed a greater impact of the lamb’s genotype on physical traits of meat than on its chemical composition and content of bioactive components. Muscle type had an effect on meat colour; collagen content; fatty acid profile; and the amount of taurine, carnosine, and L-carnitine.