Lairage time effect on carcass traits, meat quality parameters and sensory properties of Mehraban fat-tailed lambs subjected to short distance transportation

The effect of the slaughter at arrival (L0) or after 12 (L12), and 24 (L24) h of lairage on carcass traits, meat quality and sensory attributes of Mehraban fat-tailed lambs has been studied. The results showed that carcasses from L12 and L24 lambs had a better rate of pH decline than those from L0. Longissimus muscle from L0 lambs had the lowest WHC, cooking loss, tenderness, a*, b* and Chroma values. The panel recognized L12 and L24 meat juicer and tender than L0 meat. In conclusion, in short distance transportation, a lairage duration of 12 hours is recommended to cut back pre-slaughter stress and achieve better meat quality, and excessively long lairage time does not necessary.