Sensory Evaluation of Awassi and Najdi Lambs Meat

(Babacar owner Osman and Mohammed bin Nasser)

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Abstract

Meat sensory evaluation (juiceness , tenderness , flavour and overall acceptability ) from leg and loin cuts of Awassi and Najdi lambs was carried out in a complete randomized design with 2X2 factorial arrangements i.e four treatments . The overall acceptability score was significantly (P < 0.05) higher in meat of Awassi lambs as compared to the Najdi breed. Moreover, tenderness was in favour for the Awassi groups. The loin cut eating quality attributes of the two breeds significantly excelled (P < 0.05 ) the leg cut . Consistently the shear force measurements were significantly higher in the leg cut compared to the loin. It is concluded that within the sampling limitation of this study the sensory assessment was in favour of the Awassi lambs . Overall balanced assessment necessitates further experimentation on these genetic resources within the context of sheep production and marketing systems in Saudi Arabia.
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