Chemical, microbiological and sensory characteristics of cured product prepared with pork fed diets enriched with beta adrenergic and natural antioxidants / Características químicas, microbiológicas e sensoriais do produto curado preparado com carne de suínos alimentados com dietas contendo beta adrenérgico e antioxidantes naturais
Rossi, Carlos Augusto Rigon; Lovatto, Paulo Alberto; Fraga, Bruno Neutzling; Ceron, Marcos Speroni; Lovato, Gustavo Dias.
Acta sci. vet. (Online);
43: Pub. 1273, May 18, 2015. tab
Artigo
em Inglês
| VETINDEX
| ID: vti-24347
Resumo
Background: Through individual properties and synergistic action of its active principles, adding antioxidants (AN) in diet can indirectlyinfluence the meat properties and chemical characteristics, microbiological and sensory of the salami. This work evaluated the chemical, microbiological and sensory product made with meat from finishing pigs fed diets containing ractopamine (RAC) and natural AN.Materials, Methods & Results: One hundred and eight pigs were used in a completely randomized, blocked by sex and distributed in ninetreatments with 0, 10 and 20 ppm of RAC; 0, 250 and 500 ppm of AN and their interactions. The animals were slaughtered in slaughterhouse fridge with federal inspection. After that, for laboratory analysis and preparation of salami, the Longissimus dorsi muscle wasremoved from the right half carcass. Two duplicates of each treatment were separated and vacuum packed for the laboratory analyzes.In the sensory analysis evaluated the acceptability of Milano salami on a seven-point hedonic scale. The moisture percentage of thesalami prepared with meat from animals that received 10 RAC+500 AN in the diet had an average 7.5% higher (P < 0.05) than control,20 ppm for RAC and levels of AN. The ash content in the salami produced from the animals that received 10 RAC+500 AN in the diethad an average 9.5% higher (P < 0.05) than control, 20 RAC+250 AN and 250 AN. The protein content in the salami elaborated withanimal received 10 RAC+250 AN in the diet was 10.2% higher (P < 0.05) than other treatments. The lipid content of the control groupsalami were 16.6% higher (P < 0.05) than other treatments. In the color evaluation of salami prepared with meat from females, the levelof inclusion 10 RAC+250 AN showed better acceptability (P < 0.05) compared to the other treatments. In relation to the characteristicodor, females salami with 500 AN from the treatment showed better acceptability (P < 0.05)...(AU)
Biblioteca responsável:
BR68.1
Localização: BR68.1
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