Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride


Autoria(s): Zeola, N. M B L; Souza, P. A.; Souza, H. B A; Silva Sobrinho, A. G.
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

27/05/2014

27/05/2014

01/12/2010

Resumo

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Formato

539-548

Identificador

http://dx.doi.org/10.4321/S0004-05922010000400007

Archivos de Zootecnia, v. 59, n. 228, p. 539-548, 2010.

0004-0592

1885-4494

http://hdl.handle.net/11449/72111

10.4321/S0004-05922010000400007

S0004-05922010000400007

2-s2.0-78449284494

Idioma(s)

eng

por

Relação

Archivos de Zootecnia

Direitos

openAccess

Palavras-Chave #Sensory evaluation #Ovis aries
Tipo

info:eu-repo/semantics/article