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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
10/08/2004 |
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Data da última atualização: |
10/08/2004 |
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Autoria: |
PÉREZ, P.; MAINO, M.; TOMIC, G.; MARDONES, E.; POKNIAK, J. |
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Afiliação: |
pperez@uchile.cl. |
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Título: |
Carcass characteristics and meat quality of Suffolk Down suckling lambs. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
Small Ruminant Research, v. 44, n. 3, p. 233-240, 2002. |
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Idioma: |
Inglês |
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Conteúdo: |
The object of fuis project was to study the carcass characteristics and meat quality of Suffolk Down suckling lambs as weIl as the effects of slaughter weight and sex on these characteristics. Thirty lambs were divided into groups by live weight at slaughter (light or heavy averaging 10.6 or 14.9 kg, respectively) and by sex. Live weight varied from 8.73 to 14.90 kg, hot carcass weight from 4.57 to 8.05 kg, commercial dressing percentage from 51.12 to 54.1%, empty body weight from 53.23 to 57.45%, ribeye muscle area from 8.69 to 12.70 cm2, and back fat depth from 0.97 to 2.19 mm. The highest retail yields were for shoulder and leg cuts. The anatomical composition of the shoulder was 54.68, 22.98, 17.49, 2.31 and 2.53% for muscle, bone, fat, residue, and shrink los ses, respectively, while the percentages for the leg were 55.97, 23.78, 16.62, 1.93 and 1.70%, respectively. The average chemical composition (%) of the fresh meat was: moi sture 62.19, protein 18.30, ether extract 17.96, and ash 1.11. The moisture, protein, and ether extract contents varied according to live weight (p < 0.05). A sensory evaluation performed on fillet samples (Psoas major, Psoas minor, lliacus, and Quadratus lumborum) revealed only one significant difference among groups, a difference in aroma according to live weight (p<: 0.05). However, a physical analysis of loin sarnples (Longissimus dorsi) showed that water holding capacity and tenderness tended to increase with weight as weIl. Also, as weight increased, emulsification capacity increased in males while tenderness increased in females. The fatty acid profile from samples of the pelvic and perirenal fat showed a high percentagé of saturated fatty acids. The results of the evaluations of both carcass composition and meat quality indicate that suckling lambs are a viable option as a marketable meat. MenosThe object of fuis project was to study the carcass characteristics and meat quality of Suffolk Down suckling lambs as weIl as the effects of slaughter weight and sex on these characteristics. Thirty lambs were divided into groups by live weight at slaughter (light or heavy averaging 10.6 or 14.9 kg, respectively) and by sex. Live weight varied from 8.73 to 14.90 kg, hot carcass weight from 4.57 to 8.05 kg, commercial dressing percentage from 51.12 to 54.1%, empty body weight from 53.23 to 57.45%, ribeye muscle area from 8.69 to 12.70 cm2, and back fat depth from 0.97 to 2.19 mm. The highest retail yields were for shoulder and leg cuts. The anatomical composition of the shoulder was 54.68, 22.98, 17.49, 2.31 and 2.53% for muscle, bone, fat, residue, and shrink los ses, respectively, while the percentages for the leg were 55.97, 23.78, 16.62, 1.93 and 1.70%, respectively. The average chemical composition (%) of the fresh meat was: moi sture 62.19, protein 18.30, ether extract 17.96, and ash 1.11. The moisture, protein, and ether extract contents varied according to live weight (p < 0.05). A sensory evaluation performed on fillet samples (Psoas major, Psoas minor, lliacus, and Quadratus lumborum) revealed only one significant difference among groups, a difference in aroma according to live weight (p<: 0.05). However, a physical analysis of loin sarnples (Longissimus dorsi) showed that water holding capacity and tenderness tended to increase with weight as weIl. Also, as weight... Mostrar Tudo |
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Palavras-Chave: |
Ácido gorduroso; Análise sensorial; Característica; Qualidade da carne. |
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Thesagro: |
Ácido Graxo; Carcaça; Cordeiro; Ovino. |
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Categoria do assunto: |
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Marc: |
LEADER 02556naa a2200265 a 4500
001 1530661
005 2004-08-10
008 2002 bl uuuu u00u1 u #d
100 1 $aPÉREZ, P.
245 $aCarcass characteristics and meat quality of Suffolk Down suckling lambs.
260 $c2002
520 $aThe object of fuis project was to study the carcass characteristics and meat quality of Suffolk Down suckling lambs as weIl as the effects of slaughter weight and sex on these characteristics. Thirty lambs were divided into groups by live weight at slaughter (light or heavy averaging 10.6 or 14.9 kg, respectively) and by sex. Live weight varied from 8.73 to 14.90 kg, hot carcass weight from 4.57 to 8.05 kg, commercial dressing percentage from 51.12 to 54.1%, empty body weight from 53.23 to 57.45%, ribeye muscle area from 8.69 to 12.70 cm2, and back fat depth from 0.97 to 2.19 mm. The highest retail yields were for shoulder and leg cuts. The anatomical composition of the shoulder was 54.68, 22.98, 17.49, 2.31 and 2.53% for muscle, bone, fat, residue, and shrink los ses, respectively, while the percentages for the leg were 55.97, 23.78, 16.62, 1.93 and 1.70%, respectively. The average chemical composition (%) of the fresh meat was: moi sture 62.19, protein 18.30, ether extract 17.96, and ash 1.11. The moisture, protein, and ether extract contents varied according to live weight (p < 0.05). A sensory evaluation performed on fillet samples (Psoas major, Psoas minor, lliacus, and Quadratus lumborum) revealed only one significant difference among groups, a difference in aroma according to live weight (p<: 0.05). However, a physical analysis of loin sarnples (Longissimus dorsi) showed that water holding capacity and tenderness tended to increase with weight as weIl. Also, as weight increased, emulsification capacity increased in males while tenderness increased in females. The fatty acid profile from samples of the pelvic and perirenal fat showed a high percentagé of saturated fatty acids. The results of the evaluations of both carcass composition and meat quality indicate that suckling lambs are a viable option as a marketable meat.
650 $aÁcido Graxo
650 $aCarcaça
650 $aCordeiro
650 $aOvino
653 $aÁcido gorduroso
653 $aAnálise sensorial
653 $aCaracterística
653 $aQualidade da carne
700 1 $aMAINO, M.
700 1 $aTOMIC, G.
700 1 $aMARDONES, E.
700 1 $aPOKNIAK, J.
773 $tSmall Ruminant Research$gv. 44, n. 3, p. 233-240, 2002.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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| 1. |  | FANTATTO, R. R.; POLITI, F. A. S.; MINO, O. N. C.; SORRECHIA, R.; MAINO, M.; CHAGAS, A. C. de S.; PIETRO, R. C. L. R. Determinação da concentração inibitória mínima do extrato etanólicos de Achyrocline satureioides (Lam.) sobre bactérias causadoras de mastite bovina. In: JORNADA PAULISTA DE PLANTAS MEDICINAIS "PROFESSOR DR. FRANCISCO JOSÉ DE ABREU MATOS", 13., 2017, Araraquara. Resumos... Araraquara: Unesp, 2017. p.44.| Tipo: Resumo em Anais de Congresso |
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