Abstract:
This paper aims to conduct a comparative study on the wet aging process and evaluate its effects on the physical
parameters of meat from Ile de France and Merinos de Palas sheep breeds. The study focused on two specific
anatomical regions, the leg (Musculus biceps femoris), and the ribeye (Musculus longissimus dorsi), to identify
differences and similarities in the evolution of meat quality based on breed and region. The research monitored pH
fluctuations during the aging process for both breeds and evaluated their impact on meat quality. The study investigated
the processes of oxidation and degradation of pigments and lipids in the meat, as well as methods for maintaining an
appealing and stable color, which is essential for consumers' perception of meat freshness and quality. Comparing the
physical parameters between the Ile de France and Merinos de Palas breeds allowed the identification of differences
and similarities in the influence of wet aging on the leg and ribeye. The sheep meat industry can benefit from the
implementation of an integrated system for monitoring and adjusting aging conditions, which should include pH
parameters, sensory qualities, and color evolution. Educating consumers on how these factors affect meat quality, along
with promoting sustainable production practices, can help increase appreciation and demand for high-quality sheep
meat.
