Qualidade do lombo de cordeiros submetido a dois tipos de cozimento

Detalhes bibliográficos
Autor(a) principal: Castro Alves, Luis Gustavo
Data de Publicação: 2014
Outros Autores: Mendes Fernandes, Alexandre Rodrigo, Ricardo, Hélio de Almeida, de Oliveira, Romildo Marques, da Cunha, Camila Magalhães, Cornélio, Thatiane da Cunha, Ozaki Hirata, Adriana Sathie, Souza Fuzikawa, Ingrid Harumi de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Agrarian (Dourados. Online)
Texto Completo: https://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711
Resumo: This study aimed to evaluate the effect of baking in an electric oven or electric grill on the characteristics of cooking losses, shear force and sensory characteristics loin (muscle Longisssimus lumborum) of lambs. Were utilized 120 samples of loin from lambs slaughtered at six months age and body condition score 3,0 (normal). The experimental design was completely randomized with two treatments (oven or grill) with 60 repetitions. The results of cooking loss and shear force were subjected to analysis of variance. In sensory analysis, we used the acceptance test with a linear scale of 9 cm and the results were subjected to chi-square test. The weight loss was greater (p
id UFGD-10_0aaaafde84a96e0b7fd499e45d42ee1f
oai_identifier_str oai:ojs.pkp.sfu.ca:article/2711
network_acronym_str UFGD-10
network_name_str Agrarian (Dourados. Online)
repository_id_str http://ojs.ufgd.edu.br/index.php/agrarian/oaihttp://ojs.ufgd.edu.br/index.php/agrarian/oai
spelling Qualidade do lombo de cordeiros submetido a dois tipos de cozimentoflavorjuicenesslamb meattasterstendernessThis study aimed to evaluate the effect of baking in an electric oven or electric grill on the characteristics of cooking losses, shear force and sensory characteristics loin (muscle Longisssimus lumborum) of lambs. Were utilized 120 samples of loin from lambs slaughtered at six months age and body condition score 3,0 (normal). The experimental design was completely randomized with two treatments (oven or grill) with 60 repetitions. The results of cooking loss and shear force were subjected to analysis of variance. In sensory analysis, we used the acceptance test with a linear scale of 9 cm and the results were subjected to chi-square test. The weight loss was greater (pEditora UFGD2014-07-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711Agrarian; v. 7 n. 26 (2014); 598-601Agrarian Journal; Vol. 7 No. 26 (2014); 598-6011984-2538reponame:Agrarian (Dourados. Online)instname:Universidade Federal da Grande Dourados (UFGD)instacron:UFGDporhttps://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711/1986Castro Alves, Luis GustavoMendes Fernandes, Alexandre RodrigoRicardo, Hélio de Almeidade Oliveira, Romildo Marquesda Cunha, Camila MagalhãesCornélio, Thatiane da CunhaOzaki Hirata, Adriana SathieSouza Fuzikawa, Ingrid Harumi deinfo:eu-repo/semantics/openAccess2018-06-11T09:25:58Zoai:ojs.pkp.sfu.ca:article/2711Revistahttps://ojs.ufgd.edu.br/index.php/agrarianPUBhttps://ojs.ufgd.edu.br/index.php/agrarian/oairevistaagrarian@ufgd.edu.br||1984-25381984-252Xopendoar:http://ojs.ufgd.edu.br/index.php/agrarian/oaihttp://ojs.ufgd.edu.br/index.php/agrarian/oai2018-06-11T09:25:58Agrarian (Dourados. Online) - Universidade Federal da Grande Dourados (UFGD)false
dc.title.none.fl_str_mv Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
title Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
spellingShingle Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
Castro Alves, Luis Gustavo
flavor
juiceness
lamb meat
tasters
tenderness
title_short Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
title_full Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
title_fullStr Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
title_full_unstemmed Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
title_sort Qualidade do lombo de cordeiros submetido a dois tipos de cozimento
author Castro Alves, Luis Gustavo
author_facet Castro Alves, Luis Gustavo
Mendes Fernandes, Alexandre Rodrigo
Ricardo, Hélio de Almeida
de Oliveira, Romildo Marques
da Cunha, Camila Magalhães
Cornélio, Thatiane da Cunha
Ozaki Hirata, Adriana Sathie
Souza Fuzikawa, Ingrid Harumi de
author_role author
author2 Mendes Fernandes, Alexandre Rodrigo
Ricardo, Hélio de Almeida
de Oliveira, Romildo Marques
da Cunha, Camila Magalhães
Cornélio, Thatiane da Cunha
Ozaki Hirata, Adriana Sathie
Souza Fuzikawa, Ingrid Harumi de
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Castro Alves, Luis Gustavo
Mendes Fernandes, Alexandre Rodrigo
Ricardo, Hélio de Almeida
de Oliveira, Romildo Marques
da Cunha, Camila Magalhães
Cornélio, Thatiane da Cunha
Ozaki Hirata, Adriana Sathie
Souza Fuzikawa, Ingrid Harumi de
dc.subject.por.fl_str_mv flavor
juiceness
lamb meat
tasters
tenderness
topic flavor
juiceness
lamb meat
tasters
tenderness
description This study aimed to evaluate the effect of baking in an electric oven or electric grill on the characteristics of cooking losses, shear force and sensory characteristics loin (muscle Longisssimus lumborum) of lambs. Were utilized 120 samples of loin from lambs slaughtered at six months age and body condition score 3,0 (normal). The experimental design was completely randomized with two treatments (oven or grill) with 60 repetitions. The results of cooking loss and shear force were subjected to analysis of variance. In sensory analysis, we used the acceptance test with a linear scale of 9 cm and the results were subjected to chi-square test. The weight loss was greater (p
publishDate 2014
dc.date.none.fl_str_mv 2014-07-02
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711
url https://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711/1986
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 Editora UFGD
publisher.none.fl_str_mv Editora UFGD
dc.source.none.fl_str_mv Agrarian; v. 7 n. 26 (2014); 598-601
Agrarian Journal; Vol. 7 No. 26 (2014); 598-601
1984-2538
reponame:Agrarian (Dourados. Online)
instname:Universidade Federal da Grande Dourados (UFGD)
instacron:UFGD
instname_str Universidade Federal da Grande Dourados (UFGD)
instacron_str UFGD
institution UFGD
reponame_str Agrarian (Dourados. Online)
collection Agrarian (Dourados. Online)
repository.name.fl_str_mv Agrarian (Dourados. Online) - Universidade Federal da Grande Dourados (UFGD)
repository.mail.fl_str_mv revistaagrarian@ufgd.edu.br||
_version_ 1792205857137623040

Registros relacionados