Publicação
Goat meat quality. Effects of salting, air-drying and ageing processes
| Resumo: | The effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle. Animals were slaughtered at the Bragança slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4 °C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h. The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (aw) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness. |
|---|---|
| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Pereira, Etelvina; Rodrigues, Sandra |
| Assunto: | Goat Meat New processed product |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173247091474432 |
|---|---|
| author | Teixeira, Alfredo |
| author2 | Pereira, Etelvina Rodrigues, Sandra |
| author2_role | author author |
| author_facet | Teixeira, Alfredo Pereira, Etelvina Rodrigues, Sandra |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"},{\"Person.name\":\"Pereira, Etelvina\"},{\"Person.name\":\"Rodrigues, Sandra\",\"Person.identifier.orcid\":\"0000-0003-3301-1729\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Teixeira, Alfredo Pereira, Etelvina Rodrigues, Sandra |
| datacite.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2011-07-05T14:35:07Z |
| datacite.date.embargoed.fl_str_mv | 2011-07-05T14:35:07Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Goat Meat New processed product |
| datacite.titles.title.fl_str_mv | Goat meat quality. Effects of salting, air-drying and ageing processes |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Teixeira, Alfredo Pereira, Etelvina Rodrigues, Sandra |
| dc.date.Accepted.fl_str_mv | 2011-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2011-07-05T14:35:07Z |
| dc.date.embargoed.fl_str_mv | 2011-07-05T14:35:07Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/5764 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Goat Meat New processed product |
| dc.title.fl_str_mv | Goat meat quality. Effects of salting, air-drying and ageing processes |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle. Animals were slaughtered at the Bragança slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4 °C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h. The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (aw) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/ff71e581-551a-48d6-9015-ff5d56ea6a1e/download |
| id | ipb_2ea23d62f79d1e2bfc5937d473cf4fa1 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/5764 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/5764 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Teixeira, Alfredo Teixeira, Alfredo https://www.ciencia-id.pt/2A1A-FF0C-185B 2A1A-FF0C-185B http://orcid.org/0000-0003-4607-4796 0000-0003-4607-4796 Pereira, Etelvina Rodrigues, Sandra Rodrigues, Sandra https://www.ciencia-id.pt/651F-D964-32E1 651F-D964-32E1 http://orcid.org/0000-0003-3301-1729 0000-0003-3301-1729 |
| publishDate | 2011 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engElsevierporThe effects of ageing, salting, and air-drying processes in color and water activity were studied in the subscapular and semimembranosus muscles. Also, characteristics as pH, color, water activity, water-holding capacity, texture and determination of the heminic pigments were assessed on raw meat of longissimus thoracis et lumborum muscle. Animals were slaughtered at the Bragança slaughterhouse. Carcasses weighing between 16.6 kg and 24.4 kg were cooled at 4 °C during 72 h and 120 h, corresponding to ageing 1 and ageing 2 treatments, respectively. Carcasses were then deboned, divided into quarters and submitted to a salting process for 60 h and drought for 48 h. The process of salting had a great influence in all color parameters (L*, a*, b*, H* and C*). During salting process the values of Hue (H*) became higher while Chroma (C*) lower, making the meat darker. The b* index showed changes according salting process, as it was higher for ageing 1. Water activity (aw) decreased with salting and air-drying processes, important for the product preservation. The texture was the most influenced parameter by ageing process. The longer period of ageing makes the meat tender and reduces the toughness.application/pdfporGoat meat quality. Effects of salting, air-drying and ageing processesPersonalTeixeira, AlfredoDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eDSpacehttp://dspace.org/items/27cc89a2-6661-4d8d-a727-21109c04a74eTeixeiraAlfredoCiência IDhttps://www.ciencia-id.pt2A1A-FF0C-185BORCIDhttp://orcid.org0000-0003-4607-4796Researcher IDhttps://www.researcherid.comG-4118-2011Scopus Author IDhttps://www.scopus.com56195849200Pereira, EtelvinaPersonalRodrigues, SandraDSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5DSpacehttp://dspace.org/items/684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5RodriguesSandraCiência IDhttps://www.ciencia-id.pt651F-D964-32E1ORCIDhttp://orcid.org0000-0003-3301-1729Researcher IDhttps://www.researcherid.comC-6486-2008Scopus Author IDhttps://www.scopus.com14048942500HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0921-4488DOIIsPartOf10.1016/j.smallrumres.2011.03.0182011-07-05T14:35:07Z20112011-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/5764http://purl.org/coar/access_right/c_abf2open accessGoatMeatNew processed product148408 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/ff71e581-551a-48d6-9015-ff5d56ea6a1e/downloadSmall Ruminant Research5558 |
| spellingShingle | Goat meat quality. Effects of salting, air-drying and ageing processes Teixeira, Alfredo Goat Meat New processed product |
| status | SINGLETON |
| subject.fl_str_mv | Goat Meat New processed product |
| title | Goat meat quality. Effects of salting, air-drying and ageing processes |
| title_full | Goat meat quality. Effects of salting, air-drying and ageing processes |
| title_fullStr | Goat meat quality. Effects of salting, air-drying and ageing processes |
| title_full_unstemmed | Goat meat quality. Effects of salting, air-drying and ageing processes |
| title_short | Goat meat quality. Effects of salting, air-drying and ageing processes |
| title_sort | Goat meat quality. Effects of salting, air-drying and ageing processes |
| topic | Goat Meat New processed product |
| topic_facet | Goat Meat New processed product |
| url | http://hdl.handle.net/10198/5764 |
| visible | 1 |