Ractopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and quality

Página do item simplificado
dc.contributor.authorCosta E Silva, Letícia Cristina [UNESP]
dc.contributor.authorBarbosa, Roger Darros [UNESP]
dc.contributor.authorBoler, Dustin Dee
dc.contributor.authorSilveira, Expedito Tadeu Facco
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversity of Illinois at Urbana-Champaign
dc.contributor.institutionInstituto de Tecnologia de Alimentos – ITAL
dc.date.accessioned2018-12-11T17:34:20Z
dc.date.available2018-12-11T17:34:20Z
dc.date.issued2017-07-01
dc.description.abstractThe effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages.en
dc.description.affiliationDepartment of Food Engineering and Technology Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESP
dc.description.affiliationMeat Science Lab Department of Animal Sciences University of Illinois at Urbana-Champaign
dc.description.affiliationMeat Technology Centre Instituto de Tecnologia de Alimentos – ITAL
dc.description.affiliationUnespDepartment of Food Engineering and Technology Universidade Estadual Paulista “Júlio de Mesquita Filho” – UNESP
dc.format.extent397-403
dc.identifierhttp://dx.doi.org/10.1590/1678-457x.12616
dc.identifier.citationFood Science and Technology, v. 37, n. 3, p. 397-403, 2017.
dc.identifier.doi10.1590/1678-457x.12616
dc.identifier.fileS0101-20612017000300397.pdf
dc.identifier.issn1678-457X
dc.identifier.lattes0000-0002-4473-9363
dc.identifier.scieloS0101-20612017000300397
dc.identifier.scopus2-s2.0-85029941783
dc.identifier.urihttp://hdl.handle.net/11449/179236
dc.language.isoeng
dc.relation.ispartofFood Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectBacon
dc.subjectBelly characteristics
dc.subjectDigital imaging
dc.subjectImmunological castration
dc.subjectRactopamine hydrochloride
dc.subjectSensory
dc.titleRactopamine hydrochloride and immunological castration in pigs. Part 1: Fresh belly characteristics for bacon processing and qualityen
dc.typeArtigo
unesp.author.lattes0000-0002-4473-9363[2]
unesp.author.lattes0000-0002-4473-9363[2]

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
S0101-20612017000300397.pdf
Tamanho:
765.66 KB
Formato:
Adobe Portable Document Format
Baixar

Coleções

Artigos - Engenharia e Tecnologia de Alimentos - IBILCE