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Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Aim of study: To assess the potential of using infrared ocular thermography (IROT) as a tool to predict beef quality at the slaughterhouse.Area of study: The study was carried out in the Salteras’s slaughterhouse (Seville, Spain).Material and methods: Ocular temperature images were captured from 175 lean young bulls prior to slaughter. Carcasses were classied into three groups according to weight: ˂250 kg, 250-310 kg and ˃310 kg. IROT was measured just before slaughter and pH was measured 24 h later. Colour parameters (CIELAB space) were evaluated 48 h post-slaughter. Water holding capacity was evaluated at seven days after slaughter.Main results: IROT mean values were higher in heavier bulls (p<0.05), probably due to these animals appeared to movilize a greater blood ow, thus increasing ocular temperature. Furthermore, IROT showed a statistically signicant correlation with both pH from light carcasses (r=0.66; p<0.001), and mean Hue value from all carcass weights (r=-0.22; p<0.05). A quadratic regression analysis accounting carcass weight as a continuous variable, found medium to strong t values for pH (R2=0.52; RMSE=0.032; p<0.01) and medium t values for H* (R2=0.41; RMSE=3.793; p<0.001), changing their relation with IROT depending on carcass weight.Research highlights: IROT showed potential to become a useful tool to assess pH in light carcasses and to assess H* in all carcasses of young bulls prior to slaughter, regardless their weight. However, further studies would be recommended under more variable pre-slaughter stress conditions.

Forty male lambs of five Southern Spanish breeds were used to study the effects of the breed in their sensorial characteristics. The used breeds were: Segureña, Spanish Merino, Grazalema Merino, Churra Lebrijana and Montesina breeds. Milk lambs were slaughtered at 12 kg of live weight. A descriptive sensory evaluation was developed using the longissimus lumborum from each animal by a panel of 12 experts and a Generalized Procrustes Analysis (GPA) was used to discriminate among them. Generalized Procrustes Analysis clearly differentiated Churra Lebrijana of out the rest breeds. Churra Lebrijana was defined as more tender, juicier and with less lamb odour than the rest of the Southern Spanish lamb breeds. Thus, GPA is able to discriminate among breeds

Forty male lambs of five Southern Spanish breeds were used to study the effects of the breed in their sensorial characteristics. The used breeds were: Segureña, Spanish Merino, Grazalema Merino, Churra Lebrijana and Montesina breeds. Milk lambs were slaughtered at 12 kg of live weight. A descriptive sensory evaluation was developed using the longissimus lumborum from each animal by a panel of 12 experts and a Generalized Procrustes Analysis (GPA) was used to discriminate among them. Generalized Procrustes Analysis clearly differentiated Churra Lebrijana of out the rest breeds. Churra Lebrijana was defined as more tender, juicier and with less lamb odour than the rest of the Southern Spanish lamb breeds. Thus, GPA is able to discriminate among breeds

Forty male lambs of five Southern Spanish breeds were used to study the effects of the breed in their sensorial characteristics. The used breeds were: Segureña, Spanish Merino, Grazalema Merino, Churra Lebrijana and Montesina breeds. Milk lambs were slaughtered at 12 kg of live weight. A descriptive sensory evaluation was developed using the longissimus lumborum from each animal by a panel of 12 experts and a Generalized Procrustes Analysis (GPA) was used to discriminate among them. Generalized Procrustes Analysis clearly differentiated Churra Lebrijana of out the rest breeds. Churra Lebrijana was defined as more tender, juicier and with less lamb odour than the rest of the Southern Spanish lamb breeds. Thus, GPA is able to discriminate among breeds

Forty male lambs of five Southern Spanish breeds were used to study the effects of the breed in their sensorial characteristics. The used breeds were: Segureña, Spanish Merino, Grazalema Merino, Churra Lebrijana and Montesina breeds. Milk lambs were slaughtered at 12 kg of live weight. A descriptive sensory evaluation was developed using the longissimus lumborum from each animal by a panel of 12 experts and a Generalized Procrustes Analysis (GPA) was used to discriminate among them. Generalized Procrustes Analysis clearly differentiated Churra Lebrijana of out the rest breeds. Churra Lebrijana was defined as more tender, juicier and with less lamb odour than the rest of the Southern Spanish lamb breeds. Thus, GPA is able to discriminate among breeds

