دانلود گزارش کارورزی و کار آموزی

چکیده : 

Physico-chemical and sensory characteristics of lambmeatwere evaluated in crossbred ram lambs fromMerino

ewes and Oxford Down, Texel, Charollais, Suffolk and Merinolandschaf sires. The lambs were slaughtered at average

age 119.2 days, live weight 34.6 kg and carcass weight 16.3 kg. Samples of M. longissimus lumborum et

thoracis were used for measurements of pH values, electrical conductivity (EC), drip loss, contents of dry matter

(DM), protein, intramuscular fat (IMF), ash, and hydroxyproline and for sensory analysis. The breed of sire significantly

affected pH 24 and 48 h postmortem, EC 24 h postmortem, protein content and juiciness (P b 0.05).

Significant negative correlations between pH48 and DM (−0.255) and pH48 and IMF (−0.258) were found

(P b 0.05). A significant positive correlation between EC48 and drip loss (0.366) was observed (P b 0.05). Progeny

of Charollais sires hadmeat of better quality than the others; the highest content of protein and IMF, the lowest

drip loss and the best juiciness and texture