PSIII-A-10 Effect of Grain Type and wet-Aging Time on Lamb Meat

Abstract Visual appearance is critical for the consumer perception of meat quality. Color, as well juiciness are key factors in determining choice. The objective this study was to evaluate effect grain type and different wet-aging periods on lamb meat. Eighteen castrated Merino x Corriedale lambs (± 40 kg) were randomly assigned three dietary treatments: 60% corn (CG), oats (OG) or all fescue hay (Control); diets isonitrogenous (13% CP). After slaughter, pieces Longissimus thoracis muscle from each animal aged during 1, 4, 8 16 d. Treatments arranged a 3x4 factorial experiment, color water-holding variables measured. No interactions found (p > 0.05) between aging time. Meat CG showed highest values lightness, redness yellowness (p= 0.0240, 0.0119, 0.0077, respectively), while OG had lowest yellowness. Expressible juice 0.0307) Control, intermediate higher OG. cooking loss 0.0157) resulted CG. Cooking loss, drip (48h) expressible differences among 0.002, 0.0001, 0.0015, respectively); 1d-aging, but no detected other periods. period greater than (F: 7.82, 4.48) 5.88, 3.71) respectively. Purge-thaw diet 0.16) 0.11). A more intense developed by might favor Additionally, water-loss seems be independent these diets, showing that longer would relevant get juicier