Forty male lambs of five Southern Spanish breeds were used to study the effects of the breed in their sensorial characteristics. The used breeds were: Segureña, Spanish Merino, Grazalema Merino, Churra Lebrijana and Montesina breeds. Milk lambs were slaughtered at 12 kg of live weight. A descriptive sensory evaluation was developed using the longissimus lumborum from each animal by a panel of 12 experts and a Generalized Procrustes Analysis (GPA) was used to discriminate among them. Generalized Procrustes Analysis clearly differentiated Churra Lebrijana of out the rest breeds. Churra Lebrijana was defined as more tender, juicier and with less lamb odour than the rest of the Southern Spanish lamb breeds. Thus, GPA is able to discriminate among breeds

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

In Spain, beef from Fighting Bulls is traditionally consumed during spring and summer festivals but there are few studies on fatty acid profile from of these bulls. The objective this study was to evaluate the effect of slaughtering season and year of breeding on fatty acid composition of Spanish Fighting Bull intramuscular fat. The study was carried out during 2006 and 2009 seasons in Seville and Pamplona using a sampling survey methodology. Fighting Bulls (n150) were raised in a traditional production system (Spanish dehesa) and slaughtered in spring (Sevilla) and summer (Pamplona). Supraespinatus muscle was collected at the abattoir 24 h postmortem for fatty acid analysis. Statistical analysis included location and slaughter as main effects and livestock farm as random effect. Bulls slaughtered in summer were older (p0.027) and heavier (p0.002), but spring carcasses were heavier (p0.008), with higher yields (p0.001), and a higher degree of fatness (p0.001). However, meat from bulls slaughtered in spring showed lower (p0.001) intramuscular fat content, leading to a higher (p0.001) polyunsaturated/ saturated fatty acid ratio. Intramuscular fat showed seasonal differences (p0.05) in most fatty acid concentrations. There were significant interactions (p0.05) between the slaughter season and years for several fatty acids, total lipids and monounsaturated. Conjugated linolenic acid (CLA) levels were similar to those found in conventional beef. The higher monounsaturated fatty acids and CLA content in bulls slaughtered at summer could be partly due to mobilization of polyunsaturated fatty acids in this period. Thus, although the intramuscular fat of Spanish Fighting Bulls may have a high nutritional value, the great influence of the rearing season and slaughter system should be considered when fatty acid composition is concerned, En España, la carne de Toro de Lidia se consume tradicionalmente durante los festivales de primavera y verano, pero hay pocos estudios sobre el perfil de ácidos grasos de esta carne. El objetivo de este estudio fue evaluar el efecto de la estación de sacrificio y el año de crianza en la composición de ácidos grasos de la grasa intramuscular del Toro de Lidia español. El estudio se realizó durante las temporadas 2006 y 2009 en Sevilla y Pamplona con una metodología de encuesta de muestreo. Los Toros de Lidia (n150) fueron criados en un sistema de producción tradicional (dehesa española) y sacrificados en primavera (Sevilla) y verano (Pamplona). A las 24 h post-mortem se tomó una muestra del músculo Supraespinatus en el matadero para analizar ácidos grasos. El análisis estadístico incluyó ubicación y año de sacrificio como efectos principales y la hacienda ganadera como efecto aleatorio. Los toros sacrificados en verano tenían mayor edad (p0.027) y más peso (p0.002), pero las canales en primavera fueron más pesadas (p0.008), con rendimientos más altos (p0.001), y mayor gordura (p0.001). La carne de los toros sacrificados en primavera mostró contenido de grasa intramuscular menor (p0.001), y una relación de ácidos grasos poliinsaturados/saturados mayor (p0.001). La grasa intramuscular mostró diferencias estacionales (p0.05) en los ácidos grasos mayoritarios. Hubo interacciones significativas (p0.05) entre época de sacrificio y año para varios ácidos grasos, lípidos totales y ácidos grasos monoinsaturados. Los niveles de ácido linolénico conjugado (CLA) fueron similares a los de la carne bovina convencional. El contenido más alto de ácidos grasos monoinsaturados y de CLA en toros sacrificados en el verano podría deberse en parte a la movilización de ácidos grasos poliinsaturados en este período. Así, aunque la grasa intramuscular del Toro de Lidia español puede tener un valor nutricional alto, la gran influencia de la época de cría y el sistema de sacrificio d

