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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
12/07/2016 |
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Data da última atualização: |
12/07/2016 |
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Autoria: |
LANDIM, A. V.; CASTANHEIRA, M.; FIORAVANTI, M. C. S.; PACHECO, A.; CARDOSO, M. T. M.; LOUVANDINI, H.; McMANUS, C. |
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Título: |
Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Tropical Animal Health and Production, v. 43, n. 6, p. 1089-1096, Aug. 2011. |
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DOI: |
10.1007/s11250-011-9806-4 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Colour; Flavour. |
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Thesagro: |
Carne; Cocção; Controle de qualidade; Cor; Cordeiro; Ovino; Sabor. |
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Thesaurus Nal: |
Cooking; Mutton; pedigree; Sheep. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2048669
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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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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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