01359naa a2200277 a 450000100080000000500110000800800410001902000150006010000190007524501180009426000090021252004900022165000150071165000140072665000200074065000280076065000120078865000100080065000160081065000200082665300260084670000180087270000170089070000170090777301570092420432522016-04-13       2000    bl uuuu     u00u1 u    #d  a28414803991 aMADRUGA, M. S.  aCastration and slaughter age effects on nutritive value and sensorial characteristics of the "Mestico" goat meat.  c2000  aThe results from panel assessment, aroma components and chemical composition analysis showed that castration effect was neither observed by assessors, nor by differences in chemical composition; however, extracts from castrated goat meat presented higher higher total relative abundance of volatiles. Although meat from goats slaughtered at first age was preferred by assessors, it had the lowest contents of fat, protein and the lowest number of volaties and total relative abundance.  aCastration  aGoat meat  aNutritive value  aAnálise organoléptica  aCaprino  aCarne  aCastração  aValor nutritivo  aOrganoleptic analysis1 aARRUDA, S. G.1 aSOUZA, J. G.1 aCOSTA, R. G.  tIn: INTERNATIONAL CONFERENCE ON GOATS, 7., 2000, Tours, Poitiers, France. Proceedings... Paris: INRA: IGA: Institut de Elevage, 2000.gv. 2, p. 839-841.