System development for lamb carcass processing: Evaluation of yield and quality


Thesis Type: Doctorate

Institution Of The Thesis: Bursa Uludağ University, Sağlık Bilimleri Enstitüsü, Turkey

Approval Date: 2009

Thesis Language: Turkish

Student: Seyhan Özavcı

Supervisor: AYŞE GÜL EYİGÖR

Abstract:

This study was conducted to determine the factors related to slaughter, carcass characteristics and retail meat percentages effecting the yield and quality parameters, and to develop an ideal system proposal for lambs meat carcass pocessing.For this, preslaughter traits and post slaughter data of randomly selected 100 lambs slaughtered in Migros Inc. Company were recorded, transferred to Food Technology Education Center (FTES), where each 50 were processed by A. Boneless Processing (System 1), and B. Boned Processing (System 2). All processing data including retail product data from both systems were recorded and statistically analysed individually and in combination for product, ground meat rate, bone ratio, waste rate and for Musculus longissimus dorsi (MLD) area, MLD perimeter, fat thickness and carcass grading.Analysis for System 1 indicated statistically significant effects of particular traits on related data as follows: age and weight on product rate; gender and pre-process weight on ground meat, bone ratio, waste rate; hot carcass weight on MLD area; age and hot carcass weight on MLD perimeter; region and pre-process weight on fat thickness and carcass grading.Analysis for System 2 indicated statistically significant effects of particular traits on related data as follows: region and pre-process weight on product and ground meat rate; region, gender and hot carcass weight on bone ratio; hot carcass weight on waste rate; pre-process weight on MLD area; region and hot carcass weight on MLD perimeter; hot carcass weight on fat thickness and carcass grading.When both systems are analysed together, statistically significant effects of particular traits on related data were found as follows: region and pre-process weight on product rate; region and pre-process weight on ground meat rate; gender and pre-process weight on bone ratio; region and pre-process weight on waste rate; hot carcass weight on MLD area; region and hot carcass rate on MLD perimeter; pre-process weight on fat thickness and carcass grading.