Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat

Detalhes bibliográficos
Autor(a) principal: Paula, Marielle Maria de Oliveira
Data de Publicação: 2020
Outros Autores: 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
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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spelling 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)
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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)
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