Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

Abstract

A B S T R A C TPhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

“…Comparing with control groups, meat processed by steaming, boiling, braising, and pan‐frying exhibited significantly increased L * values ( P < 0.05) with the highest value found in the boiled sample, while meat treated with deep frying, roasting, and drying displayed decreased L * values with the lowest value detected in the deep‐fried sample. All the processed samples showed decreased a * values in contrast to that of the blank control ( P < 0.05), which was in good agreement with previous findings (Teixeira et al., 2017; Webb et al., 2005). Steaming, boiling, and braising gave rise to three of the lowest a * values in all tested samples.…”

“…As the most abundant chemical composition, water normally accounts for 50% to 70% of the total raw meat weight and directly relates to meat quality such as color, tenderness, juiciness, and flavor (Cunha et al., 2018; Teixeira et al., 2017). According to current results of the moisture contents in Hengshan goat leg meats (Figure 1A), marinade control sample demonstrated 6.6% higher moisture content (77.5%) than the blank control group (70.9%) due to the addition of marinade liquid.…”

“…Changes of fatty acid profile resulted from heating were observed in New Zealand King Salmon and beef, and structural changes were also confirmed in beef (Christensen et al., 2000; Larsen, Quek, & Eyres, 2010; Stefanova et al., 2011). In the case of goat and sheep meats, influences of stewing, grilling and roasting on the quality of Spanish light lamb were evaluated with significant changes discovered in fat and vitamin contents, meanwhile, variations of fat and protein percentages in goat cured leg were observed as the main evidence for the ripening processes (Campo et al., 2013; Teixeira, Fernandes, Pereira, Manuel, & Rodrigues, 2017).…”

Características Sensoriais De Linguiça Oriundas De Ovelha Alimentada Com Cártamo

“…KEYWORDS : Ewe, meat, ovine, subproduct INTRODUÇÃO O consumo de carne ovina vem crescendo nos últimos anos, em 2014, o número de ovinos no país era de 17,6 milhões de cabeças (FAO, 2017), e está demasiadamente relacionado com a produção do cordeiro para a comercialização (ZEOLA, et al, 2005). Segundo Teixeira et al (2017) aproximadamente 70% da população mundial consomem ovinos e caprinos regularmente na dieta, preferindo especialmente os cordeiros e cabritos. Entretanto, a produção de cordeiros gera ovelhas de descarte, que são ovelhas com idade avançada, que tem a eficiência reprodutiva diminuída e devem ser abatidas afim de manter a eficiência do rebanho.…”

“…Entretanto, a produção de cordeiros gera ovelhas de descarte, que são ovelhas com idade avançada, que tem a eficiência reprodutiva diminuída e devem ser abatidas afim de manter a eficiência do rebanho. Na maioria das criações a reposição do rebanho materno é de 20% ao ano (BHATT, et al, 2013), e a carne desses animais é caracterizada como um produto com odor e sabor forte, sendo assim rejeitada pela maioria dos consumidores, levando a um baixo preço de comercialização e prejuízo aos produtores (TEIXEIRA et al, 2017). Fruet et al (2016) relataram que marmoreio na carne é o resultado do equilíbrio entre a absorção, a síntese e degradação de triglicérides e que consequentemente, as dietas que proporcionaram um maior consumo de glicose para os músculos aumentam a deposição de gordura por via intramuscular em ruminantes.…”