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Meat
Qualities
In
a study of the carcass and meat quality characteristics
of two sheep and two goat breeds produced under extensive
feeding conditions by the Animal Nutrition and Animal
Products Institute in South Africa the Damara and Dorper
breeds of sheep were compared.
In
the tests performed the Damara meat was found to be
of higher quality than the Dorper. The Damara was found
to have a high flavour intensity, extremely high tenderness,
extremely juicy, devoid of residual connective tissue,
ie chewiness.
The
qualities where Damara was found to be superior are
the qualities sought after in all lean meat for its
tastiness, juiciness, flavour and fat content. The leanness
of Damara meat would be considered excellent for the
'healthy heart' criteria.
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