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

The development of quality labels for different lamb meats makes necessary to implement analytical methodologies to guarantee consumers the origin of the products. Eighty single birth male lambs from five Southern Spain sheep breeds (Grazalema Merino, Churra Lebrijana, Spanish Merino, Montesina and Segureña) were selected for the study and fed according to their traditional production system (with or without weaning). The fatty acid composition of five different depots (intramuscular, intermuscular, subcutaneous, omental and kidney knob) was analyzed by gas chromatography, showing a high variability among lamb types. The lipid profile of single fat depots was not able to assign 100% of the carcasses to their origin, but using the information from two depots (including intramuscular, or combining an external and an internal fat depot) led to a reliability of 100%. Any combination of 3, 4 or 5 depots also obtained 100% correct discrimination., La aparición de distintivos de calidad para carnes de cordero hace necesario el desarrollo de métodos analíticos que garanticen al consumidor el origen de dichos productos. Se seleccionaron para este estudio ochenta corderos machos, provenientes de un parto simple, de cinco razas andaluzas (Merino de Grazalema, Churra Lebrijana, Merino Español, Montesina y Segureña) y se alimentaron de acuerdo a su sistema tradicional (con o sin destete). Se analizó la composición de ácidos grasos de cinco depósitos grasos (intramuscular, intermuscular, subcutáneo, omental y perirenal) con cromatografía de gases. La grasa de estos depósitos presentó gran variabilidad. El perfil lipídico de un único depósito no fue suficiente para asignar correctamente el origen del 100% de las canales, pero usando la información de dos depósitos (incluyendo el intramuscular, o combinando un depósito externo y otro interno) se obtuvo una fiabilidad del 100%. Cualquier combinación de 3, 4 o 5 depósitos también obtuvo una fiabilidad del 100% respecto a la proveniencia de la canal.

Se han estudiado las relaciones entre los parámetros de color de la canal de 16 corderos lechales machos de raza Merina de Grazalema . Los parámetros físicos L*, a*, b*, C* y h* se midieron en el matadero, a las 24h post-mortem, sobre el músculo Rectus abdominis y sobre la grasa renal. Paralelamente se realizaron valoraciones del color de la carne y de la grasa mediante valoración subjetiva y medición del pH 24h. A las 72h, se volvieron a estimar los parámetros colorimétricos, esta vez sobre el músculo Longissimus dorsi, así como el contenido de pigmentos hemínicos y pH 72h. La mayores correlaciones observadas para el contenido de pigmentos hemínicos, han sido las obtenidas con las variables colorimétricas determinadas en el músculo Longissimus dorsi a las 72h. La mejor ecuación de predicción del contenido en pigmentos hemínicos (80% de la variabilidad explicada) ha sido aquélla en la que se han incluido la variable h* a las 72h sobre el músculo Longissimus dorsi y la valoración mediante patrones del color de la grasa a las 24h post-mortem

Se han estudiado las relaciones entre los parámetros de color de la canal de 16 corderos lechales machos de raza Merina de Grazalema . Los parámetros físicos L*, a*, b*, C* y h* se midieron en el matadero, a las 24h post-mortem, sobre el músculo Rectus abdominis y sobre la grasa renal. Paralelamente se realizaron valoraciones del color de la carne y de la grasa mediante valoración subjetiva y medición del pH 24h. A las 72h, se volvieron a estimar los parámetros colorimétricos, esta vez sobre el músculo Longissimus dorsi, así como el contenido de pigmentos hemínicos y pH 72h. La mayores correlaciones observadas para el contenido de pigmentos hemínicos, han sido las obtenidas con las variables colorimétricas determinadas en el músculo Longissimus dorsi a las 72h. La mejor ecuación de predicción del contenido en pigmentos hemínicos (80% de la variabilidad explicada) ha sido aquélla en la que se han incluido la variable h* a las 72h sobre el músculo Longissimus dorsi y la valoración mediante patrones del color de la grasa a las 24h post-mortem