<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The aim of our study was to evaluate the technological (pH, water holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing the indicators (fatty acid profile, fat nutritional indices, lipid oxidation, basic meat composition) that determine the quality of lipids present in the meat. A comparative analysis of meat from native Polish breeds Uhruska, Świniarka, and Wrzosówka showed that these breeds are characterized by high-quality meat. The chemical composition of meat did not significantly differ between the studied breeds. However, the fatty acid composition and atherogenicity and thrombogenicity indices of meat differed significantly between the breeds with the meat of Wrzosówka lambs having a distinct advantage and the most significant potential to protect against cardiovascular problems. Furthermore, the meat of Wrzosówka breed had color parameters that are most desired by consumers. The results presented here are of practical importance as combining meat from different breeds of lambs can allow achieving high product quality. The meat of Wrzosówka breed can be successfully used for producing such products and can serve as flagship meat for export to other European and global markets.</p>
</abstract>

The aim of our study was to evaluate the technological (pH, water holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing the indicators (fatty acid profile, fat nutritional indices, lipid oxidation, basic meat composition) that determine the quality of lipids present in the meat. A comparative analysis of meat from native Polish breeds Uhruska, Świniarka, and Wrzosówka showed that these breeds are characterized by high-quality meat. The chemical composition of meat did not significantly differ between the studied breeds. However, the fatty acid composition and atherogenicity and thrombogenicity indices of meat differed significantly between the breeds with the meat of Wrzosówka lambs having a distinct advantage and the most significant potential to protect against cardiovascular problems. Furthermore, the meat of Wrzosówka breed had color parameters that are most desired by consumers. The results presented here are of practical importance as combining meat from different breeds of lambs can allow achieving high product quality. The meat of Wrzosówka breed can be successfully used for producing such products and can serve as flagship meat for export to other European and global markets.

Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds

Department of Plant Food Technology and Gastronomy

Department of Animal Breeding and Agricultural Consulting

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The aim of our study was to evaluate the technological (pH, water holding capacity, cooking loss, oxidation-reduction potential, water activity, color...

Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds

Published Online: Jul 26, 2023

Page range: 897 - 908

Received: Jul 20, 2022

Accepted: Apr 14, 2023

DOI: https://doi.org/10.2478/aoas-2023-0049

Keywords
Polish native lamb breeds, Wrzosówka lambs, lamb meat, lipid quality, technological suitability

© 2023 Agnieszka Latoch et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds

Published Online: Jul 26, 2023

Page range: 897 - 908

Received: Jul 20, 2022

Accepted: Apr 14, 2023

DOI: https://doi.org/10.2478/aoas-2023-0049

KeywordsPolish native lamb breeds, Wrzosówka lambs, lamb meat, lipid quality, technological suitability

© 2023 Agnieszka Latoch et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Keywords
Polish native lamb breeds, Wrzosówka lambs, lamb meat, lipid quality, technological suitability