In this work weaimed to evaluate the effect of sex and finishing systems on individual characteristicsof carcass, instrumental and chemical meat measurements of Texel × Corriedallelambs. Ninety animals were used; 45 non-castrated rams and 45 females. Lambswere kept on pasture with mother to weaning (70 days) and assigned to one ofthree production systems: pasture, pasture with mother, and on pasture receivinga soy peel supplement at 1% of live weight basis. After slaughtering, carcasseswere stored under vacuum in a freezer at 1 ºC for pH, marbling, fat condition,color and texture measurements. The longissimus dorsi muscle was separatedfrom the half carcass to proceed instrumental and chemical analysis. Analysisof variance and Tukey test were used for comparison of the mean at 5% significance.There was no interaction for sex and finishing system on carcass characteristics.Similarly, there was no interaction between sex and termination system as relatedto instrumental measurements and meat chemical composition. Conversely, theisolated factors affected significantly the shearing force, moisture and fatcontent. Rams meat and the meat of the lambs kept on pasture with mother presentedbetter resistance to shearing force and moisture, but less fat content.
