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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