Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds

Abstract The aim of our study was to evaluate the technological (pH, water-holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) nutritional suitability meat selected lamb breeds by analyzing indicators (fatty acid profile, fat indices, lipid oxidation, basic composition) that determine quality lipids present in meat. A comparative analysis from native Polish Uhruska, Świniarka, Wrzosówka showed these are characterized high-quality chemical composition did not significantly differ between studied breeds. However, fatty atherogenicity thrombogenicity indices differed with lambs having a distinct advantage most significant potential protect against cardiovascular problems. Furthermore, breed had parameters desired consumers. results presented here practical importance as combining different can allow achieve high product quality. be successfully used for producing such products serve flagship export other European global markets.