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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