Abstract
This study was carried out to evalaute meat qaulity characteristics of imported chilled lambs,in Saudi Arabia. Eighteen Longissimus dorsi (LD) muscle samples of three imported breeds (Sawakni, Pakistani and Australi) were used. Moisture and ether extract contents were significantly (P<0.05) different between the breeds. The breeds also showed significant (P<0.05) differences in yellowness (b*), water-holding capacity (WHC) and cooking loss percentage (CL). The best overall acceptability was showed by Australi breed followed by Pakistani. The superior WHC ratio was attained by Pakistani breed, while Austali breed showed the best CL%. The highest myofibril fragmentation index (MFI) value was scored by Pakistani breed followed by Australi. It is concluded that Australi breed was the best between the tested breeds followed by Pakistani and lastly Sawakni based on its superiority over the other two breeds in all sensory evaluation components.