Inclusão do farelo grosso de trigo na dieta e seu efeito sobre as propriedades físicas e sensoriais da carne caprina

Abstract

IntroduçãoA carne caprina vem se sobressaindo ao longo das últimas décadas como uma das opções dentre as carnes vermelhas, seja por seu valor nutricional, seja por suas qualidades organolépti-cas (MADRUGA, 2003). As vantagens comparativas, em termos nutricionais, da carne caprina relativamente às demais carnes consumidas no mercado, estão relacionadas aos baixos teores de gordura e colesterol, baixa caloria e alta digestibilidade, além de elevados níveis de proteína e ferro (CARLUCCI et al., 1998;MADRUGA et al., 1999b). Essas características justificam sua procura nos dias atuais, uma vez que os consumidores estão cada vez mais conscientes da influência do consumo dos alimentos na preservação de sua saúde.O valor comercial da carne está baseado em seu grau de aceitabilidade, o qual está diretamente correlacionado aos parâmetros de palatabilidade do produto. As características da carne que contribuem com a palatabilidade são aquelas agradáveis aos olhos, nariz e paladar, dentre as quais sobressaem os aspectos organolépticos de sabor ou flavour e de suculência (MADRUGA et al., 2005). AbstractThe effect of inclusion levels of Coarse Wheat Bran (CWB) (0; 8.9; 19.8 and 31.7%) in the animal diet on sensorial attributes (goat aroma, strange aroma, color, texture, tenderness, goat flavor, juiciness and general appearance) and physical-chemical characteristics (pH, losses during cooking and color of the meat operating in the CIE (L*, a* e b*) system of goat loins were evaluated. A statistical design of four treatments and four replications was used. The inclusion of CWB did not significantly affect goat meat aroma. However, there was a quadratic effect on color and on the characteristic taste of the meat. Texture, tenderness and general appearance decreased linearly. For pH, the behavior was quadratic, with a maximum of 18.53% and the average percentage of losses during cooking was 25.5%. There was a decreasing linear effect on brightness (L*), which varied from 30.2 to 32.2; red color (a*) was intensified with the increase of CWB levels, and varied from 7.56 to 8.47, while yellow color (b*) showed a quadratic behavior (maximum of 14.53%). The increasing inclusion of CWB in the animal diet affected all sensorial attributes, except for aroma. According to the chromatic evaluation, goat meat color was darker with increasing CWB levels.

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

“…According to Immonen, Ruusunen and Puolanne (2000), muscle glycogen is the main metabolic substrate responsible for post mortem lactic acid accumulation and thus for normal pH decrease. Results obtained in the present study are in accordance with those found by Swan et al (1998), who evaluating physical systems (Table 5), which is in agreement with the results found by Babiker, El Khidir and Shafie (1990); Dhanda, Taylor and Murray (2003); however these values are higher than those found by Dias et al (2008). ½ AA animals presented higher percentage of moisture compared with ½ BA and "tricross" genotypes, and they were similar to that of Alpine breed and ¾ BA animals.…”

Effects of feeding systems and breed group on carcass characteristics and meat quality of feedlot goat kids

“…It is in agreement with Dias et al (2008), who found an influence of the type of feeding system on the final pH of the meat for goat kids, and the values reported ranged from 5.57 to 5.85.…”

“…The result for total loin weight observed in this study was similar to the verified by Dias et al (2008), who reported the influence of feeding systems on this characteristic. The carcass composition, considering animals of similar weights and ages, can be affected by the feeding system, once the nutrient levels produces variations on animal ponderal growth and, therefore, in the ratio and growth of the cuts (EMERSON, 2012).…”

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

“…Assessing the effect of including coarse wheat bran in the diet of crossbred male goats, aged 6-7 months and finished on a feedlot, Dias et al (2008) reported lower ranges for L* and b* than those obtained in this study, 30.2 to 32.4 and 5.01 to 6.37 respectively, similarly for a*, from 7.56 to 8.47, indicating that the meat obtained here was lighter in colour, demonstrated by the greater value for L*, with hue ranging from light pink to yellow, shown by the greater value for b*.…”

“…Generally, consumers of goat meat prefer meat of a bright red colour, rejecting those of a darker and duller colour, as they associate the dark colour with having come from an older animal (DIAS et al, 2008).…”