Effets de la zone de pâturage sur les qualités physicochimiques et nutritionnelles des viandes ovine

Abstract

The aim of our work is to contribute to characterizing the physicochemical quality of a type of red meat most consumed in sheep meat from two states. Tiaret and Saeeda, the back, and the thigh of the sheep's dabiha. Mean postmortem temperature and pH values range from 16 to 17.58 °C, 5.82 and 5.64, respectively. I showed The water holding capacity is quite diverse in these values, they are between 0.15 and 0.39 g/g. All the information studied showed variance according to the type of animal of the butchery considered, according to the anatomical location Taken from the same carcass and according to the same carcass area but belonging to different carcasses of the same animal species Regarding the study of the relationship of physicochemical factors, temperature, protein, pH, fat-fat, dry matter, mineral matter