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

Ciência Rural

Tharcilla Isabella Rodrigues Costa Alvarenga¹  Hirasilva Borba¹  Greicy Mitzi Bezerra Moreno¹  Gherman Garcia Leal De Araújo¹  Juliana Lolli Malagoli De Mello¹  Rita De Cássia Dourado¹  José Carlos Barbosa¹  Pedro Alves De Souza¹ 

关键词: cooking loss;    tenderness;    ageing;    sheep;    perda por cocção;    maciez;    maturação;    ovinos;   

DOI  :  10.1590/0103-8478cr20130017

来源: SciELO

【 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】

CC BY   
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