Relevant bibliographies by topics / Lamb (Meat)

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Lamb (Meat)'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Lamb (Meat)"

1

Nenadovic, Katarina, Nikola Cobanovic, Marijana Vucinic, Dejan Bugarski, Tomislav Mikus, Eva Voslarova, Manja Zupan-Semrov, Miroslav Kjosevski, and Nedjeljko Karabasil. "Welfare and meat quality of lambs." Veterinarski glasnik, no. 00 (2021): 6. http://dx.doi.org/10.2298/vetgl210126006n.

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Recently, in many parts of the world, greater importance has been given to lamb meat as well as to the intensive production of lamb and sheep, due to demand for this type of meat at affordable prices. In Serbia, similar to most European countries, the structure of total sheep meat production comprises about 70% lamb meat and 30% sheep meat. This study assessed resource-based measures on 11 dairy sheep farms and investigated, in a total of 30 lambs, the effects of sex, the presence of bruises and pneumonia in carcasses, and carcass and meat quality. Carcass (carcass length, thigh length, croup width, subcutaneous fat thickness, presence of bruises) and meat quality (pH, temperature, drip, thawing and cooking losses, color, and meat quality classes) traits were measured post mortem. The most common deficiencies on farms were high stocking density, poor hygienic conditions, dirty drinkers, and lack of outdoor access. Regarding sex differences, higher prevalences of carcass bruises and severe pneumonia were recorded in male lambs. Meat pH (pH45min), sensory color score, and prevalence of dark, firm and dry (DFD) meat were higher in lambs with carcass bruises. The occurrence of quality defects (DFD meat) was higher in lambs with severe pneumonia. It can be concluded that it is necessary to improve the welfare conditions on the lamb farms and pre-slaughter conditions in order to achieve better lamb meat quality.
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2

Yusuf, Hassan Ali, Halidai Rehemujiang, Tao Ma, Minyu Piao, Ruiying Huo, and Yan Tu. "Fermented Total Mixed Ration with Cottonseed Meal or Rapeseed Meal Improved Growth Performance and Meat Quality of Hu Lamb Compared to Total Mixed Ration with Soybean Meal." Fermentation 8, no. 11 (October 24, 2022): 576. http://dx.doi.org/10.3390/fermentation8110576.

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Protein sources in livestock feed include cottonseed meals (CSM) or rapeseed meals (RSM). However, their use in feed diets is restricted due to anti-nutritional elements such as free gossypol or glucosinolate. The main objective of this study was to determine the effect of microbial fermentation of total mixed ration (TMR) with CSM/RSM on the growth performance and meat quality of Hu lamb. Fifty-one male Hu lambs (4 months old) with a 22.51 kg body weight were randomly assigned to three treatments and fed unfermented TMR with soybean meal (control group), FTMR (fermented total mixed ration) with CSM or RSM, respectively. The experiment lasted 97 days. Growth performance, rumen fermentation, and meat quality were measured. Overall dry matter intake (DMI), average daily gain (ADG), and final body weight (FBW) were similar among treatments (p > 0.05). There were no significant differences in the lightness (L*), redness (a*), and yellowness (b*) of longissimus thoracis (LT) muscle meat. There were no significant differences between the FTMR-CSM/RSM and control groups in drip loss, cooking loss, cooking percentage rate, or shear force of LT muscle meat. Lambs fed FTMR-CSM had significantly higher rumen fluid total volatile fatty acid values than those in control or FTMR-RSM groups (p < 0.05). Meat from lambs fed FTMR-RSM had a higher level of saturated fatty acids than lambs fed the control diet. The LT muscle meat of lamb fed FTMR-CSM had more unsaturated fatty acids than the control group (p < 0.001). In conclusion, FTMR with cottonseed or rapeseed meal can be fed without causing any adverse effects on Hu lamb.
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3

Costa, Geisa, Renata Ernlund Freitas de Macedo, Fernando Hentz, Odilei Rogerio Prado, Claudio José Araujo da Silva, Cesar Augusto Taconeli, and Alda Lúcia Gomes Monteiro. "Feeding Systems and the Physicochemical and Sensory Quality of Lamb Meat: Can Feeding Systems Affect Lamb Meat Quality?" Journal of Agricultural Studies 7, no. 2 (September 22, 2019): 176. http://dx.doi.org/10.5296/jas.v7i4.15500.

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This study aims to evaluate the physicochemical characteristics, fat composition, and sensory attributes of lamb meat produced in two feeding systems: (1) Unweaned and unsupplemented lambs in the pasture and (2) early weaned lambs in the pasture with concentrate supplementation post-weaning. The experiment was performed in the winter–spring pastures in the subtropical region of Brazil. The experimental design was completely randomized with two treatments (feeding systems), four paddocks per treatment and twenty lambs (experimental units) per paddock. Carcass weight, dressing percentage, pH, rib eye area, subcutaneous fat thickness, and visual fatness were determined. Loin samples were used for instrumental color, thawing and cooking loss, shear force, water holding capacity, fat and sensory analyses. Carcass pH did not differ between the systems (p > 0.05). Supplemented weaned lambs showed a higher body condition score, carcass weight, dressing percentage and fatness (p < 0.001). They also showed higher (p < 0.05) total fat and long chain fatty acid (FA) content than unweaned lambs. Lamb meat from both systems showed similar and high sensory acceptance. Early weaning and supplementation proved to be a better choice for producing lambs in the winter–spring pasture, under subtropical conditions, because it promoted better carcass and meat traits and good sensory attributes, which could improve payment to the farmers.
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4

Wang, Bo, Zhenzhen Wang, Yong Chen, Xueliang Liu, Kun Liu, Yingjun Zhang, and Hailing Luo. "Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems." Foods 10, no. 11 (November 16, 2021): 2822. http://dx.doi.org/10.3390/foods10112822.

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This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.
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5

Ivanovic, S., S. Savic, M. Baltic, V. Teodorovic, and M. Zujovic. "Dependence of lamb sensory properties on meat ripening level." Biotehnologija u stocarstvu 24, no. 3-4 (2008): 93–100. http://dx.doi.org/10.2298/bah0804093i.

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Sheep and lamb meat are in the first place by value, as sheep raising products. Sensory properties are important factor that influence on the meat safety. The aim of these investigations was to determine the influence of ripening level on odour, tenderness, softness, taste, flavor and overall acceptability of meat. As material in this experiment meat of lambs of 'Svrljig- Pirot Pramenka' hybrids were used. Lambs were 5 months old at slaughtering. Meat was roasted in oven at temperature of 170?C for 60 minutes. As method the quantitative-descriptive analysis is used. Our results showed that meat ripening level influence on the acceptability of lamb meat and on expressiveness of some attributes that closer define sensory properties of meat (intensity, odour, tenderness, softness, taste and flavour).
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6

Sheridan, R., L. C. Hoffman, and A. V. Ferreira. "Meat quality of Boer goat kids and Mutton Merino lambs 2. Sensory meat evaluation." Animal Science 76, no. 1 (February 2003): 73–79. http://dx.doi.org/10.1017/s1357729800053339.

