SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM

The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system fo...

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Autores principales:	Ljupce KOCOSKI, Elena JOSHEVSKA, Zora UZUNOSKA, Viktorija STAMATOVSKA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	quality carcass meat breeding systems Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3
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spelling	oai:doaj.org-article:6be1f82e55e5454c8cd376eecde81ad32021-12-02T18:18:26ZSLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM2068-66092559-6381https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad32018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/587/556https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a significant difference from (p<0.01) between lambs of group II of the organic and conventional system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours post-mortema statistically significant difference was found (p<0.05) between lamb meat from the organic and conventional system.Ljupce KOCOSKIElena JOSHEVSKAZora UZUNOSKAViktorija STAMATOVSKAStefan cel Mare University of Suceavaarticlequalitycarcassmeatbreeding systemsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 252-260 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	quality carcass meat breeding systems Food processing and manufacture TP368-456
spellingShingle	quality carcass meat breeding systems Food processing and manufacture TP368-456 Ljupce KOCOSKI Elena JOSHEVSKA Zora UZUNOSKA Viktorija STAMATOVSKA SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
description	The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a significant difference from (p<0.01) between lambs of group II of the organic and conventional system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours post-mortema statistically significant difference was found (p<0.05) between lamb meat from the organic and conventional system.
format	article
author	Ljupce KOCOSKI Elena JOSHEVSKA Zora UZUNOSKA Viktorija STAMATOVSKA
author_facet	Ljupce KOCOSKI Elena JOSHEVSKA Zora UZUNOSKA Viktorija STAMATOVSKA
author_sort	Ljupce KOCOSKI
title	SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
title_short	SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
title_full	SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
title_fullStr	SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
title_full_unstemmed	SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM
title_sort	slaughter characteristics and weight losses (shrinkage) of lambs from an organic and conventional system
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/6be1f82e55e5454c8cd376eecde81ad3
work_keys_str_mv	AT ljupcekocoski slaughtercharacteristicsandweightlossesshrinkageoflambsfromanorganicandconventionalsystem AT elenajoshevska slaughtercharacteristicsandweightlossesshrinkageoflambsfromanorganicandconventionalsystem AT zorauzunoska slaughtercharacteristicsandweightlossesshrinkageoflambsfromanorganicandconventionalsystem AT viktorijastamatovska slaughtercharacteristicsandweightlossesshrinkageoflambsfromanorganicandconventionalsystem
_version_	1718378280004878336

SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM

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