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Meat quality of Santa Inês and F1 Santa Inês X Dorper Lambs

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Resumo:Fifty intact ovine males were randomly selected, 25 of the Santa Inês breed and 25 F1 Santa Inês x Dorper, to evaluate the dental chronology, live weight at slaughter, withers height, hip height, body length and thoracic circumference. After exsanguination, temperature and pH were measured at different times (4h; 12h and 24h) in the Semitendinosus and Triceps brachii muscles, as well as the shear force (48h) of Semitendinosus muscle. In parallel, the correlations between sensory analysis and instrumental analysis values for these muscles were assessed. The mean temperatures of the carcasses were 26.80°C and -0.20°C, respectively. The mean initial pH of Semitendinosus was 6.62 (4h) and the final was 5.64 (24h), whereas the initial pH for the Triceps brachii was 6.50 (4h) and the final, 5.68 (24h). Semitendinosus muscle shear force was similar for lambs of Santa Inês breed and F1 Dorper x Santa Inês breed, demonstrating that the genetic group did not affected meat tenderness. The sensory panel confirmed the instrumental analysis results. When different genetic groups were compared, a high inversed correlation between the instrumental analysis (shear force) and the sensory analysis was obtained (r = -0.87). The mean for body length and thoracic circumference levels did not show a significant difference for different genetic groups.
Autores principais:Costa,Rafael S.
Outros Autores:Henriques,Luciana S. V.; Valle,Felipe R. A. Ferreira do; Maia Júnior,Jonhny A.; Alves,Éverton N.; Henry,Fábio C.; Quirino,Célia R.; Santos Júnior,Alexandre C.
Assunto:lambs meat quality morphometric measurements
Ano:2015
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Fundação para a Ciência e Tecnologia
Idioma:inglês
Origem:SciELO Portugal

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