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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
08/12/2022 |
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Data da última atualização: |
08/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MORA, N. H. A. P.; MACEDO, F. de A. F. de; MEXIA, A. A.; ALMEIDA, F. L. A. de; SENEGALHE, F. B. D.; POSSAMAI, A. P. S.; MACEDO, R. M. G. de; ARAUJO, G. G. L. de. |
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Afiliação: |
NATÁLIA HOLTZ ALVES PEDROSO MORA, Universidade Estadual de Maringá; FRANCISCO DE ASSIS FONSECA DE MACEDO, Universidade Estadual de Maringá; ALEXANDRE AGOSTINHO MEXIA, Universidade do Estado do Mato Grosso; FERNANDA LOSI ALVES DE ALMEIDA, Universidade Estadual de Maringá; FRANCIANE BARBIÉRI DIAS SENEGALHE, Universidade Federal da Grande Dourados; ANA PAULA SILVA POSSAMAI, Universidade Estadual de Maringá; ROSA MARIA GOMES DE MACEDO, Universidade Estadual de Maringá; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA. |
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Título: |
Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Semina: Ciências Agrárias, v. 36, n. 4, p. 2819-2828, 2015. |
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DOI: |
10.5433/1679-0359.2015v36n4p2819 |
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Idioma: |
Inglês |
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Conteúdo: |
Twenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin is recommended, as these animals comprise a larger number of favorable characteristics with regard to the meat chemical composition, softness, and color. MenosTwenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin i... Mostrar Tudo |
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Palavras-Chave: |
Carne de cordeira; Maciez; Sarcômero. |
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Thesagro: |
Cocção; Confinamento; Cor; Cordeiro. |
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Thesaurus Nal: |
Color; Cooking; Feedlots; Sarcomeres. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149397/1/Physicochemical-characteristics-of-meat-from-pantaneiro-lambs-slaughtered-with-different-of-subcutaneous-fat-thicknesses-2015.pdf
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Marc: |
LEADER 02667naa a2200349 a 4500
001 2149397
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008 2015 bl uuuu u00u1 u #d
024 7 $a10.5433/1679-0359.2015v36n4p2819$2DOI
100 1 $aMORA, N. H. A. P.
245 $aPhysicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses.$h[electronic resource]
260 $c2015
520 $aTwenty-four lambs of the pantaneiro genetic group were used in a completely randomized design with eight replicates, slaughtered with subcutaneous fat thicknesses (SFT) of 2.0, 3.0 and 4.0 mm, which was evaluated by ultrasound in the longissimus dorsi muscle to measure the effect of the SFT on the physicochemical properties of the meat. The animals received water ad libitum throughout the experimental period and were fed a complete, pelleted ration formulated to provide an average daily gain of 0.300 kg-1 . As the lambs reached the predetermined SFT in the fortnightly evaluation by ultrasound, they were slaughtered the day after the measurements, regardless of weight. The pH values for 0h00 (6.58) and 24h00 (5.50) and cooking loss (23.99%) did not differ between treatments. Regarding the meat color, lambs slaughtered with 2.0 mm and 3.0 mm SFT had meat with greater lightness and the meat from those with 3.0 and 4.0 mm SFT showed higher values for the intensity of red and yellow. Lambs slaughtered with 4.0 mm SFT (1.43 kgf) had more tender meat than those slaughtered with a SFT of 2.0 mm. Lambs slaughtered with 4.0 mm SFT had the greatest sarcomere length (1.47 μm). The crude protein (21.15%) and moisture (72.38%) contents in the 2.0 mm treatment were higher than those in the 4.0 mm treatment. The total lipids (4.84%) in the meat from 4.0 mm SFT animals were higher than those in the meat from 2.0 mm SFT lambs. Slaughtering lambs with 3.0 mm of fat thickness in the loin is recommended, as these animals comprise a larger number of favorable characteristics with regard to the meat chemical composition, softness, and color.
650 $aColor
650 $aCooking
650 $aFeedlots
650 $aSarcomeres
650 $aCocção
650 $aConfinamento
650 $aCor
650 $aCordeiro
653 $aCarne de cordeira
653 $aMaciez
653 $aSarcômero
700 1 $aMACEDO, F. de A. F. de
700 1 $aMEXIA, A. A.
700 1 $aALMEIDA, F. L. A. de
700 1 $aSENEGALHE, F. B. D.
700 1 $aPOSSAMAI, A. P. S.
700 1 $aMACEDO, R. M. G. de
700 1 $aARAUJO, G. G. L. de
773 $tSemina: Ciências Agrárias$gv. 36, n. 4, p. 2819-2828, 2015.
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Embrapa Semiárido (CPATSA) |
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| 1. |  | MORA, N. H. A. P.; MACEDO, F. de A. F. de; MEXIA, A. A.; ALMEIDA, F. L. A. de; SENEGALHE, F. B. D.; POSSAMAI, A. P. S.; MACEDO, R. M. G. de; ARAUJO, G. G. L. de. Physicochemical characteristics of meat from pantaneiro lambs slaughtered with different of subcutaneous fat thicknesses. Semina: Ciências Agrárias, v. 36, n. 4, p. 2819-2828, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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