Effect of castration in meat tenderness of Santa Inês lambs / Efeito da castração na maciez da carne de cordeiros Santa Inês
Torres Geraldo, André; Lopes Dias Costa, Ricardo; Mayumi Harada Haguiwara, Marcia; Eri Yotsuyanagi, Suzana; Issakowicz, Juliano; Claudia Koki Sampaio, Ana; Marçal Gomes David, Caroline; Sartori Bueno, Mauro.
B. Indústr. Anim.;
71: 66-66, 2014.
Artigo
em Inglês
| VETINDEX
| ID: vti-467603
Resumo
The main factors that contribute to the quality of the meat are texture, flavor, color, appearance and odor. The texture varies depending on the size of the fiber bundles, which is not only determined by the number of fibers, but also by the diameter. The diameter of sheep meat muscle fibers is lower than that of swine and bovines, which tends to increase subtly, and according to the age, this gives a characteristic of greater resistance to the meat. The differences in meat tenderness can also vary depending on the genetic and biochemical composition, especially related to fat ratio, or types of fibers in the muscle. The texture can be determined by sensory and instrumental methods, especially in Warner-Bratzler, which 36% of the variance of the texture can be perceived by consumers. This is an important quality parameter to be considered before marketing these meats. The aim of this study was to evaluate the shear force meat of castrated Santa Inês-bred lambs. Thirty two Santa Inês-bred lambs, with a mean age of 9 months, were divided into 2 groups: C (castrated) and NC (non-castrated). The animals of Group C were castrated after weaning, by the surgical method of removing the testicles. At 45 kg live weight, the animals were slaughtered, and separated into loin cuts (Longisimus dorsi). The topside, formed by 9 muscles on the back side, was cut for analysis. Twenty samples ofO artigo não apresenta resumo em português.
Biblioteca responsável:
BR68.1
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