|
Registro Completo |
|
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 |
|
Marc: |
LEADER 01479naa a2200205 a 4500
001 1522156
005 2023-04-27
008 1972 bl uuuu u00u1 u #d
100 1 $aKIRTON, A. H.
245 $aThe qualities of ram carcasses.$h[electronic resource]
260 $c1972
520 $aAbstract: 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.
650 $aCarcass quality
650 $aOvine carcasses
650 $aCarcaça
650 $aOvino
650 $aQualidade
653 $aClassificacao
700 1 $aPATERSON, D. J.
773 $tProceedings New Zealand Society Animal Production$gv. 32, p. 39-47, Jan. 1972.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