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AbstractThe meat palatability, water-holding capacity, colour and shear force values of 32 Boer goat (BG) kids and 32 South African Mutton Merino (MM) lambs were investigated. Two pelleted diets (offered to 16 animals per species) with either a low (LE, 9·9 MJ/kg dry matter (DM)) or a high (HE, 12·1 MJ/kg DM) metabolizable energy level were given to the animals for either 28 or 56 days. Thereafter the animals were slaughtered, the meat cooked and presented to a trained sensory panel. Organoleptically, a difference between goat and lamb was noted. Each one had a specific species flavour, which was not influenced by energy level of the diet. BG meat was perceived to be stringier than that of the MM, but there was no significant difference in Warner-Bratzler shear force values. Tenderness declined with age in both species and there was also a tendency for goat meat to be less juicy than lamb. Chevon had a more pronounced after-taste than lamb. No objective difference could be distinguished between the colour of the cooked goat and lamb, but there was a tendency for fresh lamb to have a higher a*-value (redness) than goat. Although diet did not influence drip loss, drip loss increased with an increase in slaughter age. Only after 56 days did the m. semimembranosus of MM have a significantly higher drip loss than that of BG (LE: 4·84 v. 3·43%; HE: 4·72 v. 3·23%). In the m. semimembranosus of both species cooking loss increased with an increase in slaughter age. It can be concluded that goat meat compares favourably with lamb in terms of water-holding capacity, colour and shear force values. If goats are finished in the feedlot, it can be done on a LE diet, since diet does not influences any of the mentioned characteristics. This may render a direct economic advantage for BG feedlot finishing.
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7

Avilés-Ramírez, Carmen, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gómez-Cortés, Miguel Ángel de la Fuente, Nieves Núñez-Sánchez, and Andrés Luis Martínez Marín. "Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex." Foods 11, no. 15 (July 23, 2022): 2193. http://dx.doi.org/10.3390/foods11152193.

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Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.
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8

Belhaj, Kamal, Farid Mansouri, Marianne Sindic, Yassine Taaifi, Mohamed Boukharta, Hana Serghini-Caid, and Ahmed Elamrani. "Effect of the concentrate-based finishing on the proximate composition, organoleptic quality and fatty acids profile of the Beni-Guil sheep meat." E3S Web of Conferences 183 (2020): 04001. http://dx.doi.org/10.1051/e3sconf/202018304001.

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The aim of this study is to compare two sheep farming practices (lamb farming with or without finishing period on concentrate), on carcass characteristics, fatty acid profile and organoleptic quality of the meat. The study was performed on 24 Beni-Guil lambs. Finished animals (F) had access to creep feeding until weaning and were fed a mixed ration of barley and alfalfa hay during a finishing period of 45 days; however, nonfinished animals (NF) remained on the pasture. This comparison was carried out by analyzing the carcass characteristics, proximate composition and fatty acids profile of the meat. Ultimate pH and meat lightness were lower for F-lambs than NF-lambs who didn’t go through the finishing period. The concentrate-based finished practice produced carcasses with better fatness state and conformation. The intramuscular fat content is more important in finished-lambs’ meats (3.81 vs 1.82) which show more juiciness and a high meat’s color lightness. However, meats of NF-lambs presented a high proportion of polyunsaturated fatty acids (PUFA: 20.70 vs 16.82), particularly the PUFA n-3 (3.97 vs 1.17) and consequently a low n-6/n-3 ratio (3.92 vs 12.72). Finally, we recommend, finished lamb meats for the large-scale market and meat of pasture-raised lamb for the niche market.
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9

Picardi, L. A. "MAGRARIO: A NEW GENOTYPE TO PRODUCE QUALITY SHEEP MEAT." Journal of Basic and Applied Genetics 32, Issue 2 (December 2021): 40–47. http://dx.doi.org/10.35407/bag.2021.32.02.05.

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Generally there is poor tradition to produce and to commercialize heavy lean lamb carcasses. To achieve a better product for the ovine meat market Ideal (Polwarth) breed ewes were backcrossed to Texel breed rams (breed recognized to reduce carcass fat). Ideal breed (I) is one of the most ordinary breeds in Argentina. However, when their lambs are reared in feed-lot conditions, a high fat content is found in their lamb carcasses. After three generations of backcrosses followed by a breeding program for increase male lamb weaning weight and female fertility a new genotype was obtained for the local ovine meat production systems. This new genotype registered as Magrario (M) was obtained at Villarino Field Station of UNR (Zavalla, Santa Fe, 33º S, 61º W). It was verify that M produced more lean meat than I breed under feet lot conditions. M rams were introduced in flocks of Hampshire Down (HD) breed to evaluate lamb crosses with lean meat. Genotype M was compared under feed lot conditions with HD lambs during two months in the post weaning. Also crosses (MxHD), (MxI) and (IxHD) were evaluated in the same conditions. At the end of the experiment ultrasonic methods were used to evaluate fat depot on Longissimus dorsi. The (MxHD) showed a reduction of 20% respecting to HD. These results suggested that M genotype could be a useful paternal genotype to reduce fat depots when the aim is to produce lamb crosses under feed lot conditions in a short period of time. Key words: ovine, lean meat, feed lot, crossing.
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10

Ünlü, H. B., H. H. İpçak, and Ç. Kandemir. "Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs." South African Journal of Animal Science 52, no. 6 (April 17, 2023): 780–91. http://dx.doi.org/10.4314/sajas.v52i6.04.

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The aim of this study was to evaluate the effect of oregano essential oil (OEO) and capsicum oleoresin extract (CAO) supplementation on lamb slaughter characteristics, meat quality, and fatty acid composition. In the study, 18 male and 18 female lambs were divided into three equal groups for a 56- day feeding period. The first group was fed the control diet, while the other groups were fed a control diet containing either 300 mg OEO/kg or 300 mg CAO/kg of diet. Feeding OEO or CAO had no effect on the slaughter and carcass quality of the fattening lambs. However, when compared to the female lambs, the male lambs were found to have higher slaughter weights, hot and cold carcass weights, and dressing percentage, while having lower back fat thickness. In addition, OEO substantially increased the intramuscular fat. Dry matter, protein, pH24, meat colour (L*, a*, and b*), drip loss, and cooking loss were not affected by dietary treatment or sex. The addition of OEO or CAO to the diets did not change the meat lipid oxidation or sensory quality characteristics at different storage times. However, meat from the female lambs was found to have thiobarbituric acid reactive substances (TBARS) values lower than that of the meat from the male lambs after 2 d and 4 d of storage. However, the female lamb meat was more preferred in terms of flavour and general acceptance. The ΣMUFA, ΣPUFA, ΣUFA, Σn-6, Σn-3, and Σn-6/Σn-3 contents of the lamb meat were not affected by the dietary treatment. As a result, the inclusion of 300 mg of oregano essential oil/kg of DM in lamb diets is considered appropriate because of its significant contributions to the fat composition of lamb meat.
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Dissertations / Theses on the topic "Lamb (Meat)"

1

Brogna, Daniela Maria Rita. "Effect of saponins on lamb meat quality." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1127.

