Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/46284 |
Resumo: | This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and retail hind leg (33.88%), foreleg (15.51%), loin (11.63%), and back (39.83%) cuts were assessed, with total meat-to-bone ratio of 1.65. The meat proximate composition and technological characteristics pH, water retention capacity, and total collagen were similar to meat of commonly market species. Rabbit meat color was light (L* = 65.93) and with a low shade of red (C * = 19.24 and h = 52.79 °) due to the low content of heme pigments (19.89 µg acid hematin/g). The obtained MDRM met the levels of protein and fat required by Brazilian legislation, but a high calcium content (1.45% dry basis). It can be concluded that rabbits represent a viable unconventional meat resource with high potential for use in processing. In addition to raw meat, MDRM can also be obtained to be used as a meat ingredient in industrial products. |
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Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meatCoelhos como fonte de carne sustentável: características de carcaça e qualidade tecnológica da carne e da carne mecanicamente separadaConejos como fuente de carne sostenible: características del canal y calidad tecnológica de la carne y de la carne separada mecánicamenteCunicultureIndustrializationMeat processingCuniculturaIndustrializaçãoCarne - ProcessamentoThis study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and retail hind leg (33.88%), foreleg (15.51%), loin (11.63%), and back (39.83%) cuts were assessed, with total meat-to-bone ratio of 1.65. The meat proximate composition and technological characteristics pH, water retention capacity, and total collagen were similar to meat of commonly market species. Rabbit meat color was light (L* = 65.93) and with a low shade of red (C * = 19.24 and h = 52.79 °) due to the low content of heme pigments (19.89 µg acid hematin/g). The obtained MDRM met the levels of protein and fat required by Brazilian legislation, but a high calcium content (1.45% dry basis). It can be concluded that rabbits represent a viable unconventional meat resource with high potential for use in processing. In addition to raw meat, MDRM can also be obtained to be used as a meat ingredient in industrial products.Para determinar o seupotencial de uso pela indústria, esta pesquisa objetivou avaliar as características de carcaça e a qualidade da carne in natura e da carne mecanicamente separada (CMS) de coelhos da cruza Nova Zelândia × Botucatu. Foram avaliados os rendimentos médios de carcaça (52,46%) e dos cortes perna traseira (33,88%), perna dianteira (15,51%), lombo (13,63%) e dorso (39,83%), tendo uma razão carne/osso total de 1,65. A composição centesimal e as características tecnológicas pH, capacidade de retenção de água e colágeno total da carne foram similares às carnes das espécies comumente comercializadas. A carne de coelho possui uma cor clara (L* = 65,93) e de vermelho pouco intenso(C* = 19.24 e h = 52.79°) devido ao baixo teor de pigmentos heme (19,89 μg hematina acida/g). A CMS obtida atendeu aos teores de proteína e gordura exigidos pela legislação brasileira, mas com o alto conteúdo de cálcio (1,45% base seca). Concluiu-se que os coelhos representam um recurso viável de carne não-convencional com alto potencial de uso no processamento. Além da carne, a CMS também pode ser obtida para ser usada como ingrediente em produtos cárneos industriais.CDRR Editors2021-05-14T19:07:48Z2021-05-14T19:07:48Z2020-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPAULA, M. M. de O. et al. Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat. Research, Society and Development, Vargem Grande Paulista, v. 9, n.11, e5029119906, 2020. DOI: http://dx.doi.org/10.33448/rsd-v9i11.9906.http://repositorio.ufla.br/jspui/handle/1/46284Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessPaula, Marielle Maria de OliveiraBittencourt, Márcia TeixeiraOliveira, Thales Leandro Coutinho deBueno, Lethícia OlímpioRodrigues, Lorena MendesSoares, Elizânia RibeiroMachado, Luiz CarlosRamos, Alcinéia de Lemos SouzaRamos, Eduardo Mendeseng2021-05-14T19:08:10Zoai:localhost:1/46284Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-05-14T19:08:10Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat Coelhos como fonte de carne sustentável: características de carcaça e qualidade tecnológica da carne e da carne mecanicamente separada Conejos como fuente de carne sostenible: características del canal y calidad tecnológica de la carne y de la carne separada mecánicamente |
title |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
spellingShingle |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat Paula, Marielle Maria de Oliveira Cuniculture Industrialization Meat processing Cunicultura Industrialização Carne - Processamento |
title_short |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
title_full |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
title_fullStr |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
title_full_unstemmed |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
title_sort |
Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat |
author |
Paula, Marielle Maria de Oliveira |
author_facet |
Paula, Marielle Maria de Oliveira Bittencourt, Márcia Teixeira Oliveira, Thales Leandro Coutinho de Bueno, Lethícia Olímpio Rodrigues, Lorena Mendes Soares, Elizânia Ribeiro Machado, Luiz Carlos Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author_role |
author |
author2 |
Bittencourt, Márcia Teixeira Oliveira, Thales Leandro Coutinho de Bueno, Lethícia Olímpio Rodrigues, Lorena Mendes Soares, Elizânia Ribeiro Machado, Luiz Carlos Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Paula, Marielle Maria de Oliveira Bittencourt, Márcia Teixeira Oliveira, Thales Leandro Coutinho de Bueno, Lethícia Olímpio Rodrigues, Lorena Mendes Soares, Elizânia Ribeiro Machado, Luiz Carlos Ramos, Alcinéia de Lemos Souza Ramos, Eduardo Mendes |
dc.subject.por.fl_str_mv |
Cuniculture Industrialization Meat processing Cunicultura Industrialização Carne - Processamento |
topic |
Cuniculture Industrialization Meat processing Cunicultura Industrialização Carne - Processamento |
description |
This study aimed to characterize rabbit carcass traits, meat quality, and mechanically deboned meat (MDRM) from New Zealand × Botucatu crossbred rabbits to determine the potential use by the meat industry. Average yields of the carcass (52.46%) and retail hind leg (33.88%), foreleg (15.51%), loin (11.63%), and back (39.83%) cuts were assessed, with total meat-to-bone ratio of 1.65. The meat proximate composition and technological characteristics pH, water retention capacity, and total collagen were similar to meat of commonly market species. Rabbit meat color was light (L* = 65.93) and with a low shade of red (C * = 19.24 and h = 52.79 °) due to the low content of heme pigments (19.89 µg acid hematin/g). The obtained MDRM met the levels of protein and fat required by Brazilian legislation, but a high calcium content (1.45% dry basis). It can be concluded that rabbits represent a viable unconventional meat resource with high potential for use in processing. In addition to raw meat, MDRM can also be obtained to be used as a meat ingredient in industrial products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11 2021-05-14T19:07:48Z 2021-05-14T19:07:48Z |
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 |
PAULA, M. M. de O. et al. Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat. Research, Society and Development, Vargem Grande Paulista, v. 9, n.11, e5029119906, 2020. DOI: http://dx.doi.org/10.33448/rsd-v9i11.9906. http://repositorio.ufla.br/jspui/handle/1/46284 |
identifier_str_mv |
PAULA, M. M. de O. et al. Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat. Research, Society and Development, Vargem Grande Paulista, v. 9, n.11, e5029119906, 2020. DOI: http://dx.doi.org/10.33448/rsd-v9i11.9906. |
url |
http://repositorio.ufla.br/jspui/handle/1/46284 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
CDRR Editors |
publisher.none.fl_str_mv |
CDRR Editors |
dc.source.none.fl_str_mv |
Research, Society and Development reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1815439147769266176 |