Intrinsic factors affecting sheep meat quality: a review

Authors

  • Dorgival M de Lima Júnior Universidade Federal de Alagoas
  • Francisco F R de Carvalho
  • Felipe J S da Silva
  • Adriano H do N Rangel
  • Luciano P Novaes
  • Gelson dos S Difante

DOI:

https://doi.org/10.17533/udea.rccp.324959

Keywords:

cooking losses, meat color, tenderness, water holding capacity

Abstract

The quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat.

 

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Author Biography

Dorgival M de Lima Júnior, Universidade Federal de Alagoas

Campus Arapiraca, Alagoas

References

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Published

2016-01-20

How to Cite

de Lima Júnior D. M., de Carvalho, F. F. R., da Silva, F. J. S., Rangel, A. H. do N., Novaes, L. P., & Difante, G. dos S. (2016). Intrinsic factors affecting sheep meat quality: a review. Revista Colombiana De Ciencias Pecuarias, 29(1), 3–15. https://doi.org/10.17533/udea.rccp.324959

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Literature reviews