Boja i pH vrijednost mesa istarske janjadi

Cilj istraživanja bio je utvrditi utjecaj spola i tjelesne mase istarske janjadi prije klanja na pH vrijednost i boju mesa. Istraživanjem je bilo obuhvaćeno 118 janjadi oba spola (64 muške i 54 ženske), koja je prije klanja podijeljena u dvije skupine: lakša (17,76 kg; 28 muške i 32 ženske) i teža (20,17 kg; 36 muške i 22 ženske). Masa trupa utvrđena je neposredno nakon klaoničke obrade trupa i nakon 24 sata, dok su vrijednost pH i boja mesa utvrđeni 45 minuta i 24 sata nakon klanja. Prosječna masa toploga i hladnoga trupa lakše janjadi bila je 9,76 i 9,47 kg, a teže 11,80 i 11,49 kg s kalom hlađenja 2,96, odnosno 2,60%. Trupovi istarske janjadi poprilično su uniformni s obzirom na spol, u pogledu svih istraživanih pokazatelja, izuzev vrijednosti L* i a* parametara boje. U svrhu proizvodnje većih količina janjećega mesa može se preporučiti povećanje tjelesne mase janjadi pri klanju, budući da se pozitivno odražava na masu trupa i kalo hlađenja, uz zadržavanje poželjnih vrijednosti parametara kakvoće mesa.
The aim of the present study was to evaluate the effect of sex and slaughter weight of Istrian sheep lambs on pH value and meat colour. The study included 118 lambs of both sexes (64 male and 54 female) which were, prior slaughter, divided into two groups: light (17.76 kg; 28 male and 32 female) and heavy (20.17 kg; 3 male and 22 female). Carcass weight was determined immediately after carcass processing and after 24 hours, while the pH value and meat colour were determined 45 minutes and 24 hours after slaughter. Average hot and cold carcass weights in light lambs were 9.76 and 9.47 kg, and in heavy lambs 11.80 and 11.49 kg, with chilling loss of 2.96 and 2.60% respectively. Istrian sheep lambs carcasses are quite uniform in relation to sex in terms of all the investigated traits, except value of L* and a* colour parameters. For the production of larger lamb meat quantities it might be recommended to increase lambs slaughter weight since the higher slaughter weight has the positive effect on carcass weight and chilling loss while retaining the desirable values of meat quality parameters.