Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals

Detalhes bibliográficos
Autor(a) principal: Oliveira, António Filipe Gomes de Faria
Data de Publicação: 2014
Outros Autores: Rodrigues, Sandra, Leite, Ana, Paulos, Kátia, Pereira, Etelvina, Teixeira, Alfredo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/16136
Resumo: The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P <0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono- and polyunsaturated fat content (P <0.001) was found in ewes. The others chemical determinations did not present differences (P >0.05) for the species effect.
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spelling Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animalsGoatEweMeatProcessed productThe effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P <0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono- and polyunsaturated fat content (P <0.001) was found in ewes. The others chemical determinations did not present differences (P >0.05) for the species effect.Biblioteca Digital do IPBOliveira, António Filipe Gomes de FariaRodrigues, SandraLeite, AnaPaulos, KátiaPereira, EtelvinaTeixeira, Alfredo2018-03-02T14:29:31Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16136engOliveira, António F.; Rodrigues, Sandra; Leite, Ana; Paulos, Kátia; Pereira, Etelvina; Teixeira, A. (2014). Short Communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals. Canadian Journal of Animal Science. ISSN 0008-3984. 94:3, p. 459-4620008-398410.4141/cjas2013-200info: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:RCAAP2023-11-21T10:37:03Zoai:bibliotecadigital.ipb.pt:10198/16136Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:05:21.274073Repositório 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 Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
title Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
spellingShingle Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
Oliveira, António Filipe Gomes de Faria
Goat
Ewe
Meat
Processed product
title_short Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
title_full Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
title_fullStr Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
title_full_unstemmed Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
title_sort Short communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals
author Oliveira, António Filipe Gomes de Faria
author_facet Oliveira, António Filipe Gomes de Faria
Rodrigues, Sandra
Leite, Ana
Paulos, Kátia
Pereira, Etelvina
Teixeira, Alfredo
author_role author
author2 Rodrigues, Sandra
Leite, Ana
Paulos, Kátia
Pereira, Etelvina
Teixeira, Alfredo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Oliveira, António Filipe Gomes de Faria
Rodrigues, Sandra
Leite, Ana
Paulos, Kátia
Pereira, Etelvina
Teixeira, Alfredo
dc.subject.por.fl_str_mv Goat
Ewe
Meat
Processed product
topic Goat
Ewe
Meat
Processed product
description The effect of species on quality of a cured meat product (mantas) was analyzed in eight culled ewes and eight culled goats. Carcasses were aged at 4 degrees C for 4 d, deboned, salted for 96 h and dried for 48 h. Samples (in triplicate) from the longissimus dorsi (LD) were analyzed for pH and water activity (a(w)). Samples of cured LD were subjected to chemical analyses. It was possible to conclude that cured goat meat had higher moisture content (P <0.001) than cured ewe meat, 44 and 51%, respectively. Directly related to the moisture content, a higher total, saturated, mono- and polyunsaturated fat content (P <0.001) was found in ewes. The others chemical determinations did not present differences (P >0.05) for the species effect.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
2018-03-02T14:29:31Z
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/10198/16136
url http://hdl.handle.net/10198/16136
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Oliveira, António F.; Rodrigues, Sandra; Leite, Ana; Paulos, Kátia; Pereira, Etelvina; Teixeira, A. (2014). Short Communication: Quality of ewe and goat meat cured product mantas. An approach to provide value added to culled animals. Canadian Journal of Animal Science. ISSN 0008-3984. 94:3, p. 459-462
0008-3984
10.4141/cjas2013-200
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
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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
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