Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes

EKİZ B., KEÇİCİ P. D., OĞRAK Y. Z., YALÇINTAN H., YILMAZ A.

Meat Science, cilt.207, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 207
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.meatsci.2023.109379
  • Dergi Adı: Meat Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Index Islamicus, Veterinary Science Database
  • Anahtar Kelimeler: Carcass conformation, Carcass fatness, EUROP carcass classification, Lamb, Meat quality
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

A carcass classification method is expected to effectively categorize carcasses based on both carcass and meat quality criteria. Localisation of adipose tissue on the carcass differs between thin- and fat-tailed sheep breeds, which may influence the effectiveness of the EUROP classification system in distinguishing lamb carcasses. The aim of the study was to investigate the effects of EUROP carcass fatness and conformation classes on carcass characteristics and meat quality in thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs. Slaughtering, carcass, and meat quality data of 115 lambs (67 Kivircik and 48 Kangal Akkaraman) were examined. Hierarchical cluster analysis yielded 3 clusters in both breeds. Differences among lamb carcasses in different clusters were significant for nearly all carcass characteristics in both breeds. Fatness and conformation classes significantly influenced on most of the carcass characteristics in both breeds. However, the effect of fatness class on percentages of valuable joints, and the effect of conformation class on hind limb tissue composition were not significant in Kangal Akkaraman lambs. As carcass fatness and conformation classes increased in Kivircik lambs, meat colour became darker. In Kangal Akkaraman lambs, fatness class had no influence on meat colour. The effects of fatness and conformation classes on sensory characteristics were not significant in both breeds, except fatness effect on odour intensity in Kangal Akkaraman lambs. In conclusion, the EUROP classification system may not be as effective in distinguishing carcass and meat quality in Kangal Akkaraman lambs as in the Kivircik breed.