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The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible effect of these PSCs on delta9-desaturase enzyme activity. Moreover, the low concentartion of furan,2-pentyl and TBARS values in the meat of lamb fed saponin diet suggest an antioxidant effect of saponin against lipid oxidation. Further investigations are necessary to assess the specific role of saponins on meat quality.
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2

au, R. Jacob@central murdoch edu, and Robin Henry Jacob. "Optimising the concentration of glycogen in lamb meat." Murdoch University, 2003. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20040513.153312.

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The lamb industry is actively seeking to improve the quality of lamb meat produced in Australia. Ultimate pH (pHu) is a key determinant of red meat eating quality although this measurement has not been adopted formally by the Australian lamb meat industry. Muscle glycogen concentration is a major determinant of pHu in red meat. This thesis investigates glycogen concentration in lamb muscle and the ultimate pH (pHu) of lamb meat under commercial industry conditions as well as exploring by experimentation, some of the factors that control muscle glycogen concentration in lamb muscle. The results of this work has contributed to an understanding of the significance of high pHu meat to the lamb industry and will assist with developing new management strategies for lambs that avoid low muscle glycogen concentration at the point of slaughter, thus high pHu in meat derived from lambs. The first part of the study (Experiments 1 and 2) undertook to determine the ranges of muscle glycogen concentration and lamb meat pHu found under commercial conditions and to measure any changes in these parameters associated with consignment of lambs from farm to abattoir and lairage at abattoirs. This study utilised a new biopsy technique that allowed muscle collection from lambs on farm. Some 16 different consignments of lambs and 3 consignments of lactating ewes were intensively monitored on farm and at abattoirs over a range of lairage times. Sensory evaluation tests were done using meat from 6 of these consignments. The results showed there to be considerable variation between lamb consignments with some consignments having a very high and other consignments having a very low incidence of meat with a high pHu. On balance “on farm” factors were concluded to have a greater impact on muscle glycogen concentration at slaughter than “post farm gate” factors. However, there was evidence that muscle glycogen concentrations decreased during the farm curfew and transport period for some consignments so both “on farm” and “post farm gate factors” can be important. Characteristically glycogen loss occurred during the farm curfew and transport period in consignments of Merino lambs that had high muscle glycogen concentrations prior to consignment. Holding lambs in lairage caused no negative effects on muscle glycogen concentration although there was some evidence that very short lairage periods may increase meat pHu without causing a change in muscle glycogen concentration. It was concluded from these experiments that the mean muscle glycogen concentration of a group of lambs needs to be greater than 1.5 g/100g on farm in order for the pHu of lamb meat to be less than 5.7. Subsequent to this industry study, an experiment (Experiment 3) was done to gain an understanding of muscle glycogen concentration as being an integral part of whole body glucose metabolism. This experiment investigated the effects of exercise on a range of different muscles and tissues of lambs including liver, kidney, skin and gastrointestinal tract. Interactions between glycogen concentrations in the liver and muscle with time after exercise showed that glycogen repletion occurred in the liver before muscle tissue. This effect was a unique finding and could explain in part the slow rate of glycogen repletion in muscle tissue that is characteristic for ruminants. Another major finding was an accumulation of glycogen concentration in skin during the recovery period after exercise. It was postulated that this effect may be due to the supply of glucose to glycolytic tissues being continued even when demand for glucose in the skin was low and the capacity to store glycogen in muscle was very high. Experiment 3 confirmed the existence of a relationship between metabolisable energy (ME) intake and glycogen repletion in muscle tissues and found a slightly different relationship between ME intake and glycogen repletion in the liver tissue of lambs. Muscle glycogen concentration did not change in fasted lambs and the rate of glycogen repletion in muscle after exercise was dependent on ME intake. Differences were observed between different muscles, particularly between M. longissimus thoracis et lumborum (LTL) and all other muscles, in relation to the change in glycogen concentration with time after exercise. Glycogen concentrations changed less rapidly in the LTL than other muscles. Glycogen concentration in the liver was associated negatively with time after exercise in fasted lambs and positively with time after exercise in fed lambs. Several experiments (Experiments 4, 5 and 6) were conducted to determine the affects of different nutritional factors on muscle glycogen concentration in lambs, both on farm and after commercial slaughter. These studies showed that short term increases in ME intake will increase muscle glycogen concentration to a maximum level over a period of about 7 days (Experiment 4). Diet composition did not affect the change in muscle glycogen concentration associated with an increase in ME intake although results from this experiment (Experiment 5) were not entirely conclusive. There was evidence that the type of feeding and finishing system may influence the susceptibility of muscle glycogen concentration to change during consignment of lambs to slaughter. Results from these experiments demonstrated that a goal for muscle glycogen concentration in lambs on farm of 1.5g/100g is quite achievable with contemporaneous management systems. Finally this study highlighted the need for further research in a number of key areas in order that muscle glycogen concentration in lambs to be fully understood. In particular, the role of muscle glycogen turnover in relation to muscle glycogen concentration was noted as an area for which further research is warranted.
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3

Jacob, Robin Henry. "Optimising the concentration of glycogen in lamb meat." Thesis, Jacob, Robin Henry (2003) Optimising the concentration of glycogen in lamb meat. PhD thesis, Murdoch University, 2003. https://researchrepository.murdoch.edu.au/id/eprint/110/.

