Abstract :
The quality of suckling-lamb meat (derived from Churra, Castellana and Ojalada breeds), covered by the protected geographical
indication (PGI) “Lechazo de Castilla y Le´on”, and the effects of carcass weight (CW), breed and sex on quality were studied.
The edible portion (EP) of 81 carcasses was analysed for proximate composition, fatty acid, cholesterol, amino acid and mineral
contents. The longissimus thoracis and lumborum muscle (30 samples) were analysed for proximate composition, pH, myoglobin
content, water holding capacity, Warner–Bratzler shear force, and total and soluble collagen content. This study contributes to
characterization of suckling-lamb meat quality recognised in the European Union with a PGI label and provides new data on the
composition of the EP of the carcasses. CW and breed had a significant effect on several quality traits, most related to fatness.
© 2008 Elsevier B.V. All rights reserved.
