Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate

Sobrinho, Américo Gárcia da Silva; Purchas, R. W.; Kadim, Isam T.; Yamamoto, Sandra Mari

doi:10.1590/s1516-35982005000300040

Cited by 78 publications

(33 citation statements)

References 44 publications

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“…According to Silva Sobrinho et al (2005), castration is an unnecessary management practice in slaughter lambs' production systems because the stress caused has an adverse effect on growing rate. RIBEIRO et al (2003) concluded that the castration method does not affect the animals' performance for termination at 30 kg of body weight corroborating the results found in the present experiment.…”

Section: Discussionmentioning

confidence: 99%

Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Discussionmentioning

confidence: 99%

Lipidic characterization of Santa Inês lamb shoulder

Cruz¹,

Santos-Cruz²,

Castillo³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Silva Sobrinho et al (2005) evaluated meat quality from lambs of different exotic genotypes slaughtered at two ages. They found that WarnenBratzler measurement was higher in meat from animals slaughtered at 300 days compared to 150 days at slaughter, indicating that larger shear forces were required to cut the samples from older animals.…”

Section: Age and Body Weightmentioning

confidence: 99%

Intrinsic factors affecting sheep meat quality: a review

Júnior

Carvalho

Silva

et al. 2016

Rev Colomb Cienc Pecu

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SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

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“…However, Silva Sobrinho et al (2005b) found no differences for 24h pH among the genotypes Romney, East Friesian x (Finn x Texel) and Finn x Poll Dorset, with mean value of 5.59 for the three genotypes evaluated.…”

Section: Resultsmentioning

confidence: 82%

“…According to Silva Sobrinho et al (2005b), muscle color is determined by the amount of myoglobin and the relative proportions of this pigment. Osório et al (2009) discuss that pH influences the stability of sheep meat color, and one should consider the final pH at rigor mortis and its drop during pre-rigor, since meats with high pHs have darker color due to greater light absorption.…”

Section: Resultsmentioning

confidence: 99%

Meat quality of white and natural colored male lambs raised in the Pampa Biome

Costa¹,

Lemes

Mendonça

et al. 2017

Rev. Ceres

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RESUMOSubmitted on May 24 th , 2015 and accepted on November 11 th , 2016. 1 This work is part of the project 'Characterization of the production and commercialization of natural colored sheep raised in the Pampa Biome', financed by the National Council for Scientific and Technological Development (CNPq Sheep meat quality is influenced by a number of factors either intrinsic (species, breed, sex, and age) or extrinsic (nutrition, environment, and pre-and post-slaughter handling) to the animal. However, it is not known whether wool fiber color variations within the same breed can influence the instrumental and sensory characteristics of the meat. Thus, the objective of this study was to investigate the effect of the genetic group on the instrumental and sensory characteristics of meat of white and natural colored Corriedale lambs. The 29 lambs (13 natural colored and 16 white) used in the experiments were raised on natural pasture under extensive grazing conditions in the region of the Pampa Biome, Rio Grande do Sul, Brazil. The animals were slaughtered at average age of 18 months. Meat evaluations were performed on samples from longissimus dorsi muscles. The analysis of variance was used to evaluate the effect of the genetic group and the means were compared by the F test. The instrumental analysis showed that meat of natural colored lambs had darker red color, higher 24 h pH, and higher scores for fat cover and texture. Sensory profiling was performed by nine trained panelists in four sessions. The sensory evaluation showed that natural colored lambs had darker red color, higher scores of fat taste and characteristic taste to the species. Despite significant differences in some sensory aspects, the samples were equally accepted by the panelists. Meat of natural colored Corriedale lambs had different instrumental and sensory profiles from that of white lambs. Keywords Qualidade da carne de cordeiros Corriedale brancos e naturalmente coloridos criados no Bioma PampaFatores intrínsecos (espécie, raça, sexo e idade) e extrínsecos ao animal (nutrição, ambiente e manejos pré e pós-abate) interferem na qualidade da carne ovina. Contudo, não se sabe como variações da coloração das fibras de lã dentro de uma mesma raça podem influenciar as características instrumentais e sensoriais da carne. Assim, objetivou-se com este trabalho investigar o efeito do grupo genético dos animais sobre as características instrumentais e sensoriais da carne de cordeiros Corriedale naturalmente coloridos e brancos. Foram utilizados 29 animais (13 naturalmente coloridos e 16 brancos), criados na região do Bioma Pampa, no Rio Grande do Sul, em condições extensivas de pastagem natural melhorada e abatidos com idade média de 18 meses. As avaliações da carne foram realizadas no músculo longissimus 110 Pablo Tavares Costa et al.

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Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate

Cited by 78 publications

References 44 publications

Lipidic characterization of Santa Inês lamb shoulder

Lipidic characterization of Santa Inês lamb shoulder

Intrinsic factors affecting sheep meat quality: a review

Meat quality of white and natural colored male lambs raised in the Pampa Biome

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