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The lamb industry is actively seeking to improve the quality of lamb meat produced in Australia. Ultimate pH (pHu) is a key determinant of red meat eating quality although this measurement has not been adopted formally by the Australian lamb meat industry. Muscle glycogen concentration is a major determinant of pHu in red meat. This thesis investigates glycogen concentration in lamb muscle and the ultimate pH (pHu) of lamb meat under commercial industry conditions as well as exploring by experimentation, some of the factors that control muscle glycogen concentration in lamb muscle. The results of this work has contributed to an understanding of the significance of high pHu meat to the lamb industry and will assist with developing new management strategies for lambs that avoid low muscle glycogen concentration at the point of slaughter, thus high pHu in meat derived from lambs. The first part of the study (Experiments 1 and 2) undertook to determine the ranges of muscle glycogen concentration and lamb meat pHu found under commercial conditions and to measure any changes in these parameters associated with consignment of lambs from farm to abattoir and lairage at abattoirs. This study utilised a new biopsy technique that allowed muscle collection from lambs on farm. Some 16 different consignments of lambs and 3 consignments of lactating ewes were intensively monitored on farm and at abattoirs over a range of lairage times. Sensory evaluation tests were done using meat from 6 of these consignments. The results showed there to be considerable variation between lamb consignments with some consignments having a very high and other consignments having a very low incidence of meat with a high pHu. On balance 'on farm' factors were concluded to have a greater impact on muscle glycogen concentration at slaughter than 'post farm gate' factors. However, there was evidence that muscle glycogen concentrations decreased during the farm curfew and transport period for some consignments so both 'on farm' and 'post farm gate factors' can be important. Characteristically glycogen loss occurred during the farm curfew and transport period in consignments of Merino lambs that had high muscle glycogen concentrations prior to consignment. Holding lambs in lairage caused no negative effects on muscle glycogen concentration although there was some evidence that very short lairage periods may increase meat pHu without causing a change in muscle glycogen concentration. It was concluded from these experiments that the mean muscle glycogen concentration of a group of lambs needs to be greater than 1.5 g/100g on farm in order for the pHu of lamb meat to be less than 5.7. Subsequent to this industry study, an experiment (Experiment 3) was done to gain an understanding of muscle glycogen concentration as being an integral part of whole body glucose metabolism. This experiment investigated the effects of exercise on a range of different muscles and tissues of lambs including liver, kidney, skin and gastrointestinal tract. Interactions between glycogen concentrations in the liver and muscle with time after exercise showed that glycogen repletion occurred in the liver before muscle tissue. This effect was a unique finding and could explain in part the slow rate of glycogen repletion in muscle tissue that is characteristic for ruminants. Another major finding was an accumulation of glycogen concentration in skin during the recovery period after exercise. It was postulated that this effect may be due to the supply of glucose to glycolytic tissues being continued even when demand for glucose in the skin was low and the capacity to store glycogen in muscle was very high. Experiment 3 confirmed the existence of a relationship between metabolisable energy (ME) intake and glycogen repletion in muscle tissues and found a slightly different relationship between ME intake and glycogen repletion in the liver tissue of lambs. Muscle glycogen concentration did not change in fasted lambs and the rate of glycogen repletion in muscle after exercise was dependent on ME intake. Differences were observed between different muscles, particularly between M. longissimus thoracis et lumborum (LTL) and all other muscles, in relation to the change in glycogen concentration with time after exercise. Glycogen concentrations changed less rapidly in the LTL than other muscles. Glycogen concentration in the liver was associated negatively with time after exercise in fasted lambs and positively with time after exercise in fed lambs. Several experiments (Experiments 4, 5 and 6) were conducted to determine the affects of different nutritional factors on muscle glycogen concentration in lambs, both on farm and after commercial slaughter. These studies showed that short term increases in ME intake will increase muscle glycogen concentration to a maximum level over a period of about 7 days (Experiment 4). Diet composition did not affect the change in muscle glycogen concentration associated with an increase in ME intake although results from this experiment (Experiment 5) were not entirely conclusive. There was evidence that the type of feeding and finishing system may influence the susceptibility of muscle glycogen concentration to change during consignment of lambs to slaughter. Results from these experiments demonstrated that a goal for muscle glycogen concentration in lambs on farm of 1.5g/100g is quite achievable with contemporaneous management systems. Finally this study highlighted the need for further research in a number of key areas in order that muscle glycogen concentration in lambs to be fully understood. In particular, the role of muscle glycogen turnover in relation to muscle glycogen concentration was noted as an area for which further research is warranted.
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4

Jacob, Robin Henry. "Optimising the concentration of glycogen in lamb meat." Jacob, Robin Henry (2003) Optimising the concentration of glycogen in lamb meat. PhD thesis, Murdoch University, 2003. http://researchrepository.murdoch.edu.au/110/.

Full text
Abstract:
The lamb industry is actively seeking to improve the quality of lamb meat produced in Australia. Ultimate pH (pHu) is a key determinant of red meat eating quality although this measurement has not been adopted formally by the Australian lamb meat industry. Muscle glycogen concentration is a major determinant of pHu in red meat. This thesis investigates glycogen concentration in lamb muscle and the ultimate pH (pHu) of lamb meat under commercial industry conditions as well as exploring by experimentation, some of the factors that control muscle glycogen concentration in lamb muscle. The results of this work has contributed to an understanding of the significance of high pHu meat to the lamb industry and will assist with developing new management strategies for lambs that avoid low muscle glycogen concentration at the point of slaughter, thus high pHu in meat derived from lambs. The first part of the study (Experiments 1 and 2) undertook to determine the ranges of muscle glycogen concentration and lamb meat pHu found under commercial conditions and to measure any changes in these parameters associated with consignment of lambs from farm to abattoir and lairage at abattoirs. This study utilised a new biopsy technique that allowed muscle collection from lambs on farm. Some 16 different consignments of lambs and 3 consignments of lactating ewes were intensively monitored on farm and at abattoirs over a range of lairage times. Sensory evaluation tests were done using meat from 6 of these consignments. The results showed there to be considerable variation between lamb consignments with some consignments having a very high and other consignments having a very low incidence of meat with a high pHu. On balance 'on farm' factors were concluded to have a greater impact on muscle glycogen concentration at slaughter than 'post farm gate' factors. However, there was evidence that muscle glycogen concentrations decreased during the farm curfew and transport period for some consignments so both 'on farm' and 'post farm gate factors' can be important. Characteristically glycogen loss occurred during the farm curfew and transport period in consignments of Merino lambs that had high muscle glycogen concentrations prior to consignment. Holding lambs in lairage caused no negative effects on muscle glycogen concentration although there was some evidence that very short lairage periods may increase meat pHu without causing a change in muscle glycogen concentration. It was concluded from these experiments that the mean muscle glycogen concentration of a group of lambs needs to be greater than 1.5 g/100g on farm in order for the pHu of lamb meat to be less than 5.7. Subsequent to this industry study, an experiment (Experiment 3) was done to gain an understanding of muscle glycogen concentration as being an integral part of whole body glucose metabolism. This experiment investigated the effects of exercise on a range of different muscles and tissues of lambs including liver, kidney, skin and gastrointestinal tract. Interactions between glycogen concentrations in the liver and muscle with time after exercise showed that glycogen repletion occurred in the liver before muscle tissue. This effect was a unique finding and could explain in part the slow rate of glycogen repletion in muscle tissue that is characteristic for ruminants. Another major finding was an accumulation of glycogen concentration in skin during the recovery period after exercise. It was postulated that this effect may be due to the supply of glucose to glycolytic tissues being continued even when demand for glucose in the skin was low and the capacity to store glycogen in muscle was very high. Experiment 3 confirmed the existence of a relationship between metabolisable energy (ME) intake and glycogen repletion in muscle tissues and found a slightly different relationship between ME intake and glycogen repletion in the liver tissue of lambs. Muscle glycogen concentration did not change in fasted lambs and the rate of glycogen repletion in muscle after exercise was dependent on ME intake. Differences were observed between different muscles, particularly between M. longissimus thoracis et lumborum (LTL) and all other muscles, in relation to the change in glycogen concentration with time after exercise. Glycogen concentrations changed less rapidly in the LTL than other muscles. Glycogen concentration in the liver was associated negatively with time after exercise in fasted lambs and positively with time after exercise in fed lambs. Several experiments (Experiments 4, 5 and 6) were conducted to determine the affects of different nutritional factors on muscle glycogen concentration in lambs, both on farm and after commercial slaughter. These studies showed that short term increases in ME intake will increase muscle glycogen concentration to a maximum level over a period of about 7 days (Experiment 4). Diet composition did not affect the change in muscle glycogen concentration associated with an increase in ME intake although results from this experiment (Experiment 5) were not entirely conclusive. There was evidence that the type of feeding and finishing system may influence the susceptibility of muscle glycogen concentration to change during consignment of lambs to slaughter. Results from these experiments demonstrated that a goal for muscle glycogen concentration in lambs on farm of 1.5g/100g is quite achievable with contemporaneous management systems. Finally this study highlighted the need for further research in a number of key areas in order that muscle glycogen concentration in lambs to be fully understood. In particular, the role of muscle glycogen turnover in relation to muscle glycogen concentration was noted as an area for which further research is warranted.
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Stanford, Kim. "Prediction of lamb carcass composition and classification of Canadian lambs by saleable meat yield." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq29113.pdf.

