33-Title: Influence of age at slaughter on structural characteristics of meat from Hassan sheep
Authors: KM Shanthesha, S Wilfred Ruban, HB Shivappa Nayaka, R Guruprasad, R Sharada, S Naveen Kumar S, R Shivakumar and S Sudarshan
Source: Ruminant Science (2022)-11(2):419-423.
How to cite this manuscript: Shanthesha KM, Ruban S Wilfred, Nayaka HB Shivappa, Guruprasad R, Sharada R, S Naveen Kumar, Shivakumar R and Sudarshan S (2022). Influence of age at slaughter on structural characteristics of meat from Hassan sheep. Ruminant Science 11(2):419-423.
Abstract
The present study was carried out to evaluate the effect of age at slaughter on structural characteristics related to the eating quality of meat from Hassan sheep. A total of 36 male Hassan sheep viz., 12 each in three age groups (6-8 months (T1), 12-15 months (T2) and 30-32 months (T3)) were slaughtered. Structural (shear force, muscle fibre diameter, sarcomere length, muscle fibre diameter, collagen content and solubility, Myofibrillar fragmentation index) characteristics of Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles were evaluated. A significant (P<0.05) difference was observed in shear force and muscle fibre diameter between the three age groups in both LTL and SM muscles. T3 recorded the highest shear force and diameter followed by T2 and T1 in both the muscles. In the present study, an increase in the age of the animals resulted in a significantly (P<0.05) higher muscle fibre diameter compared to other age groups and between muscles, SM muscle had a higher muscle fibre diameter compared to LTL muscle. A significant (P<0.05) increase in collagen content and Myofibrillar fragmentation index (MFI) was observed with an increase in age, whereas collagen solubility decreased with age. It was observed that the collagen content increased from T1 to T2 but then decreased with lower collagen content being observed in T3. Based on the results of this study it was evident that meat from Hassan sheep slaughtered at the age of 12-15 months had superior structural characteristics related to meat tenderness which is one of the major factors that influences consumer acceptability.
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