Naslov
Weight loss in the processing of dry-cured mutton: effect of age, gender and processing technology

Autori
Krvavica, Marina ; Mioč, Boro ; Konjačić, Miljenko ; Friganović, Emilija ; Ganić, Amir ; Kegalj, Andrijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts & Plenary Lectures: 19th Symposium Animal Science Days / Kapš, Miroslav - Zagreb : Faculty of agriculture, University of Zagreb, 2011, 39-39

ISBN
978-953-6135-93-6

Skup
Book of Abstracts & Plenary Lectures: 19th Symposium Animal Science Days

Mjesto i datum
Primošten, Hrvatska, 19.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
weight loss, dry-cured mutton, castradina, age, gender

Sažetak
In order to determine the effect of age, gender and castration, as well as ripening duration and anatomical position on the weight loss (WL) during processing of castradina production (an indigenous Dalmatian dry-cured mutton), 60 ewes (E) of three age groups (up to 2.5 yr, from 3 to 5 yr, more than 5.5 yr) and 40 males (wethers - W and rams - R), 20 in each group, were slaughtered. After cutting the carcasses, whole legs, shoulders and rest parts called "kora" were subjected to processing (salting, drying, ripening) during which the WL was determined. Since the total WL of the E3-5 was the lowest (27.72%) and total WL of the E2.5 and E5.5 were the similar (30.71% and 30.48%, respectively), despite significant differences of these three age groups of E-castradina, one cannot conclude that age of the sheep affects the WL of the E-castradina. The procedure of the castration had significant effect on the total WL, since the total WL of the R-castradina was the highest (38.76%) compared to the total WL of W (29.92%) and E2, 5 and E5, 5, which were the similar (except E3-5 which was lower than W). The highest total WL was found for the shoulder (35.05%), and the lowest was found for the whole leg (27.26%), while the one of the "kora" was in between (31.95%), whereby the differences among all three groups were significant (p<0.001 and p<0.05, respectively). Considering the thickest muscle of the whole leg and much shorter ripening period of the “kora” (despite the larger surface area and smaller thickness) these values of the total WL are logical.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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