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Kelman, Khama. "Lamb growth impacts muscle oxidative capacity and meat quality." Thesis, Kelman, Khama ORCID: 0000-0002-4877-3112 (2014) Lamb growth impacts muscle oxidative capacity and meat quality. PhD thesis, Murdoch University, 2014. https://researchrepository.murdoch.edu.au/id/eprint/29632/.

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Genetic selection to increase lamb growth is advantageous in reducing the time it takes for lambs to reach market weight. However the effects of rapid growth on muscle fibre type, as indicated by oxidative capacity, is not clear. Muscle fibre type is intrinsically linked with attributes of meat quality, which are becoming increasing important to consumers. Therefore, changes to muscle fibre type through selection for growth may impact meat quality. Producers can impact lamb growth at any time during the growth period including the weaning (100 days) and post weaning time points (150 days). As not all lambs were weighed at these time points a growth curve was fitted to the live weight data of each individual animal to allow weight to be estimated at any time point during the growth period. Once estimates of weight and growth rate at the weaning and post weaning time points were obtained, the impact of growth on muscle fibre type and meat quality traits could be investigated. In the first experiment growth curves were fitted to live weight data for 18,185 lambs with weight data between birth and 300 days. Linear (cubic polynomial), nonlinear (Brody) and random effects models were fitted and the characteristics of the residual values examined to determine the best curve fit. The random effects model was hypothesised to have the lowest residual values as it is based on a population, rather than an individual fit, and is less biased when fitting growth curves to weight recordings from animals with different durations of data collection. However, the cubic polynomial fit had the lowest average residual values and the Brody fit had the highest. The difference between the residual values for the fit of each function was relatively small therefore the decision on which function to use was based on a variety of additional factors. As it is a population based fit, a random effects model accommodates missing weight recordings and different durations of data collection, which are common with industry data recording, without biasing the fit. A random effects model also allows environmental effects specific to the time of recording to be accounted for and can accommodate genetic differences in the shape of each animal's growth curve. Based on these characteristics the estimates of lamb weights and growth rates from the random effects model were used in this thesis. In the second experiment the impact of production factors on lamb weight at key time points in production were analysed. While several studies have published information on these effects the studies were generally small. Therefore, this analysis acted as a benchmarking for the magnitude of the effects, based on large data. The full expression of the post weaning weight breeding value is depressed with poor nutrition so an analysis was performed to determine the extent to which other forms of nutritional restriction, including lamb and dam factors such as birth type, dam breed and dam age, moderate the expression of the growth breeding value. As expected, factors such as multiple births, which act as a source of nutritional restriction, reduced the full expression of the growth breeding value and hindered lambs reaching expected weights. Muscle oxidative capacity is intrinsically linked to lamb growth and meat quality so in the third experiment the influence of genetic selection for growth on muscle oxidative capacity was examined. Oxidative capacity was indicated by the activity of the oxidative enzyme isocitrate dehydrogenase as well as the concentration of myoglobin in the muscle. As expected, genetic selection for growth reduced isocitrate dehydrogenase activity and myoglobin concentration. The reduction in oxidative capacity with increased growth was due to lambs tending toward a larger matures size and therefore being physiologically less mature at a given weight. The impact of lamb growth on oxidative capacity and meat quality has previously been estimated by the impact of the sire breeding value for growth on these traits or by using hot carcass weight as a proxy for whole of life growth. However the accuracy of these measures of growth is untested. The lamb weights and growth rates derived in the second experiment were used to determine the real impact of growth on oxidative capacity and meat quality. The impact of genetic selection on growth, or the use of hot carcass weight as a proxy for the impact of growth on meat traits, were both shown to be inadequate in quantifying the magnitude of the effect of growth on meat quality traits and indicating how the effect of growth varied with time. In the fourth experiment the impact of lamb growth on intramuscular fat, shear force and consumer overall liking was examined. Intramuscular fat was increased and shear force was reduced with lamb growth. Intramuscular fat and consumer overall liking have a positive association however contrary to expectations growth had no impact on overall liking. This is likely to be due to influences on overall liking other than intramuscular fat. In the final experiment the impact of lamb growth in isocitrate dehydrogenase activity, myoglobin concentration, iron and zinc concentration and meat browning were examined. As hypothesised, myoglobin, iron and zinc concentrations increased with lamb growth. Contrary to expectations isocitrate dehydrogenase activity and meat browning were reduced with lamb growth. Meat browning was thought to reduce due to its strong association with oxidative capacity and thus the oxidative indicator enzyme inverse isocitrate dehydrogenase. These experiments have contributed to the sheep industry at a highly practical and adoptable level showing why the full potential of genetic selection for growth may not be realised and demonstrating the impact of growth on meat eating quality. Currently, increased growth in lambs, particularly in the early stages between birth and weaning has positive effects on meat quality however lambs had few weights recorded between these times so work needs to be done to characterise these associations.
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BUDIMIR, KATARINA. "Effect of the production system on lamb meat quality." Doctoral thesis, Università Politecnica delle Marche, 2017. http://hdl.handle.net/11566/245518.

