Home > Proceedings of the New Zealand Society of Animal Production > Volume 69

Effect of sex on colour and pH of chilled lamb loins : Brief Communication

Effect of sex on colour and pH of chilled lamb loins : Brief Communication
Peer reviewed
Bain WE, McLean NJ, Young EA, Johnson PL
Proceedings of the New Zealand Society of Animal Production, Volume 69, pp 101-103, Jun 2009

Article class: Brief Communication

Subject Terms: Animal production/wastage, Fat/lipids, Meat, Muscle/myology, Quality/assurance, Reproduction

Animal Type: Sheep

Publisher: New Zealand Society of Animal Production

Abstract

With more chilled lamb being exported from New Zealand, there is interest in factors affecting the quality of the chilled product. Two key factors are ultimate pH and the redness of the meat when on display for sale. The possible effect of the sex of the lamb on these quality traits is of interest to the industry (Meat and Wool New Zealand, 2006). A number of studies have reported non-significant differences between ewe and ram lambs at moderate carcass weights of approximately 18 kg, for pH and colour measured within 24 hours post-slaughter... Continued

Access to the full text of this article is available:

by subscription:

through a one-time purchase:

You may have access by logging in

Enter your SciQuest username.
Enter the password that accompanies your username.

Register for an account

Request new password

The whole of the literary matter of the Proceedings of the New Zealand Society of Animal Production is copyright New Zealand Society of Animal Production, Downloading this article signifies agreement with the terms and conditions of electronic access.