Phase Ii of the Uruguayan Lamb Meat Quality Audit: Harvest Floor and Chilling Room Assessments

S. Luzardo; R. San Julián; D. Correa; M. del Campo; G. Brito; G. Banchero; F. Montossi; A. Borca; G. Toyos; F. Albin; R. Robaina

Phase Ii of the Uruguayan Lamb Meat Quality Audit: Harvest Floor and Chilling Room Assessments

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Luzardo

S. Luzardo ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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R. San Julián

R. San Julián ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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D. Correa

D. Correa ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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M. del Campo

M. del Campo ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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G. Brito

G. Brito ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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G. Banchero

G. Banchero ²Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA La Estanzuela, Ruta 50 Km 11, CP 70000, Colonia, Uruguay

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F. Montossi

F. Montossi ¹Meat and Wool Production National Research Program, National Institute of Agricultural Research, INIA Tacuarembó, Ruta 5 Km 386, CP 37000, Tacuarembó, Uruguay

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A. Borca

A. Borca ³Control and Quality Development Direction, National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; sluzardo@inia.org.uy

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G. Toyos

G. Toyos ³Control and Quality Development Direction, National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; sluzardo@inia.org.uy

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F. Albin

F. Albin ³Control and Quality Development Direction, National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; sluzardo@inia.org.uy

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, and

R. Robaina

R. Robaina ³Control and Quality Development Direction, National Meat Institute, Rincón 545, CP 11000, Montevideo, Uruguay; sluzardo@inia.org.uy

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Type:: Chapter

Pages:: 755–757

DOI:: https://doi.org/10.3920/9789086868605_337

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The 2013-Uruguayan Lamb Meat Quality Audit (LMQA) was conducted to evaluate characteristics on the slaughterhouses that affect the quality and value of lamb carcasses, and by-products. Assessments were performed in four slaughterhouses that represented 70% of the Uruguayan lamb slaughter. Approximately 10,927 lambs were evaluated. Bruises were present in 24.8% of the carcasses and 4.1% corresponded to bruises type II that its removal implied loss of carcass value. Carcass weight was between 14.0 and 23.7 kg in 71% of the cases. About 60% of the carcasses were graded with scores representing deficient or excessive levels of fat cover. Incidence of bruises, liver condemnation, and carcass heterogeneity have been identified as the major factors associated to lamb meat quality losses.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Phase Ii of the Uruguayan Lamb Meat Quality Audit: Harvest Floor and Chilling Room Assessments

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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