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With the objective to evaluate the effect of pre slaughter lairage time on the meat quality of sheep, where analyzed 108 carcasses by age group from 5 to 7 months MO1 (n=67), 8 to 11 months MO2 (n=41), to the phenotypes Katahdin KA (n=46), Dorper DO (n=20), Blackbelly BB (n=26) and Pelibuey PE (n=16), with 0 (n=23), 6 (n=24), 12 (n=14), 18 (n=21) and 24 (n=26) pre-slaughter lairage time. The variables evaluated were potential of hydrogen (pH), water holding capacity (WHC), meat color (MC) and shear force (SF). The data were analyzed with a nested statistical model. All the phenotypes of the lamb without and 6 lairage time showed greater pH values (6.15 to 6.45), lower a* and b* values. This is characteristic of dark, firm and dry meat (DFD). On the contrary, the sheep with 18 lairage time had a normal pH values (5.8 to 5.9), a* and b* values. The WHC was greater (63.21%) from MO1 and 12 h of lairage time. In conclusion the lairage time in the pens before to the slaughter should be established due to the phenotype and the age of slaughtering.

Effect of the pre slaughter lairage time as an animal welfareindicator on the meat quality of sheep