Propriedades físicas e sensoriais da carne suína PSE

Caldara, Fabiana Ribeiro; Santos, Viviane Maria Oliveira dos; Santiago, Juliana Cascão; Paz, Ibiara Correia de Lima Almeida; Garcia, Rodrigo Garófallo; Vargas, Fernando Miranda de; Santos, Luan Sousa dos; Nääs, Irenilza de Alencar

doi:10.1590/s1519-99402012000300019

Cited by 19 publications

(17 citation statements)

References 16 publications

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“…The water retention capacity was not affected by the type of feeding system, the mean value among the treatments, 99.8%, can be considered suitable fot this variable. It is known that there is a high and positive correlation between the water retention capacity and the succulence (Caldara et al, 2012) of the meat and this fact was verified in the present study, considering that the meat of the goats also presented adequate value for succulence (Table 1). Means followed by distinct letters in the same line differ significantly by Turkey 5%.…”

Section: Resultssupporting

confidence: 86%

Meat quality of suckling goat raised in differents feeding systems

Santos¹,

Sousa

Gomes

et al. 2020

Acta Sci. Anim. Sci.

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The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality.

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Section: Resultssupporting

confidence: 86%

Meat quality of suckling goat raised in differents feeding systems

Santos¹,

Sousa

Gomes

et al. 2020

Acta Sci. Anim. Sci.

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show abstract

“…Fernandes et al (2016) did not find differences when evaluating the influence of the commercialization form on the chemical composition of the meat. (Table 3) and it showed similar averages to those found by Barbosa et al (2006) and like the ones attributed by Fox et al (1980) and Caldara et al (2012) for pork in PSE condition (< 5.8). The pH value of the meat influences protein denaturation, myofibrils distention and muscle cell shrinkage.…”

Section: Resultssupporting

confidence: 82%

Effect of commercialization way on the physicochemical and microbial characteristics of pork

Lima¹,

Barreto²,

Assis³

et al. 2017

Food Res.

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The analyze of meat exposed to commercialization, it becomes necessary to know its physicochemical, organoleptic and nutritional characteristics, as well as the conditions of hygiene and preservation. The purpose of this study was to evaluate how different forms of processing and commercialization affect the physicochemical and microbiological parameters of pork loin (Longissimus dorsi). To achieve this, twenty samples of pork loin (Longissimus dorsi) were obtained. Ten samples were fresh and commercialized and handled on a counter and the other ten samples were vacuum-packed and frozen, without manipulation on the counter. The samples were analyzed for enterobacteria, mesophilic bacteria, chemical composition (protein, moisture, ash, fat) and physical parameters (pH, water holding capacity, shear force, cooking loss, color characteristics by the CIE system L* a* b*). The data were submitted to analysis of variance and t-test (5% significance). The physical and microbiological parameters were influenced by the commercial forms evaluated (P <0.05), except pH and water holding capacity. Ash, moisture and fat contents did not differ (P>0.05), while protein content was lower in meat in natura (P<0.05). Despite the lower level of contamination, frozen meat undergoes significant physical changes that may compromise its quality and consumer acceptance.

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“…Published L* values for regular pork vary widely (CALDArA et al, 2012). L* values from 49 to 60 meet pork quality standards established by the American Meat Science Association (AMSA, 2001).…”

Section: Resultsmentioning

confidence: 86%

Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments

Amin

Kiefer

Feijó³

et al. 2017

Bol. Ind. Anim.

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This study evaluated the effects that gradual ractopamine supplementation in diets with nutritional adjustments on pig meat. Were used 80 finishing crossbred barrows in a randomized block design with a 2×5 factorial arrangement (two diets: with and without nutritional adjustment; five levels of ractopamine supplementation: 5-5, 10-10, 20-20, 5-10 and 10-20 ppm) in the 14 initial and 14 final study days, four replicates with two animals by experimental unit. Higher shear force values (P<0.05) were obtained using the 5-5 and 10-20 ppm ractopamine supplementation plans in the diets without nutritional adjustment. With nutritionally adjusted diets, the 5-10 ppm of ractopamine supplementation plan yielded higher shear force values (P<0.05). Water retention capacity was higher (P<0.05) for animals fed adjusted diets and 5-5 and 10-20 ppm of ractopamine plans. In the 10-20 ppm of ractopamine supplementation plan, meat pH was higher (P<0.05) for diets without nutritional adjustment, whereas in the 20-20 ppm of supplementation plan, pH was higher for adjusted diets.

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Propriedades físicas e sensoriais da carne suína PSE

Cited by 19 publications

References 16 publications

Meat quality of suckling goat raised in differents feeding systems

Meat quality of suckling goat raised in differents feeding systems

Effect of commercialization way on the physicochemical and microbial characteristics of pork

Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments

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