Toughness in Santa Inês lamb meat has negative impact on consumer evaluation
| Autor: | Yana Jorge Polizer Rocha, Sarita Bonagurio Gallo, Giuliana Micai de Oliveira, Marco Antonio Trindade, Giancarlo de Moura Souza, Eduardo Francisquine Delgado |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Revista Brasileira de Saúde e Produção Animal v.20 2019 Revista Brasileira de Saúde e Produção Animal Universidade Federal da Bahia (UFBA) instacron:UFBA Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | SUMMARY Meat tenderness is a major attribute for consumers worldwide. However, few studies investigate the importance of lamb meat tenderness for Brazilian consumers. This study assessed consumers’ evaluation of lamb meat with high shear forces. Eight lambs were slaughtered at 32.5±2.5kg of live weight and 5 to 6 months of age. The Longissimus dorsi muscle from both half carcasses was randomly assigned to four different postmortem processes: Tough Meat (TM), obtained by cold shortening, Fresh Meat (FM), Aging for 3 (A3) and 7 (A7) days postmortem . The variables measured were the sarcomere length, shear force (WBSF) and myofibrillar fragmentation index. We also applied the sensory analysis using affective acceptance tests with hedonic scale of nine points to measure texture, juiciness and overall quality of the meat. The postmortem processing for TM resulted in shorter sarcomere and greater shear values (p |
| Databáze: | OpenAIRE |
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