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Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label |
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| Authors: | Elena Migulez Jos María Zumalacrregui Maria Teresa Osorio Ana Cristina Figueira Beatriz Fonseca Javier Mateo |
| Institution: | aDepartment of Food Hygiene and Technology, University of Leon, Campus Vegazana s/n, 24071 León, Spain bSchool of Technology, University of the Algarve, Campus da Penha, 8005-139 Faro, Portugal |
| Abstract: | The quality of suckling-lamb meat (derived from Churra, Castellana and Ojalada breeds), covered by the protected geographical indication (PGI) “Lechazo de Castilla y León”, and the effects of carcass weight (CW), breed and sex on quality were studied. The edible portion (EP) of 81 carcasses was analysed for proximate composition, fatty acid, cholesterol, amino acid and mineral contents. The longissimus thoracis and lumborum muscle (30 samples) were analysed for proximate composition, pH, myoglobin content, water holding capacity, Warner–Bratzler shear force, and total and soluble collagen content. This study contributes to characterization of suckling-lamb meat quality recognised in the European Union with a PGI label and provides new data on the composition of the EP of the carcasses. CW and breed had a significant effect on several quality traits, most related to fatness. |
| Keywords: | Meat quality Milk-fed lambs Lechazo de Castilla y León |
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