Related Experiment Video
Updated: Jun 13, 2026
Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
Published on: July 12, 2024
Effect of the pre-slaughter logistic chain on meat quality of lambs
G C Miranda-de la Lama1, M Villarroel, J L Olleta
1Department of Animal Production and Food Science, Faculty of Veterinary Medicine, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain(1).
Abstract:
A total of 144 lambs were sampled in a 3×2×2 factorial design, testing three residence (stay) times at a pre-slaughter classification centre (0, 7, and 28days) and two seasons (summer and winter), with two replicates in each season. Meat from the longissimus dorsi was analysed in terms of pH, WHC, texture, colour (L∗a∗b∗, chroma and hue) and carcass bruising. Stay time had a significant effect (p<0.001) on meat texture, while season had a significant effect (p<0.001) on all variables analysed. Overall, stay time had less effect on meat quality than season and the interaction between treatments was not significant. Meat from lambs slaughtered in winter had some dark-cutting characteristics, with darker colour, higher ultimate pH, tougher meat and lower press juice. In conclusion, pre-slaughter classification and season are sources of stress for lambs and affect meat quality traits.
