{"id":54754,"date":"2025-11-12T11:03:36","date_gmt":"2025-11-12T11:03:36","guid":{"rendered":"https:\/\/matis.is\/?p=54754"},"modified":"2025-11-12T11:03:37","modified_gmt":"2025-11-12T11:03:37","slug":"ahrif-syrustigs-daginn-eftir-slatrun-a-gaedi-lambakjots-the-effects-of-ph24-on-quality-of-lamb-meat","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/skyrsla\/ahrif-syrustigs-daginn-eftir-slatrun-a-gaedi-lambakjots-the-effects-of-ph24-on-quality-of-lamb-meat\/","title":{"rendered":"\u00c1hrif s\u00fdrustigs daginn eftir sl\u00e1trun \u00e1 g\u00e6\u00f0i lambakj\u00f6ts \/ The Effects of pH24 on Quality of Lamb Meat"},"content":{"rendered":"<p>\u00c1hrif mismunandi s\u00fdrustigs (pH<sup>24<\/sup>) \u00ed lambahryggv\u00f6\u00f0va daginn eftir sl\u00e1trun \u00e1 brag\u00f0g\u00e6\u00f0i voru ranns\u00f6ku\u00f0 til a\u00f0 geta sagt betur til um hva\u00f0a s\u00fdrustig er best a\u00f0 nota sem vi\u00f0mi\u00f0 fyrir g\u00e6\u00f0i kj\u00f6tsins og streitu sl\u00e1turlamba.<\/p>\n\n\n\n<p>Tekin voru s\u00fdni af hryggv\u00f6\u00f0va lambaskrokka me\u00f0 mismunandi s\u00fdrustig daginn eftir sl\u00e1trun. S\u00fdnunum var skipt \u00ed sex h\u00f3pa: pH undir 5,7, 5,70-5,79, 5,80-5,89, 5,90-5,99, 6,00-6,19 og yfir 6,2.<\/p>\n\n\n\n<p>Litargildin L* (Lj\u00f3st, d\u00f6kkt),a* (Gr\u00e6nt, rautt),b*(Bl\u00e1tt,gult) voru m\u00e6ld \u00e1 hr\u00e1um v\u00f6\u00f0vum. V\u00f6\u00f0vunum var pakka\u00f0 \u00ed loftdregnar umb\u00fa\u00f0ir og \u00feeir l\u00e1tnir meyrna vi\u00f0 2\u00b0C \u00ed 6 daga og s\u00ed\u00f0an hra\u00f0frystir vi\u00f0 -30\u00b0C og geymdir vi\u00f0 -25\u00b0C.\u00a0\u00a0 R\u00fdrnun vi\u00f0 \u00fei\u00f0num vi\u00f0 4\u00b0C var m\u00e6ld og r\u00fdrnum vi\u00f0 hitum (Kjarnhiti 68\u00b0C). Lyktar-, brag\u00f0- og \u00e1fer\u00f0areiginleikar elda\u00f0s hryggv\u00f6\u00f0va voru m\u00e6ldir me\u00f0 skynmati og skur\u00f0kraftur var m\u00e6ldur me\u00f0 Warner\/Bratzler a\u00f0fer\u00f0. R\u00fdrnun vi\u00f0 \u00fei\u00f0num minnka\u00f0i me\u00f0 vaxandi s\u00fdrustigi \u00ed v\u00f6\u00f0va. Ranns\u00f3knin sta\u00f0festi a\u00f0 best er a\u00f0 halda \u00e1fram a\u00f0 nota s\u00fdrustigi\u00f0 5,8 daginn eftir sl\u00e1trun sem m\u00e6likvar\u00f0a \u00e1 streitu sl\u00e1turlamba og d\u00f6kka, st\u00edfa og \u00feurra v\u00f6\u00f0va \u00ed lambakj\u00f6ti. L\u00edtill munur var \u00e1 hryggv\u00f6\u00f0vum me\u00f0 s\u00fdrustig undir 5,7 og undir 5,8. \u00deeir voru lj\u00f3sari og rau\u00f0ari en v\u00f6\u00f0var me\u00f0 pH<sup>24<\/sup> yfir 5,8. \u00a0Einnig voru \u00feeir meyrari, safar\u00edkari og lj\u00f3sari \u00e1 litinn en \u00a0hryggv\u00f6\u00f0var me\u00f0 s\u00fdrustig \u00e1 bilinu 5,8-5,99.\u00a0\u00a0 Hryggv\u00f6\u00f0var me\u00f0 s\u00fdrustig \u00e1 milli 6,0-6,20 voru jafnmj\u00fakir og jafn meyrir og v\u00f6\u00f0var me\u00f0 s\u00fdrustig undir 5,8.\u00a0 En \u00feeir voru dekkri.