Evaluation of Sheep Carcass Yield and Weight Losses during Post Mortem Period

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 6, Volume 6, Issue 4 - Serial Number 14, January 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i4.9284

Authors

Bahareh Emadzadeh^* ; Mohammad Javad Varidi¹; Mehdi Nasiri mahalati²

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

Carcass yield is important economical parameters for producers and contributors of meat science. In the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. The mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean value of cooling loss was 1.87% and average value of hot and cold efficiency were 41.44% and 40.67%, respectively. The correlation between the weight of sheep and cold carcass weight was modeled using a power function with a high correlation coefficient. The mean value of drip loss and cooking loss were 2.10% and 24.51%, respectively. All parameters were evaluated for both sexes individually indicating that there was no statistically significant difference between sexes.

Keywords: Sheep meat; ageing; Hot and cold carcass yield; Cooling loss; drip loss; cooking loss