Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs

• Published in: Meat science 2014-02, Vol.96 (2), p.653-660
• Main Authors: Díaz, M.T., Vieira, C., Pérez, C., Lauzurica, S., de Chávarri, E. González, Sánchez, M., De la Fuente, J.
• Format: Article
• Language: English
• Subjects: Abattoirs; Animals; Color; Colour; Food Quality; Glycogen; Glycogen - analysis; Hydrogen-Ion Concentration; Lairage; Light lambs; Male; Meat - analysis; Muscle, Skeletal - chemistry; Pre-slaughter handling; Sheep, Domestic; Texture; Water - analysis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.10.013

The effect of slaughter at arrival (L0) or after 3 (L3), 6 (L6), 12 (L12) h of lairage on carcass and meat quality of suckling lambs has been studied. Lairage time had a slight effect on carcass quality traits, but most of the meat quality parameters at 24h post mortem were affected. Weight losses increased and glycogen content of liver and longissimus muscle decreased as lairage time increased. Longissimus muscle from L3 lambs had the highest pH, shear force and toughness and the lowest b* and C* values, at 24h post mortem. L3 and L6 had the higher proportion of expelled juice, or low water holding capacity (WHC), at 24h post mortem. Texture parameters and WHC were similar among groups after 5days of storage. Despite the fact that the effects of lairage time on meat quality disappears after storage, from the point of view of weight losses the slaughter of suckling lambs at arrival is recommended. •The effect of different lairage times were studied for suckling lambs.•The live weight losses increased by about 0.34% per hour in lairage.•Glycogen content of liver and longissimus muscle decreased as lairage time increased.•Lambs kept 3h in lairage showed the highest ultimate pH of longissimus muscle.•The effects of the lairage time on texture and WHC disappeared after storage.