Cor, capacidade de retenção de água e maciez da carne de cordeiro maturada e injetada com cloreto de cálcio

Zeola, Nívea Maria Brancacci Lopes; Souza, Pedro Alves de; Souza, Hirasilva Borba Alves de; Sobrinho, Américo Gárcia da Silva; Barbosa, José Carlos

doi:10.1590/s0102-09352007000400036

Cited by 20 publications

(16 citation statements)

References 7 publications

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“…The same was observed by Apple et al (2001), Zeola et al (2007a) observed an increase in the a* value, although the b* value was not affected by aging.…”

Section: Resultssupporting

confidence: 82%

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Quality of aged ewe meat in vacuum-packaging system for different storage periods

et al. 2012

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Consumers believe tenderness to be most important organoleptic characteristic of meat. However, there is great variability in the tenderness of meat available to consumers; one method to reduce the variability and improve tenderness would be to promote meat aging. The aim of this study was to evaluate the quality of aged ewe meat. The experiment was conducted at the State University of Londrina. It was used eighteen Santa Ines ewes. After slaughter, the Longissimus dorsi muscle were collected and subjected to treatment, three different aging times: zero, four and eight days at 5 ± 2°C. The increase in aging time caused a decrease in pH. The L*, a* and c* values increase linearly with the aging period. The b* and h* values showed a quadratic regression. The mesophilic and psychrotrophic count showed a linear increase. The myofibrillar fragmentation index showed a quadratic regression, and the shear force decreased linearly. In a sensory analysis, a difference in the odor intensity of the meat was observed. The microbiological count indicated that the meat was fit for consumption. The aging promoted improvements in the quality of sheep meat. Key words: Anaerobic, chroma, ovine, sensorial, tenderness ResumoOs consumidores acreditam que a maciez é a característica organoléptica mais importante da carne. No entanto, há grande variabilidade na maciez da carne disponível para os consumidores, um método de reduzir a variabilidade e melhorar a maciez seria promover a maturação da carne. O objetivo deste estudo foi avaliar a qualidade da carne maturada de ovelhas. O experimento foi conduzido na Universidade Estadual de Londrina. Foram utilizadas 18 ovelhas da raça Santa Inês. Após o abate, o músculo Longissimus dorsi foram coletados e submetidos ao tratamento, três diferentes tempos de maturação: zero, quatro e oito dias a 5 ± 2 ° C. O aumento do tempo de maturação provocou uma redução no pH. Os valores de L *, a * e c* aumentam de forma linear com o tempo de maturação. Os valores b * e h * apresentaram uma regressão quadrática. A contagem de mesófilos e psicrotróficos apresentaram um aumento linear. O índice de fragmentação miofibrilar apresentou uma regressão quadrática, e a força de cisalhamento diminuiu linearmente. Na análise sensorial, uma diferença na intensidade de odor da carne foi observada. A contagem microbiológica indicou que a carne estava apta para consumo. A maturação promoveu melhorias na qualidade da carne de ovelhas.

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“…The same was observed by Apple et al (2001), Zeola et al (2007a) observed an increase in the a* value, although the b* value was not affected by aging.…”

Section: Resultssupporting

confidence: 82%

“…Gonçalves et al (2004) and Zeola et al (2007a) found no difference in the L* value, whereas Apple et al (2001) and Maggioni (2009) found an increase in the L* value. This result can be explained by the negative correlation between L* and pH.…”

Section: Resultsmentioning

confidence: 96%

Quality of aged ewe meat in vacuum-packaging system for different storage periods

et al. 2012

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“…According to some authors (Bonagurio et al, 2003;Souza et al, 2004;Zeola et al, 2007), color is the most important trait for the consumer at the time of purchase, reflecting the chemical state and content of myoglobin in the muscle. In this study, the Brazilian Somali breed presented less redness when compared to Morada Nova.…”

Section: Resultsmentioning

confidence: 99%

Genotype effect on carcass and meat quality of lambs finished in irrigated pastures in the semiarid Northeastern Brazil

