Parâmetros qualitativos da carne de cordeiros submetidos aos modelos de produção orgânico e convencional

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dc.contributor.authorZeola, Nivea Maria Brancacci Lopes [UNESP]
dc.contributor.authorda Silva Sobrinho, Américo Garcia [UNESP]
dc.contributor.authorManzi, Milani Gabriela [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:26:06Z
dc.date.available2014-05-27T11:26:06Z
dc.date.issued2011-10-31
dc.description.abstractThis work aimed to evaluate qualitative parameters of meat, sensorial analysis, ivermecin residue and heavy metals from 48 Ile de France lambs submitted to organic and conventional production models which were slaughtered at 32 kg of body weight. Lamb meat from organic model had larger yellowness w to compawithto conventional mo to 45 minutes after the slaught anbut L * and a* parameters were not affeced;, however, not eady the color of lamb meat 24 hours after the slaugter, not influenced by treatments. There was not effect of treatments in pH and temperatureat 45 minutes and 24 hours after the slaughter, in water holding capacity and in shear force, while the cooking losses were influenced by treatments. In the meat of lambs submitted to organic model, the subjective tenderness and the global acceptance were lower when compared to convencional model. Treatments didn't influence arsenic, cadmium and lead meat tenor. Inexistence of ivermectin was verified in meat from organic and conventional production models.en
dc.description.affiliationDepartamento de Zootecnia Faculdade de Ciências Agrárias e Veterinária Universidade Estadual Paulista, Jaboticabal-SP
dc.description.affiliationUnespDepartamento de Zootecnia Faculdade de Ciências Agrárias e Veterinária Universidade Estadual Paulista, Jaboticabal-SP
dc.format.extent107-115
dc.identifierhttp://www.revistas.usp.br/bjvras/article/view/34361
dc.identifier.citationBrazilian Journal of Veterinary Research and Animal Science, v. 48, n. 2, p. 107-115, 2011.
dc.identifier.file2-s2.0-80054936722.pdf
dc.identifier.issn1413-9596
dc.identifier.issn1678-4456
dc.identifier.scopus2-s2.0-80054936722
dc.identifier.urihttp://hdl.handle.net/11449/72763
dc.language.isoeng
dc.language.isopor
dc.relation.ispartofBrazilian Journal of Veterinary Research and Animal Science
dc.relation.ispartofsjr0,225
dc.relation.ispartofsjr0,225
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectColor
dc.subjectCooking losses
dc.subjectHeavy metals
dc.subjectTenderness
dc.subjectWater holding capacity
dc.subjectOvis aries
dc.titleParâmetros qualitativos da carne de cordeiros submetidos aos modelos de produção orgânico e convencionalpt
dc.title.alternativeQualitative parameters of lamb meat submitted to organic and conventional production modelsen
dc.typeArtigo
dcterms.licensehttp://www.scielo.br/revistas/bjvras/paboutj.htm
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Agrárias e Veterinárias, Jaboticabalpt

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