Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

Detalhes bibliográficos
Autor(a) principal: Teixeira, Alfredo
Data de Publicação: 2017
Outros Autores: Fernandes, Aline, Pereira, Etelvina, Manuel, Aristides, Rodrigues, Sandra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/15066
Resumo: Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.
id RCAP_ab9631564d2c1a85d569172a247710d4
oai_identifier_str oai:bibliotecadigital.ipb.pt:10198/15066
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legsSheepGoatCured legsChemical compositionFatty acids profilePhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.Work included in the Portuguese PRODER research Project number 020260013013 “New goat and sheep processed meat products” BISOVICAP – Processing meat from pigs, sheep and goats, to produce new products. Ham and pâté, Project PROTEC, SI I&DT - Projects in Co-Promotion, n° 21511. The authors are grateful to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. The authors are members of the MARCARNE network, funded by CYTED (ref. 116RT0503).Biblioteca Digital do IPBTeixeira, AlfredoFernandes, AlinePereira, EtelvinaManuel, AristidesRodrigues, Sandra2018-01-25T10:00:00Z20172017-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/15066engTeixeira, A.; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra (2017). Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat Science. ISSN 0309-1740. 134, p. 163-1690309-174010.1016/j.meatsci.2017.08.002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:35:35Zoai:bibliotecadigital.ipb.pt:10198/15066Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:04:51.786425Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
title Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
spellingShingle Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Teixeira, Alfredo
Sheep
Goat
Cured legs
Chemical composition
Fatty acids profile
title_short Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
title_full Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
title_fullStr Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
title_full_unstemmed Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
title_sort Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
author Teixeira, Alfredo
author_facet Teixeira, Alfredo
Fernandes, Aline
Pereira, Etelvina
Manuel, Aristides
Rodrigues, Sandra
author_role author
author2 Fernandes, Aline
Pereira, Etelvina
Manuel, Aristides
Rodrigues, Sandra
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Teixeira, Alfredo
Fernandes, Aline
Pereira, Etelvina
Manuel, Aristides
Rodrigues, Sandra
dc.subject.por.fl_str_mv Sheep
Goat
Cured legs
Chemical composition
Fatty acids profile
topic Sheep
Goat
Cured legs
Chemical composition
Fatty acids profile
description Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-01T00:00:00Z
2018-01-25T10:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/15066
url http://hdl.handle.net/10198/15066
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Teixeira, A.; Fernandes, Aline; Pereira, Etelvina; Manuel, Aristides; Rodrigues, Sandra (2017). Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat Science. ISSN 0309-1740. 134, p. 163-169
0309-1740
10.1016/j.meatsci.2017.08.002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799135296713916416

Registros relacionados