Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Detalhes bibliográficos
Autor(a) principal: Medeiros,Ertha Janine Lacerda de
Data de Publicação: 2012
Outros Autores: Mendonça,Francisco Harley de Oliveira, Queiroga,Rita de Cássia Ramos do Egypto, Madruga,Marta Suely
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400020
Resumo: Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.
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spelling Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid regionanglo nubianboergenotypesgoatmeat qualitySPRDThirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400020Food Science and Technology v.32 n.4 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000102info:eu-repo/semantics/openAccessMedeiros,Ertha Janine Lacerda deMendonça,Francisco Harley de OliveiraQueiroga,Rita de Cássia Ramos do EgyptoMadruga,Marta Suelyeng2012-12-17T00:00:00Zoai:scielo:S0101-20612012000400020Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-12-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
title Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
spellingShingle Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
Medeiros,Ertha Janine Lacerda de
anglo nubian
boer
genotypes
goat
meat quality
SPRD
title_short Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
title_full Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
title_fullStr Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
title_full_unstemmed Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
title_sort Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region
author Medeiros,Ertha Janine Lacerda de
author_facet Medeiros,Ertha Janine Lacerda de
Mendonça,Francisco Harley de Oliveira
Queiroga,Rita de Cássia Ramos do Egypto
Madruga,Marta Suely
author_role author
author2 Mendonça,Francisco Harley de Oliveira
Queiroga,Rita de Cássia Ramos do Egypto
Madruga,Marta Suely
author2_role author
author
author
dc.contributor.author.fl_str_mv Medeiros,Ertha Janine Lacerda de
Mendonça,Francisco Harley de Oliveira
Queiroga,Rita de Cássia Ramos do Egypto
Madruga,Marta Suely
dc.subject.por.fl_str_mv anglo nubian
boer
genotypes
goat
meat quality
SPRD
topic anglo nubian
boer
genotypes
goat
meat quality
SPRD
description Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400020
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000102
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.4 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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