Publicação
Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
| Resumo: | Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals. |
|---|---|
| Autores principais: | Sañudo, Carlos |
| Outros Autores: | Alfonso, Matilde J.; Sánchez, Ana Cristina; Delfa, Rafael; Teixeira, Alfredo |
| Assunto: | Carcass Meat quality EU system classification |
| Ano: | 2000 |
| 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_ | 1867173296721625088 |
|---|---|
| author | Sañudo, Carlos |
| author2 | Alfonso, Matilde J. Sánchez, Ana Cristina Delfa, Rafael Teixeira, Alfredo |
| author2_role | author author author author |
| author_facet | Sañudo, Carlos Alfonso, Matilde J. Sánchez, Ana Cristina Delfa, Rafael Teixeira, Alfredo |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Sañudo, Carlos\"},{\"Person.name\":\"Alfonso, Matilde J.\"},{\"Person.name\":\"Sánchez, Ana Cristina\"},{\"Person.name\":\"Delfa, Rafael\"},{\"Person.name\":\"Teixeira, Alfredo\",\"Person.identifier.orcid\":\"0000-0003-4607-4796\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Sañudo, Carlos Alfonso, Matilde J. Sánchez, Ana Cristina Delfa, Rafael Teixeira, Alfredo |
| datacite.date.Accepted.fl_str_mv | 2000-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2008-09-09T16:08:09Z |
| datacite.date.embargoed.fl_str_mv | 2008-09-09T16:08:09Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Carcass Meat quality EU system classification |
| datacite.titles.title.fl_str_mv | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Sañudo, Carlos Alfonso, Matilde J. Sánchez, Ana Cristina Delfa, Rafael Teixeira, Alfredo |
| dc.date.Accepted.fl_str_mv | 2000-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2008-09-09T16:08:09Z |
| dc.date.embargoed.fl_str_mv | 2008-09-09T16:08:09Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/795 |
| 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 | Carcass Meat quality EU system classification |
| dc.title.fl_str_mv | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/e014e4f6-8505-493d-a88c-ae987f084e28/download |
| id | ipb_d5d605a22a86f5d7d93e20ea19e4f73c |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/795 |
| 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:10198/795 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Sañudo, Carlos Alfonso, Matilde J. Sánchez, Ana Cristina Delfa, Rafael 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 |
| publishDate | 2000 |
| 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 | engElsevierenNinety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals.application/pdfenCarcass and meat quality in light lambs from different fat classes in the EU carcass classification systemSañudo, CarlosAlfonso, Matilde J.Sánchez, Ana CristinaDelfa, RafaelPersonalTeixeira, 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.com56195849200HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf0309-1740DOIIsPartOf10.1016/S0309-1740(00)00026-72008-09-09T16:08:09Z20002000-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/795http://purl.org/coar/access_right/c_abf2open accessCarcassMeat qualityEU system classification113426 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/e014e4f6-8505-493d-a88c-ae987f084e28/download |
| spellingShingle | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system Sañudo, Carlos Carcass Meat quality EU system classification |
| status | SINGLETON |
| subject.fl_str_mv | Carcass Meat quality EU system classification |
| title | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| title_full | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| title_fullStr | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| title_full_unstemmed | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| title_short | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| title_sort | Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system |
| topic | Carcass Meat quality EU system classification |
| topic_facet | Carcass Meat quality EU system classification |
| url | http://hdl.handle.net/10198/795 |
| visible | 1 |