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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
25/01/2019 |
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Data da última atualização: |
25/01/2019 |
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Autoria: |
SOLOMON, M. B.; KEMP, J. D.; MOODY, W. G.; ELY, D. G.; FOX, J. D. |
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Título: |
Effect of breed and slaughter weight on physical, chemical, and organoleptic properties of lamb carcasses. |
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Ano de publicação: |
1980 |
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Fonte/Imprenta: |
Journal of Animal Science, v. 51, n. 5, p. 1102-1107, Nov. 1980. |
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DOI: |
https://doi.org/10.2527/jas1980.5151102x |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Physical, chemical and organoleptic properties of 33 lambs (wethers and ewes) representing two breed groups ? (1) ½ Suffolk, ¼ Finnish Landrace and ¼ Southdown (Su × F × So), and (2) ¾ Suffolk and ¼ Rambouillet (Su × R) ? and two slaughter weight groups ? 32 and 41 kg ? were compared. After slaughter, carcasses were chilled at 3 C for 48 hr, graded and evaluated. Carcass moisture, protein, ether extract and ash were analyzed on the right side minus small samples taken for histological studies. The rib and center leg roast from the left side were cooked and evaluated for palatability. Carcasses from Su × R lambs were heavier (P<.01) per day of age and contained a higher percentage leg (P<.01), moisture (P<.01) and protein (P<.05). Su × F × So lambs had higher (P<.01) dressing percentages and their carcasses were fatter (P<.01), as indicated by higher quality grades, width behind the shoulder and higher percentage ether extract. Also, their longissimus muscles were more tender (P<. 10) by shear test. As slaughter weight increased, there was a concurrent increase within each breed group in dressing percentage (P<.01), quality grade (P<.05) and yield grade (P<.01). Percentage kidney fat, ether extract and drip loss for rib roasts also increased (P<.01). Carcasses from the 32-kg group showed a higher (P<.01) percentage of leg moisture, protein and rib roast evaporative loss. This study reveals distinct differences in chemical, physical and organoleptic properties between lambs from different genetic backgrounds (breeds) and slaughter weights. MenosAbstract: Physical, chemical and organoleptic properties of 33 lambs (wethers and ewes) representing two breed groups ? (1) ½ Suffolk, ¼ Finnish Landrace and ¼ Southdown (Su × F × So), and (2) ¾ Suffolk and ¼ Rambouillet (Su × R) ? and two slaughter weight groups ? 32 and 41 kg ? were compared. After slaughter, carcasses were chilled at 3 C for 48 hr, graded and evaluated. Carcass moisture, protein, ether extract and ash were analyzed on the right side minus small samples taken for histological studies. The rib and center leg roast from the left side were cooked and evaluated for palatability. Carcasses from Su × R lambs were heavier (P<.01) per day of age and contained a higher percentage leg (P<.01), moisture (P<.01) and protein (P<.05). Su × F × So lambs had higher (P<.01) dressing percentages and their carcasses were fatter (P<.01), as indicated by higher quality grades, width behind the shoulder and higher percentage ether extract. Also, their longissimus muscles were more tender (P<. 10) by shear test. As slaughter weight increased, there was a concurrent increase within each breed group in dressing percentage (P<.01), quality grade (P<.05) and yield grade (P<.01). Percentage kidney fat, ether extract and drip loss for rib roasts also increased (P<.01). Carcasses from the 32-kg group showed a higher (P<.01) percentage of leg moisture, protein and rib roast evaporative loss. This study reveals distinct differences in chemical, physical and organoleptic properties betwee... Mostrar Tudo |
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Thesaurus Nal: |
Carcass composition; Lamb meat; Meat composition; Palatability; Sheep meat; Weight. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02350naa a2200253 a 4500
001 2104790
005 2019-01-25
008 1980 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.2527/jas1980.5151102x$2DOI
100 1 $aSOLOMON, M. B.
