Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
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=S0101-20612022000100752 |
Resumo: | Abstract The effect of high dietary lipid on the meat quality parameters of shoulder meat adult goats in raw meat and during curing and smoking was evaluated by classical and multivariate approaches. The animals were divided into two groups of different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) and whole full-fat linseed (FFLG, n = 9), with diets containing an ether extract content of 2.7% and 6.9%, respectively. The physicochemical attributes did not vary according to the experimental diets in raw meat. The colorimetric parameters and pH varied during curing and smoking. Through multivariate analysis the first two principal components (PC), it was possible to identified variables were highly importance the total variation (L*, a*, b*, C*, h*, and fat content) in raw meat and smoking. The fat content and color b* presented the highest scores for importance of the variable in the projection. Lipid supplementation of adult goats did not influence the quality parameters physicochemical of the raw shoulder meat. However, after curing and smoking there was a significant effect of diet on Hue angle (h*). |
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Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid dietsmall ruminantlinseedmeatprocessed productsAbstract The effect of high dietary lipid on the meat quality parameters of shoulder meat adult goats in raw meat and during curing and smoking was evaluated by classical and multivariate approaches. The animals were divided into two groups of different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) and whole full-fat linseed (FFLG, n = 9), with diets containing an ether extract content of 2.7% and 6.9%, respectively. The physicochemical attributes did not vary according to the experimental diets in raw meat. The colorimetric parameters and pH varied during curing and smoking. Through multivariate analysis the first two principal components (PC), it was possible to identified variables were highly importance the total variation (L*, a*, b*, C*, h*, and fat content) in raw meat and smoking. The fat content and color b* presented the highest scores for importance of the variable in the projection. Lipid supplementation of adult goats did not influence the quality parameters physicochemical of the raw shoulder meat. However, after curing and smoking there was a significant effect of diet on Hue angle (h*).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100752Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.19521info:eu-repo/semantics/openAccessOLIVEIRA,Felipe Brener Bezerra deFERNANDES,César Carneiro LinharesMONTENEGRO,Assis RubensOLIVEIRA,Iolly Tabata MarquesSILVA,Caroline PessoaLIMA,Francisco Wellington RodriguesCARNEIRO,Hilton Alexandre VidalBESERRA,Frederico JoséRÊGO,Aníbal Coutinho doRONDINA,Davideeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100752Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
title |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
spellingShingle |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet OLIVEIRA,Felipe Brener Bezerra de small ruminant linseed meat processed products |
title_short |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
title_full |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
title_fullStr |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
title_full_unstemmed |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
title_sort |
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet |
author |
OLIVEIRA,Felipe Brener Bezerra de |
author_facet |
OLIVEIRA,Felipe Brener Bezerra de FERNANDES,César Carneiro Linhares MONTENEGRO,Assis Rubens OLIVEIRA,Iolly Tabata Marques SILVA,Caroline Pessoa LIMA,Francisco Wellington Rodrigues CARNEIRO,Hilton Alexandre Vidal BESERRA,Frederico José RÊGO,Aníbal Coutinho do RONDINA,Davide |
author_role |
author |
author2 |
FERNANDES,César Carneiro Linhares MONTENEGRO,Assis Rubens OLIVEIRA,Iolly Tabata Marques SILVA,Caroline Pessoa LIMA,Francisco Wellington Rodrigues CARNEIRO,Hilton Alexandre Vidal BESERRA,Frederico José RÊGO,Aníbal Coutinho do RONDINA,Davide |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
OLIVEIRA,Felipe Brener Bezerra de FERNANDES,César Carneiro Linhares MONTENEGRO,Assis Rubens OLIVEIRA,Iolly Tabata Marques SILVA,Caroline Pessoa LIMA,Francisco Wellington Rodrigues CARNEIRO,Hilton Alexandre Vidal BESERRA,Frederico José RÊGO,Aníbal Coutinho do RONDINA,Davide |
dc.subject.por.fl_str_mv |
small ruminant linseed meat processed products |
topic |
small ruminant linseed meat processed products |
description |
Abstract The effect of high dietary lipid on the meat quality parameters of shoulder meat adult goats in raw meat and during curing and smoking was evaluated by classical and multivariate approaches. The animals were divided into two groups of different finishing strategies: without whole full-fat linseed (WFFLG, n = 9) and whole full-fat linseed (FFLG, n = 9), with diets containing an ether extract content of 2.7% and 6.9%, respectively. The physicochemical attributes did not vary according to the experimental diets in raw meat. The colorimetric parameters and pH varied during curing and smoking. Through multivariate analysis the first two principal components (PC), it was possible to identified variables were highly importance the total variation (L*, a*, b*, C*, h*, and fat content) in raw meat and smoking. The fat content and color b* presented the highest scores for importance of the variable in the projection. Lipid supplementation of adult goats did not influence the quality parameters physicochemical of the raw shoulder meat. However, after curing and smoking there was a significant effect of diet on Hue angle (h*). |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100752 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100752 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.19521 |
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.42 2022 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 |
_version_ |
1752126332835201024 |