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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:  Mostrar Marc Completo
Registro original:  Embrapa Caprinos e Ovinos (CNPC)
Biblioteca ID Origem Tipo/Formato Classificação Cutter Registro Volume Status URL
CNPC31178 - 1ADDAP - DD

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