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Table 5 Traditional and Halal markets ewe meat physical analysis (mean ± SEM)

From: At slaughtering and post mortem characteristics on Traditional market ewes and Halal market ewes in Tuscany

  

Traditional market

Halal market

Water holding capacity

 Cooking loss in oven

%

32.03 ± 0.15 B

37.83 ± 1.20 A

 Cooking loss in water bath

%

42.74 ± 3.24

39.73 ± 3.39

 Drip loss

%

4.67 ± 0.59

3.34 ± 0.62

 Free water

cm2

11.3 ± 0.5

12.7 ± 0.5

Tenderness

 Shear force in cooked water bath meat

N

87.29 ± 12.45

115.62 ± 13.64

 Shear force in cooked water bath meat

Kg

8.90 ± 1.27

11.79 ± 1.39

Colour

 L*

 

38.05 ± 1.11

39.26 ± 1.16

 a*

 

20.57 ± 0.70 A

17.98 ± 0.73 B

 b*

 

7.26 ± 0.49 A

5.05 ± 0.51 B

 C*

 

21.84 ± 0.67 A

18.63 ± 0.70 B

 H*

rad

0.34 ± 0.02 A

0.26 ± 0.02 B

 H*

°

19.40 ± 1.35 A

15.00 ± 1.41 B

  1. A, B: P < 0.05