Estudo das características físico-químicas e nutricionais da carne de raça brava de lide

• Author(s): Barradas, Marta Isabel Gigante
• Date: 2015
• Persistent ID: http://hdl.handle.net/10400.5/11172
• Origin: Repositório da UTL
• Subject(s): raça brava de lide; meat quality; ph; colour; chemical composition; lipid profile; antioxidants
• Document Type: Master thesis
• Language: Portuguese
• Advisor(s): Quaresma, Mário Alexandre Gonçalves; Matos, Teresa de Jesus da Silva
• Contributor(s): Repositório da Universidade de Lisboa

Description

Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia / Faculdade de Medicina Veterinária

The present study intends to evaluate the physico-chemical and nutritional characteristics of beef from Portuguese fighting bull breed (raça Brava de Lide) and evaluate the influence of bullfighting on beef quality parameters (pH and color parameters). This meat was characterized as DFD beef, due to pH values above 5,8 and no significant differences were associated with bullfighting. The nutritional potential was assessed by determining proximate composition of beef and significant differences were observed between bullocks and bulls submitted to bullfighting were limited to the ashes content. Regarding the lipid fraction, meat revealed a medium cholesterol content of 55,8 mg/100g of meat and significant differences were observed between bullocks and bulls submitted to bullfighting (59,7 versus 52,1 mg/100g of meat, respectively). The lipid profile proved to be rich in SFA and MUFA compared with PUFA and significant differences were observed between bullocks and bulls submitted to bullfighting. Regarding beef antioxidant power, E vitamers and β-caroten were analyzed and averaged 8,0 μg/g and 0,97 μg/g of meat, respectively and significant differences were observed between bullocks and bulls submitted to bullfighting. This meat revealed a high antioxidant power