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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/12/1995 |
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Data da última atualização: |
04/12/2023 |
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Autoria: |
POMMIER, S. A.; FAHMY, M. R.; POSTE, L. M.; BUTLERT, G. |
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Título: |
Effect of sex, electrical stimulation and conditioning time on carcass and meat characteristics of Romanov lambs. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
Food Quality and Preference, v. 1, n. 3, p. 127-132, 1989. |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Forty-eight purebred Romanov lambs (21 males and 27 females) were slaughtered at 46 kg liveweight of which half were subjected to low voltage electrical stimulation (ES) while the other half served as controls. The left leg from each carcass was frozen at ?20 °C after a conditioning period of either 6 or 48 hours at 4 °C. Significant sex effects were observed in fat thickness over the 12th rib, percent dissectible fat in the 12th rib, and kidney and pelvic fat, with females being higher in fat than the males (P < 0.05). Males had higher percent of shoulder and lower percent of loin than the females. Low voltage ES significantly (P < 0.05) lowered the 30-min and 4-h pH measurements by 0.2 units. Total collagen was higher in meat from males than from females (P < 0.05) but soluble collagen did not differ across the sexes. Females had 100% more free cathepsin D activity than males. Low voltage ES decreased total cathepsin D activity in the males only (P < 0.05). Thaw loss was greater in the 6-hour chilled males (P < 0.05) however, weight and drip losses during cooking were less than for 48-h chill treatment. No significant main effects were found on the sensory characteristics. Free moisture and Warner Bratzler shear force results indicated no main effects (P > 0.05). |
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Palavras-Chave: |
Caracteristica; Conditioning; Electrical stimulation. |
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Thesagro: |
Carcaça; Ovino. |
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Thesaurus Nal: |
Cathepsin D; Lambs; Ovine carcasses; Romanov; Sensory evaluation; Sheep. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02123naa a2200289 a 4500
001 1522240
005 2023-12-04
008 1989 bl uuuu u00u1 u #d
100 1 $aPOMMIER, S. A.
245 $aEffect of sex, electrical stimulation and conditioning time on carcass and meat characteristics of Romanov lambs.$h[electronic resource]
260 $c1989
520 $aAbstract: Forty-eight purebred Romanov lambs (21 males and 27 females) were slaughtered at 46 kg liveweight of which half were subjected to low voltage electrical stimulation (ES) while the other half served as controls. The left leg from each carcass was frozen at ?20 °C after a conditioning period of either 6 or 48 hours at 4 °C. Significant sex effects were observed in fat thickness over the 12th rib, percent dissectible fat in the 12th rib, and kidney and pelvic fat, with females being higher in fat than the males (P < 0.05). Males had higher percent of shoulder and lower percent of loin than the females. Low voltage ES significantly (P < 0.05) lowered the 30-min and 4-h pH measurements by 0.2 units. Total collagen was higher in meat from males than from females (P < 0.05) but soluble collagen did not differ across the sexes. Females had 100% more free cathepsin D activity than males. Low voltage ES decreased total cathepsin D activity in the males only (P < 0.05). Thaw loss was greater in the 6-hour chilled males (P < 0.05) however, weight and drip losses during cooking were less than for 48-h chill treatment. No significant main effects were found on the sensory characteristics. Free moisture and Warner Bratzler shear force results indicated no main effects (P > 0.05).
650 $aCathepsin D
650 $aLambs
650 $aOvine carcasses
650 $aRomanov
650 $aSensory evaluation
650 $aSheep
650 $aCarcaça
650 $aOvino
653 $aCaracteristica
653 $aConditioning
653 $aElectrical stimulation
700 1 $aFAHMY, M. R.
700 1 $aPOSTE, L. M.
700 1 $aBUTLERT, G.
773 $tFood Quality and Preference$gv. 1, n. 3, p. 127-132, 1989.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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