Liveweight and Sex Effects on Instrumental Meat Quality of Rubia de El Molar Autochthonous Ovine Breed

Effects of intramuscular fat on the flavor of fresh sheep and goat meat: Recent insights into pre-mortem and post-mortem factors

Sheep and goat meat products are becoming increasingly popular among consumers due to their unique flavor derived from intramuscular fat (IMF), which contributes to formation of the distinctive odor. However, there is currently a dearth of reviews on the impact of IMF on the flavor of sheep and goat meat. The present review aims to discuss the relationships between IMF and flavor through lipid composition and fatty acid (FA) distribution, provide an overview of characteristic flavor compounds affecting the flavor of sheep and goat meat, and shed light on the impacts of pre-mortem and post-mortem factors on meat flavor attributed to changes in FAs and flavor compounds. Controlling pre-mortem practices and adjusting post-mortem harvesting methods are key factors in shaping and/or driving the flavor of sheep and goat meat products. This review enhances the comprehensive understanding of the impact of IMF on the flavor of sheep and goat meat.

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review

Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep

Oat supplementation of the ruminant diet can improve growth performance and meat quality traits, but the role of muscle metabolites has not been evaluated. This study aimed to establish whether oat grass supplementation (OS) of Small-tail Han sheep improved growth performance and muscle tissue metabolites that are associated with better meat quality and flavor. After 90-day, OS fed sheep had higher live-weight and carcass-weight, and lower carcass fat. Muscle metabolomics analysis showed that OS fed sheep had higher levels of taurine, l-carnitine, inosine-5'-monophospgate, cholic acid, and taurocholic acid, which are primarily involved in taurine and hypotaurine metabolism, purine metabolism, and bile acid biosynthesis and secretion, decreased fat accumulation and they promote functional or flavor metabolites. OS also increased muscle levels of amino acids that are attributed to better quality and flavorsome mutton. These findings provided further evidence for supplementing sheep with oat grass to improve growth performance and meat quality.

A Comprehensive Study of the Quality of Fat-Tailed Sheep Carcasses in Greece

Sheep farming in Greece is focused on milk production. Meat is considered a by-product and consists mainly light carcasses of undefined quality. The main challenge of the sector is to ensure sustainability, and hence efforts are towards efficient use of available resources, including undervalued carcasses of local fat-tailed sheep. The objective here was twofold: (i) to assess the carcass quality of fat-tailed sheep slaughtered at different live weights and (ii) to compare them with carcasses from thin-tailed sheep. In total, 146 fat-tailed and 97 thin-tailed dairy sheep were used. They belonged to five live-weight categories (LWC), representing 25%, 35%, 50%, 70% and 100% of mature body weight. Carcass length/weight/yield/pH and wither height were recorded. Muscle fiber minimum Feret’s diameter and meat color/tenderness/moisture/lipid and protein content were determined. Sex and LWC differences in fat-tailed sheep were assessed. Parametric and non-parametric tests were used to compare with thin-tailed sheep, considering the effects of LWC, sex and their interactions with sheep population (fat-tailed/thin-tailed). Most traits were significantly different (p < 0.05) between groups of fat-tailed sheep. Carcass yield of fat-tailed sheep was significantly higher compared to thin-tailed (p < 0.01). Interactions of sheep population with LWC or sex affected wither height, carcass pH, meat color and tenderness (p < 0.05). Fat-tailed sheep meat quality is equal or higher compared to thin-tailed. Finishing weights corresponding to 50 and 70% LWC may improve capitalization of fat-tailed carcasses.

Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep

The dynamic synergy of genes and pathways in muscles in relation to age affects the muscle characteristics. Investigating the temporal changes in gene expression will help illustrate the molecular mechanisms underlying muscle development. Here we report the gene expression changes in skeletal muscles through successive age groups in Bandur, a meat type sheep of India. RNA sequencing data was generated from the longissimus thoracis muscles from four age groups, ranging from lamb to adult. Analysis of 20 highest expressed genes common across the groups revealed muscle protein, phosphorylation, acetylation, metal binding and transport as significant functions. Maximum differentiation was observed after 2.5–3 years on transition from lambs to adult. Transcriptional regulation by the TFAP2 transcription factors, IL-6 signaling and PI3K/AKT signaling pathways were enriched in younger animals. The gene-protein network demarcated key interactive genes involved in muscle development and proliferation that can be used as candidates for future research on improvement of muscle characteristics.

Live Weight and Sex Effects on Sensory Quality of Rubia de El Molar Autochthonous Ovine Breed Meat

Simple Summary

Rubia de El Molar is in danger of extinction, and this work is part of a research project funded by the Regional Government of Madrid that aims to know its productive characteristics to prevent its disappearance. The aim of this work is to study the effect of weight and sex on suckling lamb meat sensory characteristics of Rubia de El Molar breed. According to sensory characteristics, two weight groups of animals were detected: light carcasses (10 and 15 kg) and heavy carcasses (20 and 25 kg). Heavy carcasses’ meat was tougher, more elastic, and received lower pleasantness scores than light animals. Sex had a lower effect on meat sensory parameters than weight, and meat from male lambs showed higher flavour intensity and also higher pleasantness scores than female meat.

Abstract

Fifty-six Rubia de El Molar ovine breed lamb carcasses were divided into 8 groups (n = 7 per group) according to weight (10, 15, 20 and 25 kg) and sex (male and female) to study the effect of these factors on meat sensory characteristics, assessed by means of a trained panel. Heavier animals showed a more-springy meat and also received lower scores for pleasantness. Assessors gave lower scores for flavour and pleasantness in female meat. A high correlation was detected between hardness and springiness, number of chews, and pleasantness. Juiciness, greasiness, and flavour were also sensory variates highly correlated. Pleasantness was only correlated to hardness. Changes from 10 to 25 kg did not affect juiciness, greasiness, flavour, and number of chews. There are no significant differences in the sensory quality of lambs slaughtered at 10 and 15 kg live weight, and also between 20 and 25 kg groups. Heavy carcasses (20 and 25 kg) showed a more hard and springy meat than light carcasses (10 and 15 kg). Besides, the 10 and 15 kg animals group received higher scores for pleasantness. This work showed differences in suckling lambs’ meat sensory parameters between Rubia de El Molar and other ovine breeds.