Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

Ciência Rural

Souza, Pedro Alves de¹  Moreno, Greicy Mitzi Bezerra⁴  Mello, Juliana Lolli Malagoli de¹  Alvarenga, Tharcilla Isabella Rodrigues Costa⁵  Dourado, Rita de Cássia¹  Barbosa, José Carlos²  Araújo, Gherman Garcia Leal de³  Borba, Hirasilva¹ 

[1] Universidade Estadual Paulista Júlio de Mesquita Filho , Jaboticabal, Brazil;UNESP, Jaboticabal, Brazil;Empresa Brasileira de Pesquisa Agropecuária, Petrolina, Brazil;Universidade Federal de Alagoas, Arapiraca, Brazil;Universidade Federal de Lavras, Lavras, Brazil

关键词: cooking loss;    tenderness;    ageing;    sheepRESUMOObjetivou-se com este trabalho avaliar o efeito da inclusão de diferentes níveis de feno de erva-sal e tempo de maturação sobre as características físicas da carne de cordeiros Santa Inês;   

DOI  :  10.1590/0103-8478cr20130017

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

【 授权许可】

Unknown