Various lamb-based processed products have become popular in many countries, including Indonesia that are well known for lamb satay, curry, grilled lamb, and others. Processing meat into sausages is a potential alternative to diversify food. This study aims develop product form of emulsion sausage. We used mixed fat Batur (0, 5, 10, 15, 20 25%) was coarsely ground added with 2.0% salt, 0.5% dex...

the purpose of this study was to determine the socio-economic and intellectual factors affecting the imported meat preferences of consumers and to reveal the personal prioritized preferences of buyers consuming domestic meat and imported meat. the study was carried out in izmir, the third city of turkey, where face-to-face interviews were conducted in 300householdswhose occupants shop at hyperm...

Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide a...

This paper examines the economic implications of callipyge (CLPG) lamb production. The price, as it relates to competing meats and excess fat, significantly impact lamb demand, and CLPG genetics improves those factors. The CLPG phenotype does not affect number or weight of lambs weaned or postweaning ADG, but it does improve postweaning feed efficiency by approximately 10%; dressing percentage ...

The identification of meat quality characteristics from selected breeds grazing in specific regions is particularly relevant to achieve a marketing advantage. Longisimus thoracis at lumborum (LTL) from the indigenous Western Balkan (WB) sheep VlašićkaPramenka (VP) sheep and lambs, and Pivska Pramenka (PP) sheep grazing in Bosnia & Herzegovina (B&H) and Montenegro (MN), respectively, was compare...

The Iberian pig is an autochthonous animal bred from the southwestern area of Spain. Its dry-cured ham is one of the most appreciated meat products of our country. It has been proved that juiciness and acceptance of meat is mainly influenced by its fat content, either in calf, pig and lamb meat. Chemical procedure is currently the only proved way to determine meat intramuscular fat (IMF) level....

Abstract The paper presents the results of a study to explore influence different behaviors rams bred by crossing Prekos and Edilbay breeds on technological properties quality meat products. It was found that from first, strong, type behavior has best got high tasting rating – excellent quality. Meat processing kept brand, product “Pressed Boiled Lamb” is also produced coming under strong behav...

Postmortem proteolysis in skeletal muscle and factors affecting this process were examined in pork, lamb and beef longissimus muscles (LM) to determine the cause of differences in meat tenderness among these species. Fat thickness differed among species in the following order: pork greater than beef greater than lamb. The following patterns were observed for rate of temperature and pH decline: ...

The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO2; and CO2-MAP: 20% CO2 and 80% N2] on color and lipid oxidation stability and sensory attributes of long-term chilled lamb loins during retail display. Lambs (n = 124) were randomly assigned to several pasture-feeding r...