Data/hora: 28/05/2024 21:27:48

Biblioteca(s): | Embrapa Caprinos e Ovinos.
Data corrente: | 01/08/1992
Data da última atualização: | 27/04/2023
Autoria: | KIRTON, A. H.; PATERSON, D. J.
Título: | The qualities of ram carcasses.
Ano de publicação: | 1972
Fonte/Imprenta: | Proceedings New Zealand Society Animal Production, v. 32, p. 39-47, Jan. 1972.
Idioma: | Inglês
Conteúdo: | Abstract: Carcasses classified as rams fetch the lowest price of all unblemished carcasses sold in New Zealand. Ram carcasses contain more muscular tissue at any carcass weight than ewe carcasses. Rams over 1 year of age have a higher proportion of forequarter than ewes, but the importance of this observation is questioned because of the contribution of fat to the difference. Laboratory and consumer taste panels gave no evidence for any off flavours or odours being associated with the meat from mature rams. Loin meat from the rams was tougher than that from ewes but leg roasts from two-tooth rams was highly acceptable. The results in total were used to support the case that the carcasses of rams of more than 2 years of age should be as suitable as those from ewes for manufacturing purposes and that the regulations preventing the stale of ram hogget carcasses as cuts on the New Zealand market appear unjustified.
Palavras-Chave: | Classificacao.
Thesagro: | Carcaça; Ovino; Qualidade.
Thesaurus Nal: | Carcass quality; Ovine carcasses.
Categoria do assunto: | L Ciência Animal e Produtos de Origem Animal
Registro original: | Embrapa Caprinos e Ovinos (CNPC)
Exemplares: | CNPC - (8286-1) - ADD - AP - DD -  -  -  - DIS