Physical, chemical and organoleptic properties of ram lamb carcasses from four fat-tailed genotypes

Physical, chemical and organoleptic characteristics of 20 ram lambs representing four fat-tailed genotypes Awassi, Red Karaman, Tushin and AwassixTushin were compared. After slaughter, carcasses were chilled at 5 degrees C for 24h, graded and evaluated. Then, the carcasses were dissected into wholesale cuts and longissimus dorsi (LD) and semimembranosus (SM) muscles were excised. The muscles were subjected to moisture, protein, fat and ash analyses and they were cooked to evaluate palatability. Cold carcass weight of RK and AxT lambs were heavier (P<0.01) than those of A and T lambs. AxT crossbreds had higher (P<0.05) cold dressing percentage and larger LD area than T lambs. However, the influence of genotype on the proportion of boneless retail cuts and marbling were not significant. Most of the proportions of wholesale cuts except for sirloin and flank were not affected by the genotype. The sensory panel found the meat from all genotypes acceptable (tenderness, juiciness, flavor and acceptability). Chemical composition of meat from the different genotype was not significantly different. The study reveals generally insignificant differences in chemical, physical and organoleptic properties between fat-tailed lambs with different genetic backgrounds.