The effects of sex and weight on instrumental meat quality characteristics of Rubia de El Molar autochthonous ovine breed were studied. Four weight groups (10, 15, 20 and 25 kg, each of the groups with seven males and seven females) were assessed. A decrease of longissimus thoracis muscle (LT) lightness from 43.39 for 10 kg lambs to 38.84 for 25 kg group was observed. LT redness and yellowness indices and chromaticity values increased as weight increased. The percentage of juice expelled increased from 11.52 (10 kg) to 17.15 (15 kg). The percentage of intramuscular fat in biceps femoris (BF) and supraespinatus (SE) muscles increased as weight increased. Warner–Bratzler shear force (WBSF) in raw meat and hardness in cooked meat increased as liveweight increased. However, a decrease in the amount of soluble collagen in quadriceps femoris (QF), biceps femoris (BF) and infraespinatus (IE) muscles was observed as weight increased. Sex effect was only observed for intramuscular fat content in QF and BF muscles (2.4% in males and 2.9 in females) and WBSF in raw meat (26.12 N for males and 21.25 N for females). Weight had a greater effect than sex on Rubia de El Molar meat quality characteristics.

中文翻译：

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体重和性别对Rubia de El Molar本土绵羊品种的工具肉品质的影响

研究了性别和体重对Rubia de El Molar土生绵羊品种的工具肉品质特性的影响。评估了四个体重组（10、15、20和25公斤，每组分别有7名男性和7名女性）。观察到刚体胸大肌（LT）的亮度从10千克羔羊的43.39降低到25千克群体的38.84。LT的红色和黄色指数以及色度值随着重量的增加而增加。排出果汁的百分比从11.52（10公斤）增加到17.15（15公斤）。股二头肌（BF）和棘上肌（SE）肌肉中肌肉内脂肪的百分比随体重增加而增加。随着活重的增加，生肉中的Warner–Bratzler剪切力（WBSF）和熟肉中的硬度增加。但是，股四头肌（QF）中可溶性胶原蛋白的量减少了，随着体重增加，观察到股二头肌（BF）和棘下肌（IE）肌肉。仅在QF和BF肌肉的肌肉内脂肪含量（男性为2.4％，女性为2.9）和生肉的WBSF（男性为26.12 N，女性为21.25 N）中观察到性别影响。体重对性别的影响比Rubia de El Molar肉的质量特征大。