Commercial cuts of Pantanal caiman meat according to sex

Abstract

This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) RESUMO: Objetivando avaliar rendimento, cor e composição química dos cortes comerciais (cauda, filé de lombo, filé de dorso e coxa) da carne do jacaré-do-Pantanal nos diferentes sexos, foram processados 20 animais, sendo estes, dez fêmeas (3677g) e dez machos (3510g). Não houve interação significativa (P>0,05) entre cortes comerciais e sexo para peso dos cortes, teor de umidade e cor. O rendimento da cauda foi superior aos demais cortes, sendo o rendimento das fêmeas (17.0%) superior ao dos machos (15,9%). A coxa dos machos apresentou menor teor de proteína (20,8%), em relação aos demais cortes. As fêmeas apresentaram maior teor de lipídeos na cauda (2,4%) e na coxa (0,8%), em relação aos machos (1,7% e 0,4%, respectivamente

Carcass and commercial cuts yields of caiman (Caiman crocodilus yacare) farmed in a ranching system in the Brazilian Pantanal

“…The losses showed to be directly proportional to live weight, carcass weight, and sum of the cuts. According to Fernandes et al (2017), the yields from the processing of commercial meat cuts depend mainly on the skills of the operator of the cuts, followed by the constants weight and age of the animal. Therefore, these are variables that must be taken into consideration in future studies.…”

“…Studies on yields of meat cuts of caiman (Fernandes et al 2017, Girardi et al 2008) have been developed specially in regard to the live weight of the animals, although only four cuts are the most studied (tail, sirloin fillet, back fillet, and thigh). The ´Table V´ is a compilation of published data and the data of this current study, presenting the yield in relation to live weight of slaughtered caimans for the four main commercial meat cuts of caimans.…”

“…Given the growing use of alternative sources of protein, studies on the commercial viability of amazonians wild species, based on the yield of their carcass, are still scarce in the literature. The study of the use of carcasses of alligators farmed for commercial purposes, which takes into account the relation between the live weight prior to slaughtering with the weight after processing, serves as a base for industrial processing by providing information to meat processors, consumers (Fernandes et al 2017), and as a tool for analyses of commercial viability (Carreira & Sabbag 2015).…”

Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

“…Protein values ranging from 18.39 to 19.44% were reported elsewhere for the yacare meat (Romanelli et al, 2002). These differences may be related to the type of breeding, sex, and the age of the animal (Vicente Fernandes et al, 2017).…”

RENDIMENTOS FINANCEIROS DE CARCAÇA E CORTES COMERCIAIS DE JACARÉ DO PANTANAL (Caiman crocodilus yacare)

“…O estudo do aproveitamento financeiro de carcaças de jacarés criados com intuito comercial, tem a finalidade de servir como embasamento para o processamento industrial, informando aos consumidores (Fernandes et al, 2017), e ainda servindo como ferramenta para análises de viabilidade comercial (Carreira e Sabbag, 2015) por parte dos produtores.…”