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Lo scopo principale di questa tesi è stato quello di indagare se gli effetti di: (i) razza (Bergamasca, Merinizzata Italiana e Sopravvissana); (ii) età di macellazione (40 vs 60 giorni) e (iii) stagione di allevamento (inverno vs autunno) abbiano influenzato le performance di allevamento, macellazione, qualità della carne e composizione di Acidi Grassi (FA) degli agnelli leggeri a marchio “Agnello del Centro Italia” IGP, allevati con sistema transumante nella regione Marche (Italia centrale). Gli agnelli delle razze oggetto di studio hanno mostrato performance di crescita, resa in carcassa e qualità della carne (es. caratteristiche fisiche e chimiche) simili, nonostante si siano evidenziate differenze in alcuni parametri (peso spalle, % proteina, cooking loss, TBARS e ORAC). L'effetto razza ha influenzato significativamente il profilo acidico della carne e del tessuto adiposo ed alcuni parametri legati al valore nutrizionale della carne (PUFA/SFA e indice trombogenico). Lo studio condotto per valutare l’effetto età di macellazione nella razza Bergamasca ha influenzato le caratteristiche quanti -qualitative della carcassa e della carne (drip loss, colore) e anche la composizione acidica del grasso. Considerando sempre la razza Bergamasca, l’effetto stagione di macellazione ha influenzato le caratteristiche della carcassa (corata) e della carne (pH e drip loss a 6 d), come anche il profilo FA della carne e del tessuto adiposo. Questo studio fornisce pertanto ulteriori informazioni sulla qualità di carcassa e carni di agnelli leggeri IGP “Agnello del centro Italia” ottenuti da razze differenti, allevati in stagioni diverse e macellati a differenti età e prodotti con sistema transumante nella regione Marche.
The main aim of the thesis was to investigate the effects of (i) breed (Bergamasca, Italian Merino and Sopravissana), (ii) slaughter age (40 vs. 60 days) and (iii) rearing season (winter vs. autumn) on growth, slaughter traits and meat quality, including fatty acid (FA) composition of “Agnello del Centro Italia” PGI light lambs produced under traditional transhumant sheep system adopted in Marche region (Central Italy). The lambs of the studied breeds showed similar growth performances, carcass traits and meat quality (i.e., physical and chemical characteristics), despite some differences in the investigated parameters that occurred (e.g. % crude protein, cooking loss, TBARS and ORAC). Breed significantly affected FA profile of meat and adipose tissue with Bergamasca showing less favourable meat FA profile (the lowest values of conjugated linoleic acid and the highest thrombogenic index). Higher slaughter age in Bergamasca lambs improved some carcass traits and physical characteristics of meat, it did not influence meat chemical composition or strongly affect meat FA profile, but it worsened chemical composition of adipose tissue. These results suggest 60 days as the optimal slaughter age for Bergamasca to produce slightly heavier carcasses without compromising the quality of lamb meat. Different rearing seasons influenced carcass traits (pluck) and meat quality (pH and drip loss after 6 days of meat storage). FA profile of both meat and adipose tissue was influenced by the rearing season with lambs reared in autumn having adipose tissue with better FA profile for human health. The research provides additional information filling the present gaps of knowledge regarding the quality of “Agnello del Centro Italia” light lambs produced under traditional systems in Marche region for local breeders and consumers.
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Anderson, Jennifer M. L. "An evaluation of entire males for lamb production." Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.481467.

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Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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Sutherland, Michelle M. "The effect of castration and slaughter age on the aroma of cooked lamb." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320108.

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Books on the topic "Lamb (Meat)"

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Colloque sur la production ovine (1994 Drummondville, Québec]. L' agneau lourd de qualité, sa place et son avenir. [Québec]: Gouvernement du Québec, Ministère de l'agriculture, des pêcheries et de l'alimentation, 1994.

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Teagasc, ed. Early lamb production. Dublin: Teagasc, 1996.

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United States. Packers and Stockyards Administration., ed. Slaughter lamb marketing: A study of the lamb industry. [Washington, D.C.]: The Administration, 1987.

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United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry. Review of the pricing and marketing process for lamb in the United States: Hearings before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, One Hundred Second Congress, first session, September 18, 1991, Denver, CO, and October 31, 1991. Washington: U.S. G.P.O., 1992.

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Hanrahan, J. P. Genetic and non-genetic factors affecting lamb growth and carcass quality. Athenry, Co. Galway: [Teagasc Research Centre], 1999.

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Nalivka, John. Trends in the U.S. lamb slaughter industry: Implications for the feasibility of locating a plant in Oregon / [John B. Nalivka]. Corvallis, Or: Oregon State University, Extension Service, 1987.

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Nalivka, John. Trends in the U.S. lamb slaughter industry: Implications for the feasibility of locating a plant in Oregon / [John B. Nalivka]. Corvallis, Or: Oregon State University, Extension Service, 1987.

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Sorio, André. Carne ovina: Sistema internacional de comercialização. Passo Fundo, RS: Méritos Editora, 2010.

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O'Hara, Mark E. Studies related to the nutrition and production systems of January born lambs. Dublin: University College Dublin, 1997.

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Legere, Binns Brigit, ed. Whole beast butchery: The complete visual guide to beef, lamb, and pork. San Francisco: Chronicle Books, 2011.

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Book chapters on the topic "Lamb (Meat)"

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Prache, Sophie. "Advances, Issues and Challenges in Organic Lamb Meat Quality." In Organic Farming, Prototype for Sustainable Agricultures, 313–24. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-7927-3_17.

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Cividini, A., D. Kompan, M. Čepon, and S. Žgur. "Carcass and lamb meat quality from improved Jezersko-Solčava flocks in Slovenia." In Animal farming and environmental interactions in the Mediterranean region, 177–86. Wageningen: Wageningen Academic Publishers, 2012. http://dx.doi.org/10.3920/978-90-8686-741-7_22.

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Backman, Michael. "The Dalai Lama Eats Meat." In The Asian Insider, 207–16. London: Palgrave Macmillan UK, 2004. http://dx.doi.org/10.1057/9781403948403_26.

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James, Felicity. "Frendotatoi meta frendous: Constructing Friendship in the 1790s." In Charles Lamb, Coleridge and Wordsworth, 13–54. London: Palgrave Macmillan UK, 2008. http://dx.doi.org/10.1057/9780230583269_2.

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Munro, Deborah. "Meet the Lab Directors." In DIY MEMS, 135–40. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-33073-6_14.

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Hedberg, Trevor. "Animal Suffering, Environmental Impact, and Lab-Cultured Meat." In The Palgrave Macmillan Animal Ethics Series, 179–202. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-97142-7_9.

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Cameron, Paul, Panagiota Moutsatsou, Matt Wasmuth, Farhaneen Mazlan, Darren Nesbeth, Qasim Rafiq, Alvin William Nienow, and Mariana Petronela Hanga. "‘Lab-grown’ Meat and Considerations for its Production at Scale." In Smart Food Industry: The Blockchain for Sustainable Engineering, 115–40. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003231172-9.

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Boersma, Hidde. "An Introduction to Ecomodernism." In The International Library of Environmental, Agricultural and Food Ethics, 163–75. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63523-7_10.

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AbstractLand use change has detrimental impacts on the planet. It is not only a major cause of biodiversity loss, through habitat destruction and fragmentation, but also an important driver for climate change, through deforestation and peat oxidation. Land use change is mainly driven by food production, of which meat production comprises the major share. Ecomodernists therefore feel reduction of the impact of meat production is paramount for a sustainable future. To achieve this, ecomodernists focus on intensification of the production process to produce more on less land, both through the closing of global yield gaps and through the development of integrated indoor systems like agroparks. On the demand side, ecomodernists feel a diverse strategy is needed, from the development of meat substitutes and lab meat, to the persuasion of consumers to move from beef to monogastrics like pork or chicken.
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Majdoub-Mathlouthi, Linda, Hania Hamdi, and Khemais Kraiem. "Producing Barbarine Lambs on Tunisian Rangelands Could be Sustainable and Provide Healthy Meat." In Springer Water, 291–307. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74660-5_13.

