Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses
AUTOR(ES)
Andrade, Ana Carla Santana, Santos, Gladston Rafael de Arruda, Macedo, Francisco de Assis Fonseca de, Mora, Natália Holtz Alves Pedroso, Macedo, Rosa Maria Gomes de, Torres, Maryane Gluck
FONTE
R. Bras. Zootec.
DATA DE PUBLICAÇÃO
2015-08
RESUMO
Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH0h, which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm2), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Inês lambs with a subcutaneous fat thickness of 3.00 mm.
Documentos Relacionados
- Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
- Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
- Performance and carcass traits of Santa Inês lambs finished with different sources of forage
- Physicochemical characteristics and fatty acid profile of meat from lambs with different genotypes and diets
- Quality traits and lipid composition of meat from crossbreed Santa Ines ewes fed diets including crushed crambe