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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorZeola, Nivea Maria Brancacci Lopes
dc.creatorda Silva Sobrinho, Américo Garcia
dc.creatorManzi, Milani Gabriela
dc.date2014-05-27T11:26:06Z
dc.date2016-10-25T18:34:57Z
dc.date2014-05-27T11:26:06Z
dc.date2016-10-25T18:34:57Z
dc.date2011-10-31
dc.date.accessioned2017-04-06T01:53:19Z
dc.date.available2017-04-06T01:53:19Z
dc.identifierBrazilian Journal of Veterinary Research and Animal Science, v. 48, n. 2, p. 107-115, 2011.
dc.identifier1413-9596
dc.identifier1678-4456
dc.identifierhttp://hdl.handle.net/11449/72763
dc.identifierhttp://acervodigital.unesp.br/handle/11449/72763
dc.identifier2-s2.0-80054936722.pdf
dc.identifier2-s2.0-80054936722
dc.identifierhttp://www.revistas.usp.br/bjvras/article/view/34361
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/893605
dc.descriptionThis 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.
dc.languageeng
dc.languagepor
dc.relationBrazilian Journal of Veterinary Research and Animal Science
dc.rightsinfo:eu-repo/semantics/openAccess
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 convencional
dc.typeOtro


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