Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

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dc.contributor.authorZeola, N. M B L [UNESP]
dc.contributor.authorSouza, P. A. [UNESP]
dc.contributor.authorSouza, H. B A [UNESP]
dc.contributor.authorSilva Sobrinho, A. G. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:25:22Z
dc.date.available2014-05-27T11:25:22Z
dc.date.issued2010-12-01
dc.description.abstractSensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.en
dc.description.affiliationFaculdade de Ciências Agrárias e Veterinárias (FCAV) Unesp, Via de Acesso Prof. Paulo Donato Castellane, s/n. Jaboticabal-SP
dc.description.affiliationUnespFaculdade de Ciências Agrárias e Veterinárias (FCAV) Unesp, Via de Acesso Prof. Paulo Donato Castellane, s/n. Jaboticabal-SP
dc.format.extent539-548
dc.identifierhttp://dx.doi.org/10.4321/S0004-05922010000400007
dc.identifier.citationArchivos de Zootecnia, v. 59, n. 228, p. 539-548, 2010.
dc.identifier.doi10.4321/S0004-05922010000400007
dc.identifier.issn0004-0592
dc.identifier.issn1885-4494
dc.identifier.lattes3756802878031727
dc.identifier.scieloS0004-05922010000400007
dc.identifier.scopus2-s2.0-78449284494
dc.identifier.urihttp://hdl.handle.net/11449/72111
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofArchivos de Zootecnia
dc.relation.ispartofsjr0,202
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectSensory evaluation
dc.subjectOvis aries
dc.titleCaracterísticas sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloridept
dc.title.alternativeSensory characteristics of lamb meat ageing and injected with calcium chlorideen
dc.typeArtigo
dcterms.licensehttp://scielo.isciii.es/revistas/azoo/paboutj.htm#Copyright
unesp.author.lattes3756802878031727[2]
unesp.author.lattes0713613261408972[4]
unesp.author.orcid0000-0001-8134-1947[4]

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