Physical characteristics of meat from native Brazilian sheep breeds: a systematic review and meta-analysis
DOI:
https://doi.org/10.5433/1679-0359.2025v46n5p1485Keywords:
Ewe, Lamb, Meat colour, Sex, Shear force, Tenderness.Abstract
A systematic review and meta-analysis were carried out to determine current knowledge concerning the physical characteristics of sheep meat from native Brazilian breeds and which of the principal quality indicators were used in the studies following PRISMA guidelines. Exploratory factor analysis was applied, using the iterated principal-factor method. The analysis of variance adopted a completely randomised design using mixed-model methodology. Blood grade and sex were evaluated as a fixed effect, and age at slaughter as a covariate or random effect defined by the parsimony of the mathematical model. pH, carcass fat content and luminosity (L*) showed high values for the coefficient of variation (CV), while the moisture and protein content of the carcass showed low CV values. When the effects of the blood grade and sex of the animals were evaluated separately, there were no differences in the variables under analysis. There was interaction between treatment factors for redness, shear force and cooking loss, where redness (a*) and shear force are lower in crossed females and pure males, whereas cooking loss was greater in crossed females and pure males. The quality of the meat from native Brazilian sheep, despite having lower fat levels, is within the parameters described in the literature for consumer acceptability.
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