Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system

Detalhes bibliográficos
Autor(a) principal: Sañudo, Carlos
Data de Publicação: 2000
Outros Autores: Alfonso, Matilde J., Sánchez, Ana Cristina, Delfa, Rafael, 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/10198/795
Resumo: Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals.
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spelling Carcass and meat quality in light lambs from different fat classes in the EU carcass classification systemCarcassMeat qualityEU system classificationNinety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals.ElsevierBiblioteca Digital do IPBSañudo, CarlosAlfonso, Matilde J.Sánchez, Ana CristinaDelfa, RafaelTeixeira, Alfredo2008-09-09T16:08:09Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/795engSañudo, Carlos; Alfonso, Matilde J.; Sánchez, Ana Cristina; Delfa, Rafael; Teixeira, Alfredo (2000)- Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system. Meat Science. ISSN 0309-1740. 56:1 (2000) p. 89-940309-174010.1016/S0309-1740(00)00026-7info: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:RCAAP2023-11-21T10:03:52Zoai:bibliotecadigital.ipb.pt:10198/795Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:54:26.660362Repositório 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 Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
title Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
spellingShingle Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
Sañudo, Carlos
Carcass
Meat quality
EU system classification
title_short Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
title_full Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
title_fullStr Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
title_full_unstemmed Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
title_sort Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system
author Sañudo, Carlos
author_facet Sañudo, Carlos
Alfonso, Matilde J.
Sánchez, Ana Cristina
Delfa, Rafael
Teixeira, Alfredo
author_role author
author2 Alfonso, Matilde J.
Sánchez, Ana Cristina
Delfa, Rafael
Teixeira, Alfredo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Sañudo, Carlos
Alfonso, Matilde J.
Sánchez, Ana Cristina
Delfa, Rafael
Teixeira, Alfredo
dc.subject.por.fl_str_mv Carcass
Meat quality
EU system classification
topic Carcass
Meat quality
EU system classification
description Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the leanest animals.
publishDate 2000
dc.date.none.fl_str_mv 2000
2000-01-01T00:00:00Z
2008-09-09T16:08:09Z
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/10198/795
url http://hdl.handle.net/10198/795
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Sañudo, Carlos; Alfonso, Matilde J.; Sánchez, Ana Cristina; Delfa, Rafael; Teixeira, Alfredo (2000)- Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system. Meat Science. ISSN 0309-1740. 56:1 (2000) p. 89-94
0309-1740
10.1016/S0309-1740(00)00026-7
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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