الفهرس 
Supervision SheetOnly 14 pages are availabe for public view
 |  | from | 112 |  |  |
| | | from | 112 | | |
Abstract
Informations about meat quality characteristics and technological properties as well as suitability of native Egyptian sheep meat for further processing are relatively unavailable; therefore, the aim of this study was to investigate the correlation between age of Ossimi sheep with meat quality characteristics and technological properties to encourage production of further processed meat products. Leg and shoulder from ten Ossimi sheep carcasses; 5 each of less than one and 1.5 years old were used in the study.
Sensory examination of raw meat indicated the presence of significant differences between meat from young and old animals as well as between the muscles of fore- and hind-quarters. Proximate chemical analysis of raw meat showed that lamb had significantly higher moisture as well as lower protein and fat content in comparison with mutton. Age induced a non-significant difference in total soluble and myofibrillar proteins, however, sarcoplasmic protein increased significantly in lamb. Both age and anatomical location of the muscle induced a significant effect on water holding capacity, TVBN and TBARS. Sarcomere length was not significantly differ between muscles of fore- and hind-quarter of lamb and mutton, while muscle fiber diameter was only significantly differ between age groups. Saturated fatty acids content was higher in meat of shoulder from mutton followed by that of leg of lamb. Leg meat had higher MUFAs than that of shoulder.
Lamb meat rated more scores in tenderness and overall acceptability than that of mutton, and meat from fore-quarter had generally higher scores than that of hind-quarter, and the meat cooked in water bath rated more scores than that cooked in hot air oven at all different core temperatures. Increasing the core temperature induced a significant improvement in all eating quality attributes whatever the method of thermal treatment. Cooking induced a significant effect on proximate chemical composition of Ossimi sheep meat where moisture was significantly decreased and both protein and fat were increased linearly with the final internal temperature. Lamb meat had significantly lower collagen content and higher collagen solubility, while meat of fore-quarter had significantly lower collagen content and higher solubility than that of hind quarter. Increasing the cooking temperature resulted in a concomitant decrease in both sarcomere length and muscle fiber diameter with remarkable structural changes at 90°C.