Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months

Página do item simplificado
dc.contributor.authorPinheiro, Rafael S.B. [UNESP]
dc.contributor.authorFrancisco, Caroline L. [UNESP]
dc.contributor.authorLino, Diego M. [UNESP]
dc.contributor.authorBorba, Hirasilva [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-06T15:59:49Z
dc.date.available2019-10-06T15:59:49Z
dc.date.issued2019-02-01
dc.description.abstractFrozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen storage periods (0, 3, 6, 9, and 12 months after slaughter) of 30 Santa Inês male lambs (hair sheep) finished in feedlot. Samples of M. longissimus lumborum (LL) were used for the analyses of pH, color, cooking loss, fluid loss, water holding capacity, shear force, and lipid oxidation. The storage time influenced (P < 0.01) the meat quality trait values except for the values of luminosity, pH and shear force. The lipid oxidation increased over time during frozen storage. The frozen practice can be used to preserve the Santa Inês lamb meat. However, there are some changes in the meat traits which deserve attention, mainly regarding lipid oxidation, meat color and cooking losses, since these modification types are undesirable and can cause consumer rejection during the purchase, preparation and subsequent product consumption.en
dc.description.affiliationSchool of Engineering (FEIS) Department of Biology and Animal Science São Paulo State University (UNESP)
dc.description.affiliationSchool of Veterinary Medicine and Animal Science (FMVZ) Department of Animal Production São Paulo State University (UNESP)
dc.description.affiliationSchool of Engineering (FEIS) Graduate Program Animal Science and Technology São Paulo State University (UNESP)
dc.description.affiliationSchool of Agrarian and Veterinary Sciences (FCAV) Department of Technology São Paulo State University (UNESP)
dc.description.affiliationUnespSchool of Engineering (FEIS) Department of Biology and Animal Science São Paulo State University (UNESP)
dc.description.affiliationUnespSchool of Veterinary Medicine and Animal Science (FMVZ) Department of Animal Production São Paulo State University (UNESP)
dc.description.affiliationUnespSchool of Engineering (FEIS) Graduate Program Animal Science and Technology São Paulo State University (UNESP)
dc.description.affiliationUnespSchool of Agrarian and Veterinary Sciences (FCAV) Department of Technology São Paulo State University (UNESP)
dc.format.extent72-78
dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2018.09.017
dc.identifier.citationMeat Science, v. 148, p. 72-78.
dc.identifier.doi10.1016/j.meatsci.2018.09.017
dc.identifier.issn0309-1740
dc.identifier.scopus2-s2.0-85054595247
dc.identifier.urihttp://hdl.handle.net/11449/188181
dc.language.isoeng
dc.relation.ispartofMeat Science
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectFrozen storage duration
dc.subjectLipid oxidation
dc.subjectPhysical analyses
dc.subjectSanta Inês
dc.subjectShear force
dc.titleMeat quality of Santa Inês lamb chilled-then-frozen storage up to 12 monthsen
dc.typeArtigo

Arquivos

Coleções

Artigos - Biologia e Zootecnia - FEIS
Artigos - Produção Animal - FMVZ
Artigos - Tecnologia - FCAV