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Imprint
Utilization of elder sheep
Project
Project code: MRI-FL-08-222
Contract period: 01.01.2006
- 31.12.2010
Purpose of research: Applied research
Keywords: sheep, regional sustainable marketing
The utilization of elder sheep is not usual in Germany. Often, the animals are exported alive to third countries, which is unsatisfactory because of animal welfare and economic reasons too. Therefore, it is the aim of the project, to get special knowiedge as a basis for the regional marketing of sheep meat and products. The sensoric quality of sheep meat should be tested and possibilities to optimize tenderness should be evaluated. Also, traditional as well as innovative products, which meet the trends. 23 elder (female) sheep were slaughtered and experiments were carried out to optimize meat quality by suitable chilling conditions. Furthermore, shares of muscle tissue, fat/sinew, and bones of carcasses and primal cuts were calculated. Also a wide range of meat products was produced. It was shown, that a stepwise (delayed) chilling of carcasses instead of immediate chilling with +2 °C resulted in more tender meat. 80 % of the carcasses, which were conditioned in surroundings temperatures (13 to 18 °C) before they were brought into the chilling room delivered tender loins, suitable as steaks. Flavor and taste of the steaks were evaluated by sensoric experts as specieslike good and very good. The muscle tissue share of the carcasses was 61,5 % (mean). The results are basis for a new valuation of sheep meat as a precious raw material, suitable for both fresh meat and producing high value meat products.
Section overview
Subjects
- Animal Husbandry
- Special animal species
- Food Processing
