The objective of this work was to evaluate sensory atributes (tenderness, odor, flavor, juiciness and color) and physical attributes (shearing force, cooking losses and the color parameters of L*, a*, b*) in addition to content of iron in the meat of Santa Inês (SI), Dorper × Santa Inês (DP × SI) and Without Definite Breed Pattern (WDB) lambs, finished in feedlots, in function of two roughage:concentrate (50:50 and 20:80) relationships in the diet. It was used 54 whole lambs (18 from each genotype, with initial average weight of 23 kg and at 150 days of age) slaughtered at 36 kg of live weight. The fed diets favored differentiation in meat color. Bright intensity (L*) differed among the genetic groups. In animals fed diet with high level of concentrate, the meat presented fewer cooking losses. It was observed the existence of a correlation between the intensity of red (a*) and the color of fresh meat and among dietary iron concentration in the meat and and bright intensity (L*). Meat of SI and SRD lambs is less tough and more juicy than meat of Dorper × Santa Inês. The ratio roughage:concentrate in the diet does not promote changes in sensory attributes and physical parameters of the meat.
color; cooking losses; flavor; juiciness; toughness