245 $aEffect of breed and slaughter weight on physical, chemical, and organoleptic properties of lamb carcasses.
260 $c1980
520 $aAbstract: Physical, chemical and organoleptic properties of 33 lambs (wethers and ewes) representing two breed groups ? (1) ½ Suffolk, ¼ Finnish Landrace and ¼ Southdown (Su × F × So), and (2) ¾ Suffolk and ¼ Rambouillet (Su × R) ? and two slaughter weight groups ? 32 and 41 kg ? were compared. After slaughter, carcasses were chilled at 3 C for 48 hr, graded and evaluated. Carcass moisture, protein, ether extract and ash were analyzed on the right side minus small samples taken for histological studies. The rib and center leg roast from the left side were cooked and evaluated for palatability. Carcasses from Su × R lambs were heavier (P<.01) per day of age and contained a higher percentage leg (P<.01), moisture (P<.01) and protein (P<.05). Su × F × So lambs had higher (P<.01) dressing percentages and their carcasses were fatter (P<.01), as indicated by higher quality grades, width behind the shoulder and higher percentage ether extract. Also, their longissimus muscles were more tender (P<. 10) by shear test. As slaughter weight increased, there was a concurrent increase within each breed group in dressing percentage (P<.01), quality grade (P<.05) and yield grade (P<.01). Percentage kidney fat, ether extract and drip loss for rib roasts also increased (P<.01). Carcasses from the 32-kg group showed a higher (P<.01) percentage of leg moisture, protein and rib roast evaporative loss. This study reveals distinct differences in chemical, physical and organoleptic properties between lambs from different genetic backgrounds (breeds) and slaughter weights.
650 $aCarcass composition
650 $aLamb meat
650 $aMeat composition
650 $aPalatability
650 $aSheep meat
650 $aWeight
700 1 $aKEMP, J. D.
700 1 $aMOODY, W. G.
700 1 $aELY, D. G.
700 1 $aFOX, J. D.
773 $tJournal of Animal Science$gv. 51, n. 5, p. 1102-1107, Nov. 1980.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
21/01/1998 |
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Data da última atualização: |
02/09/2015 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
FERRAO, R. G.; COSTA, A. de F. S.; SANTOS, J. A. C.; GAMA, E. E. G.; DESSAUNE FILHO, N. |
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Afiliação: |
EMBRAPA-CNPMS. |
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Título: |
Avaliação e recomendação de híbridos de milho para o Estado do Espírito Santo, 1988/89. |
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Ano de publicação: |
1991 |
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Fonte/Imprenta: |
Cariacica: EMCAPA, 1991. |
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Páginas: |
7 p. |
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Série: |
(EMCAPA. Comunicado técnico, 56). |
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Idioma: |
Português |
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Palavras-Chave: |
Avaliacao; Brasil; Cultivares; Espirito Santo; Maize. |
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Thesagro: |
Milho; Zea Mays. |
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Thesaurus NAL: |
Brazil; varieties. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/78360/1/Avaliacao-recomendacao.pdf
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Marc: |
LEADER 00756nam a2200277 a 4500
001 1478750
005 2015-09-02
008 1991 bl uuuu u0uu1 u #d
100 1 $aFERRAO, R. G.
245 $aAvaliação e recomendação de híbridos de milho para o Estado do Espírito Santo, 1988/89.$h[electronic resource]
260 $aCariacica: EMCAPA$c1991
300 $a7 p.
490 $a(EMCAPA. Comunicado técnico, 56).
650 $aBrazil
650 $avarieties
650 $aMilho
650 $aZea Mays
653 $aAvaliacao
653 $aBrasil
653 $aCultivares
653 $aEspirito Santo
653 $aMaize
700 1 $aCOSTA, A. de F. S.
700 1 $aSANTOS, J. A. C.
700 1 $aGAMA, E. E. G.
700 1 $aDESSAUNE FILHO, N.
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Embrapa Milho e Sorgo (CNPMS) |
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