RESEARCH REGARDING THE BIOLOGICAL VALUE OF MEAT PROTEIN FROM SHEEP
Otilia Cristina Crăciun, Roxana Lazăr, P.C. Boişteanu
Through this paper aims the objective of assessment the quality of meat from slaughtered sheep at different ages, through the protein content of different types of muscles. Qualitative analysis involves, besides the structural proteins determining in addition to evaluating content in essential amino acids and amino acid nitrogen content and the pH determination after slaughter, colour and textural properties (Warner Bratzler) of meat. Biological material was represented by Longissimus dorsi muscles and Triceps brachii, collected from lambs and sheep slaughtered in the slaughterhouse. To determine the amino acid was used HPLC chromatographic method, meat colour was analyzed using spectrophotometer, meat acidity with pH meter and meat tenderness by texturometer. Biological studies have highlighted the superior nutritional characteristics of sheep meat. The statistical interpretation of data for proteins in amino acid content reveals significant differences (p<0.001) according to the muscle; histidine, arginine, valine and isoleucine presenting in Longissimus dorsi muscle superior value (23.82 mg/g, 55.76 mg/g, 38.92 mg/g and 35.23 mg/g) compared to amino acids values recorded for Triceps brachii (1.29 mg/g, 46.68 mg/g, 35.79 mg/g and 31.84 mg/g). Brachial triceps muscle analysis revealed significant differences by age (lambs showing lower values of histidine 1.29 mg/g to 18.93 mg sheep/g).
Key words: sheep meat, physico-chemical and quality proprieties