\u00a0\u00a0 Hryggv\u00f6\u00f0var me\u00f0 s\u00fdrustig yfir 6,2 voru \u00feeir m\u00fdkstu \u00ed ranns\u00f3kninni og fengu h\u00e6sta einkunn fyrir meyrni en \u00feeir voru mj\u00f6g d\u00f6kkir og vita\u00f0 er a\u00f0 skemmdar\u00f6rverur vaxa betur vi\u00f0 h\u00e1tt s\u00fdrustig auk \u00feess sem \u00fea\u00f0 er m\u00e6likvar\u00f0i \u00e1 \u00f3\u00e6skilega me\u00f0fer\u00f0 \u00e1 l\u00f6mbum fyrir sl\u00e1trun.\u00a0\u00a0<br>_____<br><br>The effects of different pH<sup>24<\/sup> levels on eating quality and other quality parameters of lamb loin muscles were studied to underpin which value\/threshold to use as an indicator of stress in slaughter lambs and dark cutting meat.<\/p>\n\n\n\n<p>Loin muscles with different values of pH were sampled from lamb carcasses the day after slaughter (pH<sup>24<\/sup>). &nbsp;They were divided into six groups (pH below 5.7; 5,70 &#8211; 5,79: 5.80 \u2013 5.89: 5.90 \u2013 5.99; 6.00 \u2013 6.19 and pH 6,20 and above).<\/p>\n\n\n\n<p>Instrumental colour CIE L* (Light, dark), a* (Green, red),b*(Blue, yellow) was measured on raw muscles. The muscles were vacuum packed and aged for six days before blast freezing at -30\u00b0C then storage at -25\u00b0C until further analyses. Weight loss after thawing at 4\u00b0C and cooking loss (68\u00b0C) were measured. Trained sensory panel analysed odour, colour and texture attributes and shear force was measured by the Warner Bratzler method. &nbsp; Thawing loss was reduced with increased pH. &nbsp;Using pH above 5,8 the day after slaughter as an indicator of dark cutting in lamb meat was confirmed. Very small differences were in quality of loin muscles with pH<sup>24<\/sup> under 5,7 and under 5,8. The raw muscles had lighter colour and the cooked meat was more tender and juicier than muscles with pH between 5,80 \u2013 5,99.&nbsp; Muscles with pH<sup>24<\/sup> between 6,00-6,20 were just as tender than muscles with pH24 below 5,8. But the raw muscles were darker. The muscles of the most stressed lambs (pH24 &gt;6,20) were the most tender and the darkest. Meat with pH24 above 6,20 can however not be recommended because it is also more prone to microbial spoilage and high stress is a serious welfare issue that must be prevented.&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>\u00c1hrif mismunandi s\u00fdrustigs (pH24) \u00ed lambahryggv\u00f6\u00f0va daginn eftir sl\u00e1trun \u00e1 brag\u00f0g\u00e6\u00f0i voru ranns\u00f6ku\u00f0 til a\u00f0 geta sagt betur til um [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[15],"tags":[2516,2513,2240,2515,1718,2514,1719,1357],"class_list":["post-54754","post","type-post","status-publish","format-standard","hentry","category-skyrsla","tag-lambs","tag-lomb","tag-meat-quality","tag-medferd-fyrir-slatrun","tag-ph","tag-stress","tag-syrustig","tag-treatment"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c1hrif s\u00fdrustigs daginn eftir sl\u00e1trun \u00e1 g\u00e6\u00f0i lambakj\u00f6ts \/ The Effects of pH24 on Quality of Lamb Meat - Mat\u00eds<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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