Características sensoriais da carne de cordeiros das raças Hampshire Down, Santa Inês e Mestiços Bergamácia x Corriedale abatidos com quatro distintos pesos
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Data
2002-06-01
Autores
Siqueira, Edson Ramos de [UNESP]
Roça, Roberto de Oliveira [UNESP]
Fernandes, Simone [UNESP]
Uemi, Alberto
Título da Revista
ISSN da Revista
Título de Volume
Editor
Sociedade Brasileira de Zootecnia
Resumo
Cordeiros das raças Hampshire Down (20), Santa Inês (24) e mestiços Bergamácia x Corriedale (36), abatidos com 4 distintos pesos: (28, 32, 36 e 40 kg), foram comparados quanto aos caracteres sensoriais da carne. Os animais, desmamados aos 60 dias de idade, foram encaminhados para terminação em confinamento total, onde recebiam dieta composta por 35% de feno e 65% de concentrado. Após o abate e resfriamento da carcaça, foi extraído o músculo longissimus dorsi para efeito de realização das provas sensoriais. Não se constatou efeito de peso ao abate sobre os caracteres sensoriais avaliados. Na carne dos cordeiros mestiços detectou-se maior valor ao sabor do que a apresentada pela raça Santa Inês, igualando à raça Hampshire Down. Quanto à maciez, ajustada para peso de abate, os cordeiros mestiços exibiram valores superiores em relação às duas raças puras. Para as demais características, os três genótipos se assemelharam. de maneira geral, os resultados experimentais mostraram alta qualidade sensorial.
Twenty Hampshire Down, 24 Santa Inês and 36 crossbred Bergamácia x Corriedale lambs, slaughtered four liveweights (28, 32, 36 and 40 kg), were compared in relation to the meat sensorial traits. These animals were weaned at 60 days of age and full fed in feedlot with a diet composed by hay (35%) and concentrate (65%). After the slaughter and carcass cooling, longissimus dorsi muscle was taken off to the sensorial tests. There was not liveweight effects on the evaluated sensorial traits. The taste value for crossbred lamb meat was similar to Hampshire Down and higher than Santa Inês. For meat tenderness, the crossbred lambs surpassed the purebreed. The value for meat tenderness were higher for the crossbred lambs. For the other traits the genotypes were similars. Generally, the results show that the experimental lamb meat presented a high sensorial quality.
Twenty Hampshire Down, 24 Santa Inês and 36 crossbred Bergamácia x Corriedale lambs, slaughtered four liveweights (28, 32, 36 and 40 kg), were compared in relation to the meat sensorial traits. These animals were weaned at 60 days of age and full fed in feedlot with a diet composed by hay (35%) and concentrate (65%). After the slaughter and carcass cooling, longissimus dorsi muscle was taken off to the sensorial tests. There was not liveweight effects on the evaluated sensorial traits. The taste value for crossbred lamb meat was similar to Hampshire Down and higher than Santa Inês. For meat tenderness, the crossbred lambs surpassed the purebreed. The value for meat tenderness were higher for the crossbred lambs. For the other traits the genotypes were similars. Generally, the results show that the experimental lamb meat presented a high sensorial quality.
Descrição
Palavras-chave
carne de cordeiro confinado, qualidade da carne, provas sensoriais, feedlot lamb meat, meat quality, sensorial tests
Como citar
Revista Brasileira de Zootecnia. Sociedade Brasileira de Zootecnia, v. 31, n. 3, p. 1269-1272, 2002.