Parâmetros de qualidade da carne de cordeiros submetida aos processos de maturação e injeção de cloreto de cálcio

Zeola, Nívea Maria Brancacci Lopes; Souza, Pedro Alves de; Souza, Hirasilva Borba Alves de; Sobrinho, Américo Gárcia da Silva; Pelicano, Elizabete Regina Leone

doi:10.1590/s0103-84782006000500034

Cited by 5 publications

(2 citation statements)

References 5 publications

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“…A perda média de peso durante a cocção (35,46%) foi um pouco maior do que a observada por Zeola et al (2006) para o músculo Longissimus dorsi (33,18%) de cordeiros Morada Nova. Sendo praticamente igual a perda citada por estes autores para o músculo Bíceps femoris (35,57%).…”

Section: Variáveisunclassified

Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

et al. 2010

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ResumoEste trabalho teve como objetivo avaliar as características de carcaça e a qualidade de carne de cordeiros dos grupos genéticos ½Texel -½Hampshire Down (THD), ½Texel -½Ile de France (TIF) e ½Texel -½Suffolk (TS). Foram utilizados 17 cordeiros castrados, sendo seis THD, seis TIF e cinco TS, confinados por 51 dias. Os animais receberam, diariamente, ração concentrada comercial (18% PB e 74% NDT) na proporção de 1,5% do peso vivo, mais cana-de-açúcar picada in natura à vontade. No início do experimento os cordeiros tinham idade e peso médio inicial de 120 dias e 31,0 kg. No final do período experimental os cordeiros foram abatidos após jejum de sólidos de 16 horas. Não houve diferenças significativas (P > 0,05) para peso e rendimento de carcaça fria. As médias gerais foram 17,30 kg e 41,94%, respectivamente. A composição regional (pescoço, paleta, costelas e pernil) e as características morfológicas (comprimento e compacidade) das carcaças também não diferiram (P > 0,05) entre os grupos genéticos. A composição tecidual do pescoço e a qualidade da carne (maciez, suculência e sabor), avaliada por um painel sensorial, também, foram similares (P > 0,05) entre os três grupamentos genéticos. Conclui-se que na produção de carne ovina qualquer um dos grupos genéticos estudados pode ser utilizado, pois apresentam características de carcaça e de carne semelhantes. Palavras-chave: Características morfológicas, composição regional, composição tecidual, cruzamento, maciez, ovinos. AbstractThe objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel -½Hampshire Down (THD), ½Texel -½Ile de France (TIF) and ½Texel -½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot for 51 days, where they received daily a commercial concentrate ration (18% CP and 74% TDN), in the proportion of 1.5% of body weight, and had free access to chopped in natura sugar cane. The average age and weight at the initiation of the experiment were, respectively, 120 days and 31.0 kg. At the end of the experimental period lambs were slaughtered after 16 hours of fasting of solids. There was no significant difference (P > 0.05) for cold carcass weight and dressing percentage. Averages were 17.30 kg and 41.94%, respectively. Regional composition (neck, shoulder, ribs and leg) and carcass

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Section: Variáveisunclassified

Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

et al. 2010

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“…Gonçalves et al (2004), working with castrated rams and ewes, found no effect of AT; accordingly, Zeola et al (2006), for non-aged meat to 3.32 kgf.cm -1 for meat aged for 7 days, corresponding to a reduction of 17.6% in the SF. Gonçalves et al(2004) found no effect of AT on the SF and sensory tenderness in lambs.…”

Section: Shear Force (Sf)mentioning

confidence: 91%

[No Title Available]

Santos

Silva

2012

Food Sci. Technol

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The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

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Electroencephalographic and blood parameters changes in anaesthetised goats subjected to slaughter without stunning and slaughter following different electrical stunning methods

et al. 2019

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Electrical stunning is the most widely used stunning method for sheep and goats. Because low frequency head-to-back electrical stunning induces cardiac arrest, it is non-compliant with halal requirements. In addition, conventional head-only electrical stunning method can have adverse effects on carcass and meat quality. To address these issues high-frequency electrical stunning systems were developed. High frequency head-to-back removes the potential for pain and distress compared with non-stunned slaughter and does not induce cardiac arrest like low frequency head-to-back stunning making it appropriate for halal. However, this claim is yet to be proven through a comprehensive neurophysiological study. Thus, the present study examined the effects of different pre-slaughter electrical stunning methods and slaughter without stunning on electroencephalographic and blood biochemistry changes. Thirty-two male Boer crossbred bucks were distributed into four groups of eight animals each and subjected to slaughter without stunning (SWS), low frequency head-only (LFHO) and low frequency head-to-back (LFHB) or high frequency head-to-back electrical stunning (HFHB). Slaughtering of animals with or without stunning was performed under minimal anaesthesia. Based on electroencephalograph results, at slaughter, the SWS animals showed an increase in brain electrical activity, which is consistent with the presence of post slaughter noxious sensory input associated with tissue damage. Meanwhile the electroencephalograph activities decreased immediately after application of electrical stunning in all animals, suggesting that they were insensible to pain during and after the neck cut. Electrical brain activities for goats subjected to HFHB were comparable to those for LFHO and those for LFHB. The percentage of animals that exhibited severe clonic activity was significantly lower after LFHB or HFHB stunning compared with LFHO. The concentrations of catecholamines and hyperglycemia in electrically stunned goats were higher compared with those from SWS. It was observed that LFHB caused cardiac arrest in all goats whereas all HFHB goats had no cardiac arrest. High frequency head-to-back electrical stunning may be an improvement on non-stunned slaughter and has advantages for meat quality. However, stunning effectiveness after head-to-back electrical stunning with high frequencies needs to be evaluated under industrial conditions before any recommendation is given.

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Parâmetros de qualidade da carne de cordeiros submetida aos processos de maturação e injeção de cloreto de cálcio

Cited by 5 publications

References 5 publications

Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

[No Title Available]

Electroencephalographic and blood parameters changes in anaesthetised goats subjected to slaughter without stunning and slaughter following different electrical stunning methods

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