Title of article
COMPARISON OF CARCASS CHARACTERISTICS AND MEAT QUALITY OF NORWEGIAN WHITE SHEEP BREED WITH TWO WESTERN BALKAN PRAMENKA SHEEP BREEDS
Author/Authors
MARKOVIĆ, Božidarka University of Montenegro - Biotechnical Faculty - Department of Livestock Science, Montenegro , BJELANOVIĆ, Milena Norwegian University of Life Science - Department of Chemistry, Biotechnology and Food Science, Norway , VUČIĆ, Goran University of Banja Luka - Faculty of Technology - Deptartment of Food science and Technology, Bosnia and Herzegovina , BERG, Per , EGELANDSDAL, Bjorg Norwegian University of Life Science - Department of Chemistry, Biotechnology and Food Science, Norway
From page
53
To page
61
Abstract
The aim of this study was comparison of the carcasses and meat quality parameters of three sheep breeds - two local breeds from Western Balkan countries and one from Norway. Musculus Longissimus Dorsi (MLD) samples from 44 sheep carcasses of three different breeds, 4-5 year old, were analyzed: Vlashichka Pramenka breed (VP) from Bosnia Herzegovina (n=15), Pivska Pramenka breed (PP) from Montenegro (n=15) and Norwegian White Sheep (NWS) from Norway (n=14). The carcasses of PP and VP were randomly selected based on conformation of classes, while carcasses of NWS were selected only from class O. VP breed had less average carcass weight (25 kg) than PP and NWS breeds (27.3 and 30.4 kg, respectively), but higher average point of carcass conformation (7.9) than PP and NWS, where it was 5.3 and 5.0. Both breeds from West Balkan countries (VP and PP) had more fat on carcasses than Norwegian white sheep. VP breed had the more tender meat (38.6 N/cm^2), than PP (47.8) and NWS (52.4), while the color stability was highest for the PP breed.
Keywords
sheep breeds , carcass conformation , meat quality parameters
Journal title
Agriculture and Forestry
Journal title
Agriculture and Forestry
Record number
2537235
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