Medições instrumentais e sensoriais de dureza e suculência na carne caprina

Borges, Ângela da Silva; Zapata, Jorge Fernando Fuentes; Garruti, Déborah dos Santos; Rodrigues, Maria do Carmo Passos; Freitas, Ednardo Rodrigues; Pereira, Ana Lúcia Fernandes

doi:10.1590/s0101-20612006000400028

Cited by 12 publications

(9 citation statements)

References 20 publications

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“…The average values for shear force in all treatments of this study were considered by Souza et al (2004) as the upper limit for considering the meat as tender. Overall, the meat quality traits of the goats studied here were similar to those found in other studies with crossbred goats and were within the range associated with good quality (Beserra et al, 2001;Borges et al, 2006;Monte et al, 2007).…”

Section: Discussionsupporting

confidence: 87%

Performance and carcass characteristics of goats fed crude glycerin in the feedlot and during pre-slaughter lairage

et al. 2018

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-This study evaluated the effects of crude glycerin (CG) supplied separately from the other dietary ingredients to goats during the feedlot and in the pre-slaughter lairage on the nutrient intake, performance, behavioral and physiological parameters, carcass characteristics, and meat quality. Twenty-eight uncastrated male goats from a cross between the Boer breed and mixed-breed goats were used in a completely randomized design in a 2 × 2 factorial scheme, consisting of the feedlot with or without CG inclusion in the diets (96.90 g kg -1 DM) and the pre-slaughter lairage, also with or without the ingredient. In the feedlot, goats fed CG had a lower intake of dry matter and nutrients. Crude glycerin intake reduced the weight gain and body weight of goats and increased feed conversion. Weights of carcass and cuts (leg, loin, ribs, and shoulder) were lower when the animals consumed CG in the feedlot. In pre-slaughter lairage, concentrations of cortisol were lower when the animals consumed CG. Characteristics of carcass and meat (pH, color, water holding capacity, cooking loss, and shear force) were not changed by the supply of CG during the pre-slaughter. When supplied during the feedlot period and separately from the other dietary ingredients, CG negatively affected the performance and carcass characteristics of goats without changing meat quality. In the pre-slaughter lairage, CG intake lowers the cortisol level and does not change the behavioral parameters or carcass and meat characteristics of goats.

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Section: Discussionsupporting

confidence: 87%

Performance and carcass characteristics of goats fed crude glycerin in the feedlot and during pre-slaughter lairage

et al. 2018

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“…This effect is further confirmed by the lack of correlation (p>0.05) between these parameters. Borges et al (2006), when evaluating instrumental and sensory measurements of toughness and juiciness in goat meat, found a negative correlation between sensory juiciness and shear force (r = -0.35, p<0.05), and sensory juiciness and toughness (r = -0.75, p<0.01).…”

Section: Resultsmentioning

confidence: 96%

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Silva

Guim

Santos

et al. 2015

Revista Ciência Agronômica

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-The effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a negative linear effect (p<0.05) on the qualitative parameters of cooking loss, shear force and L*, with decreases of 3.32%, 0.77 kgf/cm 2 and 3.39 respectively, and a quadratic effect (p<0.05) on a*, with a maximum of 9.13. There was a quadratic effect (p<0.05) on the parameter b*, with a maximum of 8.12, while the pH was not affected, with an average of 5.57. The sensory attributes were not influenced (p>0.05) by feed supplementation, except for colour and general appearance. Feed supplementation at 0.8% of body weight provides an increase in ash, fat and protein levels associated with qualitative improvements in cooking loss, tenderness and colouring, with increases in the sensory attributes of colour and overall appearance. RESUMO -Avaliou-se o efeito da suplementação alimentar (0; 0,4; 0,8 e 1,2% do peso corporal) sobre os aspectos qualitativos da carne caprina (umidade, cinzas, gordura, proteína, coloração da carne pelo sistema CIE (L*, a* e b*), pH, perda por cocção e força de cisalhamento) e atributos sensoriais aroma caprino, aroma estranho, cor, textura, maciez, sabor caprino, sabor estranho, suculência e aparência geral. Utilizou-se 32 caprinos mestiços da raça Anglonubiana que foram distribuídos segundo delineamento em blocos casualizados, sendo terminados pastagem de caatinga. Houve efeito quadrático (p<0,05) para os teores de cinza e proteína, com máxima de 1,06 e 20,44 g/100 g, respectivamente. Verificou-se efeito linear positivo (p<0,05) sobre o teor de gordura, com incremento de 0,52 g/100 g. Os parâmetros qualitativos foram influenciados (p<0,05), com efeito linear negativo (p<0,05) sobre a perda por cocção, força de cisalhamento e L*, com decréscimos de 3,32%; 0,77 kgf/cm 2 e 3,39, respectivamente, e efeito quadrático (p<0,05) para a*, com máxima de 9,13. O parâmetro b* apresentou efeito quadrático (p<0,05), com máxima 8,12, ao contrário do pH que não foi influenciado, com média 5,57. Os atributos sensoriais não foram influenciados (p>0,05) pela suplementação alimentar, com exceção da cor e aparência geral. A suplementação alimentar com 0,8% do peso corporal propicia elevação nos teores de cinza, gordura e proteína, associados a melhoras qualitativas sobre a perda por cocção, maciez e coloração, com incrementos dos atributos sensoriais de cor e aparênc...

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“…Nas características sensoriais, a carne dos cabritos mestiços apresentou valores médios de 2,88, 5,45 e 4,05 para BORGES et al 6 , com painel treinado e escala não-estruturada, observaram em caprinos mestiços (Boer x SRD) valores semelhantes para a suculência (5,0). Para este atributo, a literatura relata valores equivalentes na carne ovina, visto que PONNAMPALAM et al 20 , em ovinos da Austrália, verificaram média 5,7 e ESENBUGA, YANAR e DAYIOGLU 11 , em cordeiros do Peru, encontraram valor de 5,5.…”

Section: Filé Mignon Bovinounclassified

Parâmetros físicos e sensoriais de qualidade da carne de cabritos mestiços de diferentes grupos genéticos

Monte¹,

Selaive-Villarroel²,

Garruti³

et al. 2007

Ciênc. Tecnol. Aliment.

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Medições instrumentais e sensoriais de dureza e suculência na carne caprina

Cited by 12 publications

References 20 publications

Performance and carcass characteristics of goats fed crude glycerin in the feedlot and during pre-slaughter lairage

Performance and carcass characteristics of goats fed crude glycerin in the feedlot and during pre-slaughter lairage

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Parâmetros físicos e sensoriais de qualidade da carne de cabritos mestiços de diferentes grupos genéticos

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