Effect of the genetic type and ageing time on heavy lambs meat tenderness

Abstract

The effect of genetic type and ageing time (1, 2, 4, 8, and 16 days) on meat tenderness was studied from 50 pure Corriedale © and Hampshire Down X Corriedale (HC) make lambs crossbred. Animals were slaughtered at 34.1 ± 2.4Kg and 153 ± 7.2 days of age and 37.8 ± 4.1 Kg and 126 ± 10.1 days of age c y HC lambs, respectively. Ageing time but not the genetic type affected meat tenderness (p 0.0001). The lowest meat shear force and the most tenderness was found after 8 days post slaughter, without change at 16 days (4.8, 4.3, 4.0 Kg vs 3.1 and 2.8 kg, shear force for 1, 2, 4, 8 and 16 days ageing time, respectively). These results were independent of genetic type (p> 0.05). Practical implications of these results are discussed.