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Wetzig, Tony, Andreas Baaske, Sven Karrasch, Steffen Dudczig, and Christos G. Aneziris. "Cleanness of Molten Steel—Active and Reactive, Exchangeable Filter Systems for the Continuous Casting of Steel." In Multifunctional Ceramic Filter Systems for Metal Melt Filtration, 741–68. Cham: Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-40930-1_29.

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AbstractThe filtration of steel melts in the continuous casting of steel is of special interest in order to meet the ever-increasing purity requirements regarding the metal’s purity. Due to the high mass flow and the high casting duration, the application of in-built filters in the tundish system is rather challenging, especially regarding the filter capacity. In the framework of this contribution, a new concept involving the immersion of filters into the steel melt from above the tundish was investigated. This approach allows for the flexible exchange of used filters without interruption of the underlying process. At the Institute of Ceramics, Refractories and Composite Materials, carbon-bonded alumina filters on the basis of established slurry compositions and modified replication techniques were scaled up for the industrial application in continuous casting of steel. The best property profile was observed for a triple coating approach based on centrifugation, dip coating and spray coating. In the tundish of a steel casting simulator, a lab-scale casting test was conducted in order to check the thermos-mechanical behavior of the filter in contact with molten steel. After the successful evaluation in lab scale, the filters were tested in industrial trials in cooperation with the company thyssenkrupp Steel Europe AG. A ladle casting with immersed filter lasted approximately 45 min with a static casting speed of 8 to 10 t/min and a melt temperature of above 1550 °C. The filters were analyzed for inclusions and potential damage at the Institute of Ceramics, Refractories and Composite Materials. Dense clogging layers on the filter surface were identified as in-situ layers as usually observed in lab-scale steel casting simulator tests in consequence of reactive filtration effects. Furthermore, inclusion clusters which were removed at the filter bottom due to the direct inflow in consequence of the buoyancy were observed as signs of active filtration. A further alternative to foam filters is presented by gel-cast spaghetti filter structures with mechanically robust full-strut structure. In the subproject T01K, the gel casting process was optimized in order to realize the necessary upscaling of the components. With the aid of alginate-based gel casting, spaghetti filter with organized lattice structures were manufactured and tested. Steel casting simulator trials showed favorable behavior in contact with the melt.
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Conference papers on the topic "Lamb (Meat)"

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Simanjuntak, Benrad Edwin, Marhaposan Situmorang, Syahrul Humaidi, and Marzuki Sinambela. "Classification of Beef and Lamb Patterns Using Conducting Polymer Sensor Series and Kohonen Algorithm Method." In The 4th International Conference on Science and Technology Applications. Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-oj34o8.

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Beef and lamb each have a distinctive aroma. Classification of beef and lamb based on the aroma of the meat using an electronic nose. This electronic nose uses a series of sensors consisting of 6 (six) pieces and uses a Conducting Polymer. This polymer has a high resistance so it is widely used as an insulator. However, this resistance has a certain limit where the polymer surface will turn into carbon and conduct electric current if exposed to excessive electric charge. This research was conducted by taking samples of beef and lamb as test samples where these meats were placed in a closed container at room temperature. Data is taken alternately every day to find out the odor of each meat where on the first day data is taken from the odor of beef and on the second day data is taken from the odor of lamb. A two-layer neural network consisting of six input nodes and three output neurons is trained using the Kohonen algorithm with the training process completed in 31 iterations. The test was carried out 20 times for each exposure to steam from the odor of beef and lamb which was carried out alternately. The percentage of success of the system is reaching 90%.
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Aplocina, Elita, Evita Straumite, Ruta Galoburda, and Daina Kairisa. "Effect of feeding on the sensorial quality of lamb and goat kid meat." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology,, 2019. http://dx.doi.org/10.22616/foodbalt.2019.004.

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Jin, Peilin, Qi Zhang, Renzhong Niu, Zhigang Li, and Xiaoshuan Zhang. "Non-destructive Detection Method for Lamb Meat Shelf Life Based on Flexible Impedance Sensor." In 2024 Anaheim, California July 28-31, 2024. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2024. http://dx.doi.org/10.13031/aim.202400437.

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Zhang, Qi, Peilin Jin, Renzhong Niu, Zhigang Li, and Xiaoshuan Zhang. "Effects of Different Storage Temperatures and Modified Atmosphere Packaging on the Quality of Lamb Meat." In 2024 Anaheim, California July 28-31, 2024. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2024. http://dx.doi.org/10.13031/aim.202400446.

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Pashtetskaya, A. V., P. S. Ostapchuk, and S. A. Emelyanov. "Nutritional properties of sheep muscle tissue on the background of the use of liposomal form of antioxidants." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-139.

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To assess the quality of lamb meat after feeding young sheep with liposomal form of antioxidants is the key aim of the research. Chemical analysis of muscle tissue showed a significant (p≤0.05) increase in fat in the m. Longissimus dorsi and neck muscles by 5.3 % and 7.1 %, respectively. A significant increase in protein was observed in the average samples of leg (by 11.1%) and neck muscles (8.7 %). The calorific value of meat significantly increased in the carcasses of young animals of the experimental group. The average samples of the m. Longissimus dorsi and neck muscles showed an increase of this indicator by 3.6 and 7.6 % (p≤0.05), respectively
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Müller-Maatsch, Judith, Yannick Weesepoel, Emma Roetgerink, Michiel Wijtten, and Martin Alewijn. "Are low-cost, hand-held NIR sensors suitable to detect adulterations of halal meat?" In OCM 2021 - 5th International Conference on Optical Characterization of Materials. KIT Scientific Publishing, 2021. http://dx.doi.org/10.58895/ksp/1000128686-1.

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The demand of halal meat products is growing globally. Therefore, it is important to detect adulterations and food fraud attempts in a fast, non-invasive manner for example by using hand-held near-infrared (NIR) devices. In this study, samples of pork, lamb, beef and chicken were measured pure and in mixtures of 2, 5, 10, 25 and 50% pork in the non-pork meat samples, respectively. Five sensors were tested with varying wavelength range: Scio (740-1070 nm), Linksquare (400-1000 nm), Tellspec (900-1700 nm), MicroNIR (900-1650 nm), ASD Labspec 4 High- Res (350-1700 nm). A one-class-classification approach was used for data analysis, applying pork as the target group. For comparison, thresholds of the models were chosen to correctly identify 100% of the pork samples and 75% of all mixtures. Comparing the sensors upon the correct detection of all halal meat samples, i.e., no-pork containing ones, the Scio and the ASD Labspec performed best with an outcome of 34% and 32%, respectively. The Linksquare, MicroNIR and Tellspec were able to correctly identify 27%, 27%, and 10%, respectively, of the halal products. Concluding, the application of these five NIR devices are challenging when it comes to the detection of meat products from different species. Nonetheless, the usage of this application in combination with suitable chemometric approaches may contribute to the detection of food fraud in halal products.
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Obeid, P. J., M. Younis, C. Saliba, and J. El-Nakat. "Distribution levels of lead and cadmium within various fresh meat tissues of beef, goat and lamb and their consumption risk assessment." In ENVIRONMENTAL IMPACT 2016. Southampton UK: WIT Press, 2016. http://dx.doi.org/10.2495/eid160101.

