Parâmetros físicos e sensoriais de qualidade da carne de cabritos mestiços de diferentes grupos genéticos

Monte, Antonia Lucivânia de Sousa; Selaive-Villarroel, Arturo Bernardo; Garruti, Déborah dos Santos; Zapata, Jorge Fernando Fuentes; Borges, Ângela Silva

doi:10.1590/s0101-20612007000200004

Cited by 21 publications

(23 citation statements)

References 15 publications

(18 reference statements)

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“…In the present study, the variation in redness (a*) value can be related to the capacity of genotype to influence proportion among the myoglobin forms (desoximyoglobin and oxymyoglobin). Similar to the findings in the present study, a significant effect of genotype on goat meat color has been reported by Monte et al (2007) and Madruga et al (2008).…”

Section: Methodssupporting

confidence: 92%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Methodssupporting

confidence: 92%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…In fact, the 24-hour pH was similar for the four groups in the present study; the onset of rigor mortis occurred at pH 5.8 and constant temperature in the Longissimus dorsi muscle. The pH post-mortem in the present study was higher than the value reported by Monte et al (2007) for goat meat of similar genotypes, in which the final pH of the cold carcass was 5.60, and no significance differences were detected between the exotic and SPRD genotypes.…”

Section: Resultscontrasting

confidence: 90%

“…Monte et al (2007) reported that goat meat from Anglo Nubian and Boer crossbreeds, when tested by a sensorial panel, had lower hardness than SPRD goat meat. Lastly, with regard to the overall acceptability score, the four genotypes were rated nearly equal and were similar to the results reported by Dhanda, Taylor and Murray (2003), Sen, Santra and Karim (2004), Pratiwi, Murray and Taylor (2007), and Madruga et al (2008).…”

Section: Resultsmentioning

confidence: 99%

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Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Medeiros¹,

Mendonça²,

Queiroga

et al. 2012

Food Sci. Technol

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Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.

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“…The distance traveled by the blade after having reached the top of the sample was 20.0 mm (Monte et al, 2007). The same samples for determination of TCL were used, with the setting of 1.0 × 1.0 × 3.0 cm.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and microbiological parameters of frozen and chilled chicken meat

et al. 2016

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-With this study we aimed to evaluate and compare physicochemical and microbiological characteristics of frozen and chilled chicken meat. Only the prime cuts (breast, thighs, and drumsticks) were considered for the analysis of chemical composition, pH, color, water-holding capacity (WHC), thawing-cooking loss (TCL), and shear force (SF). For microbiological analysis, mesophilic bacteria, thermotolerant coliforms, and Salmonella spp. were considered. The frozen and chilled chicken meat showed no PSE (pale, soft, and exudative) or DFD (dark, firm, and dry) type of anomalies. The chromaticity showed higher redness in the breast (a* = 0.23) and yellowness in the thigh (b* = 5.64) for the frozen meat. The chilled meat showed better values for water-holding capacity in the thigh (69.19%) and thawing-cooking loss in the breast meat (18.84%). Samples of frozen and chilled chicken meat showed unconformities as to the percentage of occurrence of Salmonella spp., since the Brazilian legislation determines the absence of these pathogens. Both forms of preservation by freezing and chilling are recommended to maintain the physicochemical characteristics. In turn, we observed that the microbiological patterns can be maintained by the both forms of meat preservation by cold, mainly by freezing, provided there are satisfactory sanitary conditions in handling pre and post-slaughter of poultry.

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Parâmetros físicos e sensoriais de qualidade da carne de cabritos mestiços de diferentes grupos genéticos

Cited by 21 publications

References 15 publications

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Physicochemical and microbiological parameters of frozen and chilled chicken meat

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