Centro de Enseñanza Práctica e Investigación en Producción y Sanidad Animal, Facultad de Medicina Veterinaria Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486, Col. San Miguel Topilejo, México D.F., C.P. 14500, México.
Meat Sci. 2004 Jun;67(2):359-64. doi: 10.1016/j.meatsci.2003.10.022.
The objective of this study was to determine the differences in carcass characteristics and sensory attributes of "barbacoa" (a traditional Mexican lamb dish), both of imported (New Zealand) and domestic lambs in Mexico. A total of 28 carcasses from Pelibuey, Pelibuey×Suffolk and imported lambs were used. Carcass composition was determined by dissection of primal cuts from the left half of each carcass. The "barbacoa" from each ovine group was prepared separately in order to perform a consumer sensory evaluation for aroma, taste and tenderness. Results showed that imported lambs had larger carcasses, greater fatness and had better conformation than national lambs. There was no difference between groups in terms of lean tissue percentage (muscle+others) or in total carcass fat. The sensory attributes of the "barbacoa" did not differ among breeds. Pelibuey lambs (rustic, prolific and adaptable to the wide variety of Mexican climates) show competitive production performance in relation to specialized breeds.
本研究旨在确定进口（新西兰）和国产羔羊的“烤肉”（一种传统的墨西哥羊肉菜肴）在胴体特性和感官属性方面的差异。总共使用了 28 个来自佩利布尤、佩利布尤×萨福克和进口羔羊的胴体。通过对每个胴体左半部分的主要切块进行解剖来确定胴体组成。为了对香气、味道和嫩度进行消费者感官评估，分别准备了来自每个绵羊组的“烤肉”。结果表明，进口羔羊的胴体更大，脂肪更多，外形更好，而国产羔羊则没有差异。在瘦肉组织（肌肉+其他）或总胴体脂肪百分比方面，各组之间也没有差异。“烤肉”的感官属性在品种之间没有差异。佩利布尤羊（质朴、多产，适应墨西哥各种气候）在生产性能方面与专门化品种具有竞争力。
