Meat quality characteristics of lambs of three organically raised breeds.

Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38 kg. Meat of ZW lambs had lower (P<0.05) collagen, myoglobin and intramuscular fat content than OD lambs, and lower (P<0.