MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
 
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Pol. J. Food Nutr. Sci. 1998;48(3):493–502
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ABSTRACT
The types and diameters of muscle fibres, their content in the M. longissimus lumborum , carcass traits and meat quality in lambs of different genotype and age were studied. The growth of lambs was found to determine the increase of muscle fibre diameter of all three age groups and fibre transformation was dependent on the glycolytic metabolism. Surface of muscle cross-sectional area of the M. longissimus lumborum was increasing with lamb age. Yield of meat and its fat content were found the lowest in the Polish merino lambs of the youngest age, and their meat demonstrated lower water holding capacity than that noted in the hybrid lambs. Cholesterol content in meat of the experimental groups of lambs was substantially lower (13.07 mg/100g to 27.7 mg/100g) than that reported by other authors (62.4 mg/100g).
ISSN:1230-0322