Abstract
The research work is carried out to evaluate the quality of the meat cuts contrary file (Longissimus dorsi), steak (Biceps femoris), the heart of the palette (Supraspinatus) and tenderloin (Psoas major) from lambs finished in feedlot. The meat will be vacuum packed and then cooled and aged for five periods: 3, 7, 14, 21 and 30 days. The analyzes will be performed in the laboratories of mi…