Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

Detalhes bibliográficos
Autor(a) principal: Alvarenga,Tharcilla Isabella Rodrigues Costa
Data de Publicação: 2014
Outros Autores: Borba,Hirasilva, Moreno,Greicy Mitzi Bezerra, Araújo,Gherman Garcia Leal de, Mello,Juliana Lolli Malagoli de, Dourado,Rita de Cássia, Barbosa,José Carlos, Souza,Pedro Alves de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202252
Resumo: This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)
id UFSM-2_2c5e441f3ba9dd05c790acf289ab4edd
oai_identifier_str oai:scielo:S0103-84782014001202252
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)cooking losstendernessageingsheepThis study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)Universidade Federal de Santa Maria2014-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202252Ciência Rural v.44 n.12 2014reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20130017info:eu-repo/semantics/openAccessAlvarenga,Tharcilla Isabella Rodrigues CostaBorba,HirasilvaMoreno,Greicy Mitzi BezerraAraújo,Gherman Garcia Leal deMello,Juliana Lolli Malagoli deDourado,Rita de CássiaBarbosa,José CarlosSouza,Pedro Alves deeng2015-01-05T00:00:00ZRevista
dc.title.none.fl_str_mv Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
title Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
spellingShingle Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
Alvarenga,Tharcilla Isabella Rodrigues Costa
cooking loss
tenderness
ageing
sheep
title_short Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
title_full Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
title_fullStr Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
title_full_unstemmed Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
title_sort Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)
author Alvarenga,Tharcilla Isabella Rodrigues Costa
author_facet Alvarenga,Tharcilla Isabella Rodrigues Costa
Borba,Hirasilva
Moreno,Greicy Mitzi Bezerra
Araújo,Gherman Garcia Leal de
Mello,Juliana Lolli Malagoli de
Dourado,Rita de Cássia
Barbosa,José Carlos
Souza,Pedro Alves de
author_role author
author2 Borba,Hirasilva
Moreno,Greicy Mitzi Bezerra
Araújo,Gherman Garcia Leal de
Mello,Juliana Lolli Malagoli de
Dourado,Rita de Cássia
Barbosa,José Carlos
Souza,Pedro Alves de
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Alvarenga,Tharcilla Isabella Rodrigues Costa
Borba,Hirasilva
Moreno,Greicy Mitzi Bezerra
Araújo,Gherman Garcia Leal de
Mello,Juliana Lolli Malagoli de
Dourado,Rita de Cássia
Barbosa,José Carlos
Souza,Pedro Alves de
dc.subject.por.fl_str_mv cooking loss
tenderness
ageing
sheep
topic cooking loss
tenderness
ageing
sheep
description This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)
publishDate 2014
dc.date.none.fl_str_mv 2014-12-01
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=S0103-84782014001202252
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014001202252
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20130017
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.44 n.12 2014
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140546340782080

Registros relacionados