Influência do gene halotano sobre a qualidade da carne suína

Culau, Paulete de Oliveira Vargas; López, Jorge; Rubensam, Jane Maria; Lopes, Rita de Cássia Sobreira; Nicolaiewsky, Sergio

doi:10.1590/s1516-35982002000400019

Cited by 10 publications

(10 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These results differed from those obtained by Culau et al (2002), who reported a prevalence of the HalNN genotype (61.59%), and 33.77% were of the HalNn genotype, in 151 crossbred pigs derived from crosses of the Landrace, Large White, and Duroc breeds. McGloughlin (1980) found that although all pig breeds were capable of expressing the HAL gene, its incidence was higher in breeds with a high rate of lean meat, greater muscle content, and fast growth, such as Pietran and Poland China.…”

Section: Resultscontrasting

confidence: 99%

Effect of the halothane genotype on intramuscular fat deposition in swine

et al. 2014

View full text Add to dashboard Cite

ABSTRACT. Intramuscular fat (IMF) content has been identified as an important factor in determining the quality of pork. Previous studies have suggested that IMF deposition may be associated with the presence of the halothane (HAL) gene. This study aimed to evaluate the effect of the HAL gene on IMF deposition in crossbred pigs of commercial lines, which were killed at a slaughterhouse under official inspection. The genotype of the HAL gene was determined by polymerase chain reaction-restriction fragment length polymorphism analysis. IMF was analyzed from longissimus dorsi samples. Among all animals analyzed, 42.36% were of the HalNN genotype and 57.64% were of the HalNn genotype. The average IMF content of all samples was 2.14%. Variation in IMF between genotypes was evaluated by analysis of variance. No significant difference in IMF deposition, which could be based on the presence of the halothane allele, was observed, at least in heterozygotes.

show abstract

Section: Resultscontrasting

confidence: 99%

Effect of the halothane genotype on intramuscular fat deposition in swine

et al. 2014

View full text Add to dashboard Cite

show abstract

“…However, the pH 24 is not a reliable indicator of possible changes in meat quality such as the PSE condition (Henckel et al, 2002), except for extreme values (<5.3) (Bowker et al, 1999). Culau et al (2002) assessed the effect of halothane genotype on pork quality and found differences among genotypes as to the initial meat pH (5.91, 5.71 and 5.68, respectively); however, this difference did not appear after rigor mortis set in, reaching an average pH of 5.45.…”

Section: Resultsmentioning

confidence: 99%

“…It specifically affects cuts of higher commercial value, such as loin and ham. PSE incidence has been reported worldwide to range from 10 to 50% (Cassens, 2000;Culau et al, 2002;Bridi et al, 2006;Maganhini et al, 2007;Adzitey & Nurul, 2011).…”

Section: Introductionmentioning

confidence: 99%

Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

View full text Add to dashboard Cite

-The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH 45 ) and, then, the carcasses were divided into the groups with pH 45 ≤5.7 or pH 45 >5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH 45 ≤5.7 or pH 45 >5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH 45 of the meat and the marinade treatments. Meat with pH 45 ≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.Index terms: Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate. Marinados com soluções alcalinas para a melhoria da qualidade da carne suínaResumo -O objetivo deste trabalho foi avaliar os efeitos de marinadas com soluções alcalinas sobre características da carne de porco submetida a quedas do pH post-mortem, em músculo de porco. O pH das carcaças foi medido em abatedouro comercial (n = 526), aos 45 min pós-abate (pH 45 ) e, em seguida, as carcaças foram divididas em grupos com pH 45 ≤5,7 ou pH 45 >5,7. Dez amostras do músculo longissimus dorsi de cada grupo foram coletadas e distribuídas em delineamento inteiramente casualizado, em arranjo fatorial 2x4, com duas condições (pH 45 ≤5,7 ou pH 45 >5,7) e quatro soluções de marinação: TC, controle sem marinação; TM1, bicarbonato de sódio e cloreto de sódio; TM2, tripolifosfato de sódio e cloreto de sódio; TM3, bicarbonato de sódio, tripolifosfato de sódio e cloreto de sódio. Não houve interação entre o pH 45 da carne e os tratamentos marinados. As carnes com pH 45 ≤5,7 apresentaram maior luminosidade, perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PC) e força de cisalhamento (FC). A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PC e FC, e melhorou a maciez, suculência e palatabilidade. As marinadas com soluções alcalinas de cloreto, bicarbonato e tripolifosfato de sódio são eficazes no melhoramento da qualidade da carne suína, o que torna as características físicas das carnes processadas com marinadas semelhantes às da carne in natura, em consequência da acelerada glicólise post-mortem.Termos para ind...

show abstract

“…Devido ao aumento da frequência do alelo mutado do gene do estresse suíno (halotano) (FUJII et al, 1991) nas linhagens terminais selecionadas para produção, surgiram hipóteses de que este gene esteja diretamente relacionado com crescimento (SATHER et al, 1991;BRIDI et al, 2008). Animais com genótipos heterozigotos (Hal Nn ) para o gene halotano são extremamente sensíveis ao estresse causado, por exemplo, pela mistura com outros animais, transporte, desmame e manejo (CULAU et al, 2002).…”

Section: Introductionunclassified