investigation of crossbreeding breeds romanov and arabic on meat quality of sheep during storage

Among the types of foods that are consumed to meet the physiological needs of humans, animal protein is more valuable than other nutrients in terms of nutritional value and nutrients. today, consumers are looking for healthy and quality foods. therefore, knowledge of the qualitative characteristics of meat is considered to be important. in this study, the quality and durability characteristics of arabia and arabia -romanov meat were studied during 7 days of ageing period under commercial conditions at 4 °c. samples were taken from the top round section including semimembranosus muscles. this research was conducted as a randomized complete design. one-way anova and fisher test were used at 5% statistical level to study the differences between treatments. finally, the results were analyzed using minitab version 16 software. the ph value for arabia meat decreased from 6.33 immediately after slaughter to 5.7 and for the arabic-romanian meat, the mean of 6.36 immediately after slaughter, decreased to 6.05 after 168 hours. the mean value of ph indicating that there was no statistically significant difference between treatments. the results showed that there were significant differences between the two treatment in characteristics of texture, sensory and cooking loss (p <0.05). in general, arabia- romanov meat has a higher overall acceptance rating and desirable texture characteristics. 

investigation of crossbreeding breeds romanov and arabic on meat quality of sheep during storage

among the types of foods that are consumed to meet the physiological needs of humans, animal protein is more valuable than other nutrients in terms of nutritional value and nutrients. today, consumers are looking for healthy and quality foods. therefore, knowledge of the qualitative characteristics of meat is considered to be important. in this study, the quality and durability characteristics of arabia and arabia -romanov meat were studied during 7 days of ageing period under commercial conditions at 4 °c. samples were taken from the top round section including semimembranosus muscles. this research was conducted as a randomized complete design. one-way anova and fisher test were used at 5% statistical level to study the differences between treatments. finally, the results were analyzed using minitab version 16 software. the ph value for arabia meat decreased from 6.33 immediately after slaughter to 5.7 and for the arabic-romanian meat, the mean of 6.36 immediately after slaughter, decreased to 6.05 after 168 hours. the mean value of ph indicating that there was no statistically significant difference between treatments. the results showed that there were significant differences between the two treatment in characteristics of texture, sensory and cooking loss (p <0.05). in general, arabia- romanov meat has a higher overall acceptance rating and desirable texture characteristics.