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Mantuang, Dr Kuagan L. "Growth Performance of Intact Male Weanling Sheep Fed Paragrass Mixed with Leguminous Shrubs Supplemented with Booster Lick and Sensory Evaluation of Cooked Lamb Meat." In International Conference on Responsive Education and Socio-Economic Transformation. Sons and Daughters Publishing House Inc., 2018. http://dx.doi.org/10.21016/icreset.2018.a25wf001o.

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Wijarnprecha, Khakhanang, Philipp Fuhrmann, Christopher Gregson, Matt Sillick, Sopark Sonwai, and Derick Rousseau. "Temperature-dependent Microstructure and Rheology of Fat in Adipose Tissue in Pork, Beef and Lamb." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/urjw5726.

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Matching the texture of fat in plant-based meat alternatives requires an in-depth understanding of the structure and rheology of animal adipose tissue which, to-date, remains under-studied. We investigated the temperature-dependent microstructure and thermal properties of adipose tissue from pork, beef and lamb. Microstructural characterisation via electron, confocal and light microscopy showed that the back fats were structurally similar and consisted of fat dispersed in discrete units within a protein matrix akin to a closed cell foam. Differential scanning calorimetry showed distinct fat melting profiles in each of the tissues, which were ascribed to differences in fatty acid profile. Fat crystal organisation, melting and re-solidification signatures unique to each adipose tissue were found via X-ray diffraction and Raman spectroscopy. The dynamic rheological behaviour of the back fats was characterised via frequency and amplitude sweeps as well as texture analysis via puncture tests. At 20 °C, prior to heating, the small and large deformation properties of adipose tissue were dominated by the solid fat phase in the adipose cells. Upon heating to 80 °C, with the fat phase molten, the protein network underpinning the structure of the back fats conferred elastic behaviour to the tissues, and the now-molten oil partly leaked from the adipocytes into the surrounding interstitial space. Upon re-cooling, a bicontinuous network of fat crystals and protein contributed to back fat rheology. Large deformation rheology revealed animal species-specific differences in back fat rheology. Overall, we found that the temperature-dependent microstructure of adipose fat was intricately linked to the fat phase melting behaviour, and importantly, to its protein matrix at elevated temperatures. Such understanding is necessary to provide the required insights to effectively replicate the functionality of adipose tissue using plant-based materials.
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Batista Adelino, Rogerio, and Leonardo Fernando Cruz Basso. "Risk Seeking Behavior In Anticipation To Volatility Mean Reversal: A Case Study Using Bitcoin And Skew." In Behavioral Science Lab Seminars. ,: Even3, 2021. http://dx.doi.org/10.29327/bels2021.354865.

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Reports on the topic "Lamb (Meat)"

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat
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Rosser, Katy, Iulia Gherman, Erica Kintz, Paul Cook, and Anthony WIlson. Assessment of the risk to consumers as a result of disruption to the cold chain during direct supply of Qurbani meat and offal. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.nuc910.

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Qurbani is a religious practice that takes place during Eid al-Adha. Consumers practicing Qurbani typically wish to collect meat and red offal within a short time after slaughter, which means these products cannot complete normal chilling processes before leaving the slaughterhouse. This could permit greater growth of pathogens and has the potential to increase the risk of consumer illness. The FSA is working with industry and stakeholder groups to ensure that the risk to consumers under these conditions remains at an acceptable level. To help inform these discussions, the FSA commissioned this assessment to understand the difference in risk from allowing meat and offal to be provided to consumers without the normal chilling process. The microbiological team at the FSA have analysed scientific literature, expert opinion and business and consumer survey data to assess the effect of disrupting the cold chain on pathogens in Qurbani meat. The pathogens that were chosen for inclusion in this assessment are non-typhoidal Salmonella enterica, Shiga toxin-producing Escherichia coli, and Clostridium perfringens. Their growth characteristics and prevalence in beef, lamb and goat meat and offal are discussed. The assessment concluded that given the reported variation in the process, there were two important scenarios with distinct outcomes. In the typical scenario, which is the most likely outcome based on the collected data, there is no significant difference in risk to consumer health compared to normal chilling processes, and the risk level was established as Very Low (“very rare but cannot be excluded”). In a reasonably foreseeable worst-case scenario, Salmonella spp. and STEC levels may increase, presenting an increased risk to the consumer. This risk level was established as Low (“rare but does occur”). We also identified several areas where more evidence would be helpful, and as a result identified a High level of uncertainty in our conclusion.
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Wood, Paul. Eight key questions about lab-grown meat. Edited by Suzannah Lyons. Monash University, August 2023. http://dx.doi.org/10.54377/4520-fd7c.

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Tavan, Mahya, and Paul Wood. Is lab-grown meat better for the environment? Edited by Suzannah Lyons. Monash University, August 2023. http://dx.doi.org/10.54377/e9a7-457c.

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Dhar, Pawan K. Can lab-grown meat satisfy India's growing food needs? Edited by Piya Srinivasan and Suzannah Lyons. Monash University, August 2023. http://dx.doi.org/10.54377/70a0-dfdd.

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Stokes, Rebecca S., Megan L. Van Emon, Daniel D. Loy, and Stephanie L. Hansen. Effects of Increased Inclusion of Algae Meal on Lamb Total Tract Digestibility. Ames (Iowa): Iowa State University, January 2015. http://dx.doi.org/10.31274/ans_air-180814-1324.

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Martinez, Melissa. Lab Basics: Mini Centrifuges. ConductScience, June 2022. http://dx.doi.org/10.55157/cs20220601.

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Mini centrifuges are compact benchtop centrifuges designed to meet the centrifugation needs of laboratories with limited space. Primarily used for quick spin-downs, they are particularly suitable for microfuge and PCR tubes. Operating on the principle of sedimentation, mini centrifuges separate molecular lab samples based on density. They find applications in various fields like environmental, chemical, molecular biology, and biomedical research, including mixing PCR master mix and microfiltration. Despite their advantages of space efficiency and ease of use, they are not well-suited for high-output labs due to their small to medium output yield.
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Schäfer, Christine, Petra Tipaldi, and Johannes C. Bauer. Good conscience from the Lab? The State of Acceptance for Cultivated Meat. Gdi-verlag, Gottlieb Duttweiler Institute, December 2023. http://dx.doi.org/10.59986/qicd3805.

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Henestroza, Enrique. Start to End Modeling of a LAMP Strawman Design- the MEBT. Office of Scientific and Technical Information (OSTI), June 2023. http://dx.doi.org/10.2172/1985014.

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Hiser, A. L. Post-irradiation fracture toughness characterization of four lab-melt plates. Office of Scientific and Technical Information (OSTI), April 1989. http://dx.doi.org/10.2172/6238942.

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