Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

Rodrigues, Erika Cristina; Bressan, Maria Cristina; Neto, João Vicente; Vieira, Josye Oliveira e; Faria, Peter Bitencourt; Ferrão, Sibelli Passini Barbosa; Andrade, Patrícia Lopes

doi:10.1590/s1413-70542007000200027

Cited by 12 publications

(4 citation statements)

References 12 publications

(10 reference statements)

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“…Caiman yacare meat is a white meat with high luminosity values (L*> 54.0) and low a* values due to its low myoglobin content (Romanelli, 1995;Romanelli et al, 2002;Vicente Neto, 2005;Rodrigues et al, 2007;Faustman, Sun, Mancini, & Suman, 2010;Canto et al, 2012;Morais, 2013). Thus, to achieve the typical color of processed meat products such as mortadellas, which is known for its reddish color and typical seasonings (Conceição & Gonçalves, 2009;Yunes et al, 2013), food colorings must be added to provide a color that is attractive to the eye of the consumer.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Souza¹,

Neto²,

Júnior³

et al. 2022

BJDV

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This study evaluated the effects of the natural food colorants from annatto (Bixa orellana) (0.3%, 0.6%, and 0.9%) and cochineal carmine (Dactylopius coccus) (0.05%, 0.10% and 0.15%) on the physicochemical and sensory characteristics of mortadella made with Caiman yacare (Caiman yacare) meat. All mortadella formulations were prepared in accordance with Brazilian law. There were significant differences (P < 0.05) between treatments in pH, color parameters C* and h*, and texture profile. The scores determined in the sensory evaluation also showed differences in color, flavor, texture, and overall impression of mortadella formulations with different concentrations of both natural food colorants (P < 0.05). The mortadella containing 0.15% cochineal carmine received the highest scores for color (7.91), flavor (7.49), texture (7.43) and overall impression (7.58), thus presenting the best physicochemical and sensory characteristics among all formulations studied.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Souza¹,

Neto²,

Júnior³

et al. 2022

BJDV

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“…No entanto, a carência de informações referentes aos cortes comerciais limita o incremento da comercialização sistematizada, pois não atende às normas brasileiras de rotulagem (Rodrigues et al 2007). Para tal, necessário se faz a caracterização dos músculos e respectivas bases ósseas que compõem esse corte comercial, com vistas ao estabelecimento de parâmetros que possibilitem melhor aproveitamento do recurso.…”

Section: Introductionunclassified

Bases ósseas e musculares do corte comercial de pescoço de jacaré-do-pantanal (Caimanyacare Daudin, 1802)

et al. 2016

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RESUMO.-O jacaré-do-pantanal (Caiman yacare) é uma espécie abundante no ecossistema do Pantanal. Sua exploração comercial está regulamentada desde 1990 e se tornou um agronegócio em expansão. Para atender essa demanda, uma unidade processadora instalada em Mato Grosso, vem comercializando carne de jacaré em diferentes cortes, entre os quais o filé de dorso, oriundo do pescoço, nos últi-mos quatro anos. O objetivo desta pesquisa foi descrever os músculos e correspondentes bases ósseas desse corte. Para a descrição de ossos, utilizaram-se seis carcaças desossadas de exemplares juvenis de jacaré-do-pantanal, além de um exemplar adulto obtido após morte do animal, por doação, do Zoológico da UFMT. Os ossos foram macerados em água corrente, clareados com solução de água oxigenada a 10 volumes, e seus detalhes anatômicos foram descritos. Para descrever o músculo, 24 exemplares juvenis foram obtidos após abate e esfola, conservados em freezer e descongelados quando utilizados, sem qualquer fixação. Após a evisceração, foram dissecados em ambos os antímeros, para verificação de simetria de ocorrência, fixações mus- The yacare Caiman (Caiman yacare) is an abundant species in the Pantanal ecosystem. Commercial exploitation was regulated in 1990 and has become a thriving business. In order to fulfill this demand, a processing plant settled in Mato Grosso state, Brazil, has been supplying for the last four years different cuts of Pantanal Caiman meat, including the "filé de dorso" (back sirloin) obtained from the neck. The aim of this study was to describe the muscles and corresponding bones related to this cut. To describe the bones, we used six boned carcasses from juvenile yacare Caiman, as well as an adult specimen obtained after animal death, by donation from the Federal University of Mato Grosso Zoo. The bones were macerated in water, bleached with 10 volume-hydrogen-peroxide solution, and their anatomical details were recorded. In order to describe the muscles, 24 juvenile specimens were obtained after slaughter and skinning, preserved in a freezer at -20 o C, and thawed at the time of use, without any fixation. After evisceration, the specimens were dissected on both sides to verify symmetry of structures, muscle attachments, sintopy relations, shape, and muscular architecture. The cervical spine of C. yacare features nine cervical vertebrae (CV) associated to their ribs, serving as the main base for the back sirloin cut, which is formed by neck muscles, except for the intertransverse cervical and external intercostal cervical muscles.

