Chemical, rheological and sensory characteristics of lamb meat intended for mortadella production

Abstract

The aim of this research was to evaluate the chemical, rheological and sensory characteristics of lamb meat (Ovis aries), considering the influence of age, sex and cut type, with emphasis on its suitability for mortadella production. A completely randomized 2×2×2 factorial design was applied, analyzing loin and leg cuts from male and female lambs aged between 1 and 3 years. Moisture, protein, fat and ash contents were determined using official methods, together with postmortem pH, water-holding capacity and texture profile analysis. Sensory evaluation included attributes: color, odor, tenderness and texture, assessed using non-parametric statistical tests. The results showed that cut type was the main factor explaining the observed variability. The leg exhibited lower moisture content and higher protein and fat levels, as well as greater hardness and structural stability, whereas the loin presented higher moisture and lower muscle density. Age and sex did not significantly affect most of the evaluated variables. Sensory analysis revealed overall homogeneous acceptability, with slightly higher tenderness associated with female meat. In conclusion, lamb meat exhibits favorable compositional and functional characteristics for emulsified meat products, highlighting the leg as the cut with the greatest technological potential for mortadella production.