Influence of age and maturity on the water retention capacity (WRC) of Creole sheep meat
DOI:
https://doi.org/10.24054/limentech.v13i1.1604Keywords:
Water, age, maturity, sheep, retentionAbstract
Water holding capacity (WHC) is an important physicochemical property in sheep meat quality. It is related to the color, firmness, juiciness, and texture of cooked meat. A low water holding capacity can cause losses of some soluble proteins, vitamins, and minerals, in addition to affecting the juiciness of cooked meat. Therefore, the objective of this study was to establish the water holding capacity of Creole sheep meat slaughtered at different ages and aged for different times. To this end, 36 entire sheep obtained from multiple crosses between Corriedale and Romney Marsh breeds were slaughtered, which were previously subjected to a 12-hour fast. The 36 obtained carcasses were packed in low-density polypropylene bags and refrigerated at 4±2°C for maturation in three stages (24h, 48h, and 72h). Once the respective maturation period was completed, the rack cut (5-9 ribs) was obtained from each carcass, and its water-holding capacity was evaluated. The results showed that age at slaughter and maturity affected water-holding capacity, establishing a direct relationship between increasing age and WCR. Maturity time (48h and 72h) also had a greater impact on this parameter in young animals.
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