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“…A separação da carcaça em cortes e a embalagem individual agregam valor ao produto, proporcionando melhor apresentação e confiabilidade (Girardi et al 2008), o que despertou interesse para a caracterização da carne do Caiman yacare nas diferentes regiões corporais (Cossu et al 2007, Rodrigues et al 2007). Dessa forma, embora o tronco de crocodilianos tenha sido estudado em uma perspectiva filogenética (Organ 2006, Tsuihiji 2007, Schwarz-Wings 2009) e ontogenética , ainda há carência de informações sobre a morfologia do sistema esquelético e muscular do jacaré-do-Pantanal, principalmente relacionados aos cortes comerciais utilizados na indústria.…”

Section: Introductionunclassified

Bases ósseas e musculares dos cortes comerciais do tronco de jacaré-do-Pantanal (Caimanyacare Daudin, 1802)

et al. 2015

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RESUMO.-O consumo de carne de jacaré-do-Pantanal tornou-se uma tendência de mercado e uma cadeia produtiva em ascensão no Estado de Mato Grosso, sendo 28,40% da carne comercializada nos últimos quatro anos oriundos do tronco. Estudos evolutivos, morfofisiológicos, ontogenéti-cos e tecnológicos foram desenvolvidos, mas não há descrição da musculatura e bases ósseas dos cortes comerciais. Objetivou-se descrever os músculos e correspondentes bases ósseas dos cortes filé de lombo, filé mignon e aparas. Na descrição óssea, utilizaram-se seis carcaças desossadas de exemplares juvenis de jacaré-do-Pantanal, além de um exemplar adulto, obtido por doação após óbito, do Zoológi-co da UFMT. Os ossos foram macerados em água corrente, clareados e descritos. Para a descrição muscular, 24 exemplares juvenis foram abatidos e esfolados, conservados em freezer e descongelados quando utilizados, sem qualquer fixação. Yacare Caiman meat consumption has become a marketing trend and a commodity on the rise in Mato Grosso state in Brazil. In the last four years, cuts from the trunk represented 28.40% of total meat sales. Although evolutionary studies, morphophysiological ontogenetic and technology research have been carried out, characterization of muscle and bone bases of cuts from the torso has not been previously reported. The aim of this research is to describe the muscles and corresponding bones related to sirloin, filet mignon and meat trims cuts. To describe the bones, we used six boned carcasses from juvenile Yacare Caiman, as well as an adult specimen, obtained by donation after death from the Federal University of Mato Grosso Zoo. The bones were macerated, bleached and their anatomical details recorded. In order to study the muscle, 24 juvenile specimens were obtained after slaughter and skinning and dissected on both sides. The sirloin cut consists of the semispinal, longissimus and iliocostalis muscles, which are inserted on thoracic vertebrae and ribs, as well as lumbar and sacral ribs. The meat trims cut is formed by latissimus dorsi, serratus, pectoral and abdominal (external oblique, internal oblique, transversus and rectus) muscles, based in various bones: bone ribs are the thoracic, lumbar, and sacral ribs, the gastralia, the sternum and epipúbis. The filet mignon cut is formed by the internal puboischiofemoralis cranial (sublumbar) muscle and by the troncocaudal (ventral surface of the pelvis) muscle.

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Qualidade e composição química de cortes comerciais de carne de jacaré-do-pantanal (Caiman yacare)

Cited by 12 publications

References 12 publications

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Physicochemical and sensory characteristics of mortadella manufactured with <em>Caiman yacare (Caiman yacare)</em> meat and natural food colorants

Bases ósseas e musculares do corte comercial de pescoço de jacaré-do-pantanal (Caimanyacare Daudin, 1802)

Bases ósseas e musculares dos cortes comerciais do tronco de jacaré-do-Pantanal (Caimanyacare Daudin, 1802)

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