Physical,chemical and sensorial parameters for lambs of different groups,slaughtered at different weights |
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Authors: | Aline Vieira Landim Marlos Castanheira Maria Clorinda Soares Fioravanti Aline Pacheco Maximiliano Tadeu Memória Cardoso Helder Louvandini Concepta McManus |
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Affiliation: | 1.Escola de Veterinária,Universidade Federal de Goiás,Goiania,Brazil;2.Escola de Veterinária,Universidade Estadual do Norte Fluminense,Rio de Janeiro,Brazil;3.Faculdade de Agronomia e Medicina Veterinária,Universidade de Brasília,Brasília,Brazil;4.Centro de Energia Nuclear na Agricultura,Piracicaba,Brazil;5.Departamento de Zootecnia,Universidade Federal de Rio Grande do Sul,Porto Alegre,Brazil |
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Abstract: | The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France?×?1/2 Santa Inês (ILE?×?SI) and 8 1/2 Texel?×?1/2 Santa Inês (TE?×?SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3?×?4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable. |
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