Júnior

Lôbo

Madruga

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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, and for the carcass compactness index (CCI) it was 0.17±0.01kg/cm, 0.17±0.01kg/cm, 0.11±0.01kg/cm and 0.16±0,01kg/cm, for SI, SB, MN and F1, respectively. There were no significant differences between SI, BS and F1 regarding REA and CCI. Although, in general, the MN presented a relatively lower performance than the other genotypes, this breed had similar carcass yields and fat thickness when compared to SI and F1 and similar conformation and REA in comparison to the BS. Regarding meat quality, no differences were observed between genotypes, except for redness and cooking losses. It is concluded that no one group had a higher or lower performance in all traits analyzed. Moreover, for the management conditions employed in this study, there was evidence of greater specialization in meat production for genotypes SI, BS and F1 when compared to MN, although there are no substantial differences between the four groups regarding meat quality.

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“…De maneira similar, as perdas por cocção são as perdas que ocorrem durante o processo de preparo da carne para o consumo, estando altamente correlacionadas com a capacidade de retenção de água, sendo esta altamente influenciada pelo pH da carne (39) . O fato de o pH não ter sido afetado pelas diferentes dietas, provavelmente contribuiu para os valores semelhantes de perdas por pressão e na cocção, bem como na perda por descongelamento.…”

Section: Ribeiro Et Al (28)unclassified

Características De Carcaça E Qualidade Da Carne De Cordeiros Alimentados Com Diferentes Teores De Torta De Soja Em Substituição Ao Farelo De Soja

et al. 2016

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ResumoObjetivou-se avaliar a substituição do farelo de soja pela torta de soja sobre as características de carcaça e qualidade da carne de cordeiros Santa Inês. Foram utilizados 29 machos inteiros, com 23,63 ± 2,44 kg de peso vivo, 80 dias de idade, distribuídos de maneira inteiramente casualizada, submetidos a cinco dietas, sendo que as dietas variaram nos teores de substituição do farelo de soja pela torta de soja de 0, 25, 50, 75 e 100%. Para cada teor de substituição foram utilizados seis animais, mas no teor de 25%, cinco animais. Foram realizadas avaliações das carcaças e retirou-se o Longissimus dorsi para análises da qualidade da carne. As características da carcaça não foram afetadas pelos diferentes teores de torta de soja. Observou-se efeito quadrático para a força de cisalhamento e efeito linear decrescente para a intensidade de odor, mas não foram observadas diferenças nos demais parâmetros. A substituição do farelo de soja pela torta de soja pode ser realizada sem prejuízo à maioria das características da carcaça e de carne e altos teores de torta de soja na dieta podem resultar em benefícios às qualidades sensoriais da carne de cordeiros recebendo dietas concentradas. Palavras-chave: análise sensorial; biodiesel; força de cisalhamento; morfometria; Santa Inês. AbstractThe objective of this study was to evaluate the replacement of soybean meal by soybean cake on carcass characteristics and meat quality of Santa Ines lambs. Twenty-nine intact males were used, weighing 23.63 ± 2.44 kg, at 80 days of age, distributed randomly, submitted to five diets, with the diets differing in the levels of substitution of soybean meal by soybean cake (0, 25, 50, 75 and 100%). Each diet was provided to six animals, except the 25% diet, in which five animals were used. Carcass characteristics were evaluated, and the Longissimus dorsi was removed for meat quality analysis. The different levels of soybean cake did not affect carcass characteristics. Regarding the characteristics of meat, there was a quadratic effect for the shear force and negative linear effect on flavor intensity, but no significant differences on the other parameters were observed. Replacement of soybean meal for soybean cake can be made without affecting most of the carcass and meat characteristics, and

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Cor, capacidade de retenção de água e maciez da carne de cordeiro maturada e injetada com cloreto de cálcio

Cited by 20 publications

References 7 publications

Quality of aged ewe meat in vacuum-packaging system for different storage periods

Quality of aged ewe meat in vacuum-packaging system for different storage periods

Genotype effect on carcass and meat quality of lambs finished in irrigated pastures in the semiarid Northeastern Brazil

Características De Carcaça E Qualidade Da Carne De Cordeiros Alimentados Com Diferentes Teores De Torta De Soja Em Substituição Ao Farelo De Soja

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