Pregledni rad
https://doi.org/10.31727/m.28.4.2
Valorisation of culled ewe meat through different aging methods
Ivan Vnučec
orcid.org/0000-0002-5190-3045
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
*
Zlatko Pavičić
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
Ivica Kos
orcid.org/0000-0002-2126-2566
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb, Hrvatska
* Dopisni autor.
Sažetak
The aim of this paper is to present current knowledge on the factors affecting sheep meat quality and to analize the potential of different aging methods for improving the quality and market value of meat obtained from culled ewes. Sheep meat is a valuable source of high-quality proteins, vitamins, and minerals; however, its market value largely depends on sensory quality, particularly tenderness, juiciness, flavour, and aroma. Compared with lamb, meat from older animals, especially culled ewes, is often characterized by greater toughness, darker colour, and a more pronounced characteristic flavour, which may negatively affect consumer acceptance. Meat aging is considered one of the most effective post-mortem processes for improving its quality. During the aging process, complex biochemical changes occur, including the proteolytic degradation of myofbrillar proteins, modifcations in muscle tissue structure, and the development of aromatic compounds responsible for the characteristic sensory properties of meat. In recent years, particular attention has been given to the application of wet and dry aging techniques to produce products with higher added value. Numerous studies have demonstrated that both methods can significantly improve the tenderness and acceptability of sheep meat. However, dry aging additionally promotes the development of a more intense flavour profile and enables the production of premium products targeted at specialized market segments. Since culled ewes account for a substantial proportion of total sheep meat production, particularly in dairy sheep production systems, their efficient valorisation represents an important economic and sustainability challenge for the modern sheep industry.
Ključne riječi
sheep meat; culled ewes; wet aging; dry aging; meat quality
Hrčak ID:
349756
URI
Datum izdavanja:
25.7.2026.
hrvatski njemački španjolski talijanski
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