The research was performed on 136 male lambs, at an average slaughter weight of 32 to 42 kg, of the following Polish native breeds: Uhruska (UHR), Pomeranian (Pomorska, POM), Blackheaded (Czarnogłówka, CZGŁ), Podhale Zackel (Cakiel Podhalański, CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish its basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high, especially in terms of sensory traits. However, high variability of studied traits was observed depending on the breed, e.g. the average pH₂₄ ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.

中文翻译：

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波兰本地品种羔羊肉的性状评估

该研究对以下波兰本地品种的136只公羊羔进行了平均屠宰体重为32至42千克：Uhruska（UHR），Pomeranian（Pomorska，POM），Blackheaded（Czarnogłówka，CZGŁ），Podhale Zackel（Cakiel Podhalański（CKP），Wrzosówka（WRZOS），Świniarka（SWIN），Wielkopolska（WLP）和波兰美利奴老型号（MST）。对腰最长肌进行了测试，以建立其基本化学组成，理化特性以及感官特性。受测品种的肉质很高，尤其是在感官特性方面。然而，观察到的性状的高变异性取决于品种，例如平均pH ₂₄范围在5.58（WLP）和5.77（WRZOS）之间，肌肉内脂肪含量在1.98％（CZGŁ）和4.12％（WLP）之间，肉嫩度从4.2点（POM）到4.64点（UHR）不等。在所有品种中均观察到某种深色肉色，值得注意的是（L *从34.86至38.50）。根据对测得的品质性状的总体估计，以下品种位居榜首：SWIN，UHR，WLP和WRZOS。排名靠后的是以下品种：POM，MST和CKP。