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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
24/04/2007 |
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Data da última atualização: |
05/02/2025 |
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Autoria: |
KURT, E.; NUTE, G.; ENSER, M.; RICHARDSON, R. I.; SINCLAIR, L. A.; WILKINSON, R. G.; WOOD, J. D. |
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Título: |
Effect of dietary unsaturated fats on the flavour, and on oxidative and colour stability, of Suffolk, Friesland and soay sheep meats. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: BRITISH SOCIETY OF ANIMAL SCIENCE, 1998, Scarborough, UK. Proceedings... Medlothian: British Society of Animal Science, 1998. p. 124. |
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DOI: |
https://doi.org/10.1017/S1752756200597762 |
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Idioma: |
Inglês |
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Conteúdo: |
Nutritional recommendations to improve the human diet are to increase the P:S ratio and to decrease the n-6:n-3 ratio of food (Department of Health 1994). However, increasing the degree of unsaturation of meat lipids may alter the flavour of the cooked meat and can increase its susceptibility to oxidative changes such as lipid rancidity and colour deterioration. We have studied these quality aspects in meat from three breeds of lambs fed different fats. Seventy two entire ram lambs of three genotypes were used in a 3x4 factorial design: Suffolk x Lleyn, Frieslands x Lleyn and Soay lambs were fed diets, for an average of 80 days, containing one of four fats at 50g/kg supplemented with 200 IU/kg vitamin E: 1, control, 2, linseed, 3, fish oil and 4, fish oil plus linseed (50:50). Sensory assessment was performed on loin chops grilled to an internal temperature of 74°C which were rated using 100mm unstructured line scales. For colour and lipid oxidation measurements, 10mm thick leg steaks were aged for 10 days in vacuum at 1°C then repacked in modified atmosphere (O2:CO2,75:25) and displayed under light at 4°C for 6 days. |
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Palavras-Chave: |
Ácido graxo insaturado. |
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Thesagro: |
Carne; Cor; Ovino; Oxidação; Sabor. |
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Thesaurus Nal: |
Goat meat; Goats; Lamb meat; Meat quality; Oxidation. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02135nam a2200325 a 4500
001 1533063
005 2025-02-05
008 1998 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1017/S1752756200597762$2DOI
100 1 $aKURT, E.
245 $aEffect of dietary unsaturated fats on the flavour, and on oxidative and colour stability, of Suffolk, Friesland and soay sheep meats.
260 $aIn: BRITISH SOCIETY OF ANIMAL SCIENCE, 1998, Scarborough, UK. Proceedings... Medlothian: British Society of Animal Science, 1998. p. 124.$c1998
520 $aNutritional recommendations to improve the human diet are to increase the P:S ratio and to decrease the n-6:n-3 ratio of food (Department of Health 1994). However, increasing the degree of unsaturation of meat lipids may alter the flavour of the cooked meat and can increase its susceptibility to oxidative changes such as lipid rancidity and colour deterioration. We have studied these quality aspects in meat from three breeds of lambs fed different fats. Seventy two entire ram lambs of three genotypes were used in a 3x4 factorial design: Suffolk x Lleyn, Frieslands x Lleyn and Soay lambs were fed diets, for an average of 80 days, containing one of four fats at 50g/kg supplemented with 200 IU/kg vitamin E: 1, control, 2, linseed, 3, fish oil and 4, fish oil plus linseed (50:50). Sensory assessment was performed on loin chops grilled to an internal temperature of 74°C which were rated using 100mm unstructured line scales. For colour and lipid oxidation measurements, 10mm thick leg steaks were aged for 10 days in vacuum at 1°C then repacked in modified atmosphere (O2:CO2,75:25) and displayed under light at 4°C for 6 days.
650 $aGoat meat
650 $aGoats
650 $aLamb meat
650 $aMeat quality
650 $aOxidation
650 $aCarne
650 $aCor
650 $aOvino
650 $aOxidação
650 $aSabor
653 $aÁcido graxo insaturado
700 1 $aNUTE, G.
700 1 $aENSER, M.
700 1 $aRICHARDSON, R. I.
700 1 $aSINCLAIR, L. A.
700 1 $aWILKINSON, R. G.
700 1 $aWOOD, J. D.
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Embrapa Caprinos e Ovinos (CNPC) |
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| 1. |  | VALE, W. S. do; CASTELLANI, M. A.; NOVAIS, V. R. de; DIAS, W. S. R.; LIMA, A. C. S.; RIBEIRO, E. B.; CARDOSO, A. D.; SILVA, C. A. D. da. Dry bolls and their association with Anthonomus grandis grandis Boheman (Coleoptera: Curculionidae) survival through cotton fallow periods. The Canadian Entomologist, v. 153, n. 6, p. 714-725, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 3 |
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