| Autor: |
Marta Suely Madruga, Narciza Maria de Oliveira Arcanjo, Taliana Kênia Alves Bezerra, Angela Lima Menezes de Queiroz, Katiuscia Menezes Lobo Pimentel, Rita de Cássia Ramos do Egypto Queiroga, Ana Sancha Malveira Batista, Ingrid Conceição Dantas Guerra, Rafaella de Paula Paseto Fernandes, José Morais Pereira Filho, Aderbal Marcos de Azevedo Silva |
| Jazyk: |
English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Brazilian Journal of Food Technology, Vol 23 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
1981-6723 |
| DOI: |
10.1590/1981-6723.26419 |
| Popis: |
Abstract This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p < 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p < 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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