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Registro Completo |
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
12/07/2016 |
Data da última atualização: |
12/07/2016 |
Autoria: |
LANDIM, A. V.; CASTANHEIRA, M.; FIORAVANTI, M. C. S.; PACHECO, A.; CARDOSO, M. T. M.; LOUVANDINI, H.; McMANUS, C. |
Título: |
Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Tropical Animal Health and Production, v. 43, n. 6, p. 1089-1096, Aug. 2011. |
DOI: |
10.1007/s11250-011-9806-4 |
Idioma: |
Inglês |
Conteúdo: |
Abstract: The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France?×?1/2 Santa Inês (ILE?×?SI) and 8 1/2 Texel?×?1/2 Santa Inês (TE?×?SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3?×?4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable. |
Palavras-Chave: |
Colour; Flavour. |
Thesagro: |
Carne; Cocção; Controle de qualidade; Cor; Cordeiro; Ovino; Sabor. |
Thesaurus Nal: |
Cooking; Mutton; pedigree; Sheep. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02277naa a2200361 a 4500 001 2048669 005 2016-07-12 008 2011 bl uuuu u00u1 u #d 024 7 $a10.1007/s11250-011-9806-4$2DOI 100 1 $aLANDIM, A. V. 245 $aPhysical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights.$h[electronic resource] 260 $c2011 520 $aAbstract: The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France?×?1/2 Santa Inês (ILE?×?SI) and 8 1/2 Texel?×?1/2 Santa Inês (TE?×?SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3?×?4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable. 650 $aCooking 650 $aMutton 650 $apedigree 650 $aSheep 650 $aCarne 650 $aCocção 650 $aControle de qualidade 650 $aCor 650 $aCordeiro 650 $aOvino 650 $aSabor 653 $aColour 653 $aFlavour 700 1 $aCASTANHEIRA, M. 700 1 $aFIORAVANTI, M. C. S. 700 1 $aPACHECO, A. 700 1 $aCARDOSO, M. T. M. 700 1 $aLOUVANDINI, H. 700 1 $aMcMANUS, C. 773 $tTropical Animal Health and Production$gv. 43, n. 6, p. 1089-1096, Aug. 2011.
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Embrapa Caprinos e Ovinos (CNPC) |
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Registros recuperados : 4 | |
2. | | CARDOSO, M. T.; VITAL, B. R.; CARNEIRO, A. de C. O.; LEÃO, R. de S.; VILAS BOAS, M. A. Descrição anatômica e qualidade de carvão da madeira de Piptadenia gonoacantha (Mart.) Macbr. In: CONGRESSO BRASILEIRO SOBRE FLORESTAS ENERGÉTICAS, 1., 2009, Belo Horizonte. Anais. Colombo: Embrapa Florestas, 2009. 1 CD-ROM. (Embrapa Florestas. Documentos, 178). Seção: Matéria Prima e Processos de Conversão Energética.Biblioteca(s): Embrapa Florestas. |
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3. | | CARVALHO, A. M. M. L.; CARDOSO, M. T.; ALMEIDA, W.; CARNEIRO, A. C. O.; VITAL, B. R. Qualidade da madeira e carvão de Eucalyptus pellita sp. In: CONGRESSO BRASILEIRO SOBRE FLORESTAS ENERGÉTICAS, 1., 2009, Belo Horizonte. Anais. Colombo: Embrapa Florestas, 2009. 1 CD-ROM. (Embrapa Florestas. Documentos, 178). Seção: Matéria Prima e Processos de Conversão Energética.Biblioteca(s): Embrapa Florestas. |
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4. | | DAMÁSIO, R. A. P.; PEREIRA, B. L. C.; OLIVEIRA, A. C.; CARDOSO, M. T.; VITAL, B. R.; CARVALHO, A. M. L. M. Caracterização anatômica e qualidade do carvão vegetal da madeira de pau-jacaré (Piptadenia gonoacantha). Pesquisa Florestal Brasileira, Colombo, v. 33, n. 75, p. 261-267, jul./set. 2013.Biblioteca(s): Embrapa Florestas. |
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