01398naa a2200289 a 450000100080000000500110000800800410001902400550006010000270011524501320014226000090027452005190028365000240080265000100082665300230083665300130085965300110087265300230088370000140090670000210092070000240094170000230096570000220098870000190101070000200102977300590104921493412022-12-07       2014    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1590/0103-8478cr201300172DOI1 aALVARENGA, T. I. R. C.  aQuality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia).h[electronic resource]  c2014  aThis study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P&gt0.05).  aAtriplex nummularia  aOvino  aCarne de cordeiros  aErva-sal  aPaleta  aPerda por cocção1 aBORBA, H.1 aMORENO, G. M. B.1 aARAUJO, G. G. L. de1 aMELLO, J. L. M. de1 aDOURADO, R. de C.1 aBARBOSA, J. C.1 aSOUZA, P. A. de  tCiência Ruralgv. 44, n. 12, p. 2252-2257, dez, 2014.