Efecto de la edad y el tiempo de madurez sobre las características fisicoquímicas de la carne de ovino

Abstract

In Colombia, sheep meat has been prioritized as a product with a potential export market but there is a lack of information on the characteristics of sheep meat. For this reason, the aim of this study was to evaluate the effect of age (4, 6, 8, 10 months) and time of maturity (24, 48, 72 h) on the physicochemical characteristics (protein, moisture, pH, acidity degree, acid value, ash, fat, water and color holding capacity). For this, 48 whole sheep of the resulting multirace cross between Corriedale and Romney Marsh were sacrificed with a previous 12-hour fast. The carcasses were packed in polyethylene bags and put under refrigeration at 4 ± 2 ºC for maturation. Subsequently the rack was obtained (5-9 rib) on which different physicochemical analysis were performed. The results showed that the age of slaughtering influences significantly on the parameter of color in relation to the coordinate a* and b*. While the maturation time is not a factor that influences the physicochemical characteristics analyzed.