Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/26733 |
Resumo: | Sixsty-four pigs during growth and in final growing were used to evaluate the effect of partial substitution of corn by inclusion of rice bran, wheat and cassava meal in swine diet upon the performance, carcass, leg, fat quality and Italian type salami produced with meat and bacon originated from the swine in the four treatments. The performance and feeding costs for 16 pigs in treatment were evaluated based on each kg suine produced. After slaugther 32 carcasses were chosen 8 in treatment, for the evaluation of quality characteristics. In each carcass samples of the leg meat and the bacon were collected to evaluate pH, water holding capacity (WHC), colour, centesimal composition, pigments, fatty acids profile, cholesterol and the microbiological counting. The leg meat and bacon of each carcass were used to produce 32 ties of salamis on which there were executed daily evaluations of pH and weekly evaluations of pigments during 28 maturation days. After elaboration pH, the rate of losses, hundredth composition, pigments and sensorial charactheristics were analised. At the shelf life, on 120 days, pH, centesimal composition, pigments, fatty acids profile, cholesterol, the microbiological millieu, sensorial charactheristics and volatiles compounds were measured. The greatest daily weight gain were observed in the corn diet (T2). The pigs submitted to the wheat diet (T3) or cassava meal (T4) showed greater daily weight gain if compared to rice bran diet (T1). The feed to gain ratio was better on T4, intermediate on T2 and T3, which do not differ between each other (p>0,05), and showed the worst one T1. The carcass charactheristics were close to publicated standards and T4 presented 3 % more meat on carcass if compared to T2. The pH1 e pHu on loin and leg meat were not different (p>0,05) between treatments and are in concordance with the literature. On leg meat, independently of treatment, colour and WHC presented normal values, and there is a positive relationship of 74 % between pHu and WHC; there were not detected difference (p>0,05) between treatments for humidity, fat and cholestherol. These determinated values were lower than the literature citations. The saturated fat was reduced with the alternative treatments, with the lowest values on T4. On meat and bacon the ratio of ω6 to ω3 were better on the alternative treatments, with better ratio on T4 (ratio of 9ω6/ω3 in meat). During the 28 days of salami maturation there occured a reduction on pH because of lactic acid formation and were observed an increasingly enhance of pigmentation. On salami, after its production, occured an increase (p≤0,05) in fat content on T1, but on average the treatments showed a reduction in 47% to 51,5% if compared to data of the literature; protein content was increased between 8 % and 22,6 % if compared with literature values. On salami shelf life at 120 days there was: reduction on fat content on T4 if compared with T1 and T2 (p≤0,05); lower cholestherol values on alternative treatments; better ω6/ω3 ratios on T3 and T4; an increase (p≤0,05) of 35,15% on total volatiles compounds in T1. The microbiological counting of raw material was low, allowing the lactic bacteria to prevail the contaminant ones, and on salami shelf life the counting was within the tolerance levels. In sensorial analisys, after maturation and after shelf life, the salami, obtained "good" grade evaluation, which results in its acceptance. One can conclude: Alternative ingredients as rice bran, wheat and cassava meal may be used as substitutes of corn during growth and in final growing pigs with reduction of feeding costs; the carcass quality, bacon and leg meat received influence of the treatments; the raw material, obtained with the feeding of alternative ingredients, when used on salami production held or improved their volatiles physicochemical, hundredth, microbiologic and sensorial charactheristics, the alternative treatments improved the ratio of ω6/ω3 and lowered the saturated fat on fresh meat, bacon and salami, reducing the cholestherol in these products in relation to the published literature. |
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2022-11-01T17:48:33Z2022-11-01T17:48:33Z2002-05-31http://repositorio.ufsm.br/handle/1/26733Sixsty-four pigs during growth and in final growing were used to evaluate the effect of partial substitution of corn by inclusion of rice bran, wheat and cassava meal in swine diet upon the performance, carcass, leg, fat quality and Italian type salami produced with meat and bacon originated from the swine in the four treatments. The performance and feeding costs for 16 pigs in treatment were evaluated based on each kg suine produced. After slaugther 32 carcasses were chosen 8 in treatment, for the evaluation of quality characteristics. In each carcass samples of the leg meat and the bacon were collected to evaluate pH, water holding capacity (WHC), colour, centesimal composition, pigments, fatty acids profile, cholesterol and the microbiological counting. The leg meat and bacon of each carcass were used to produce 32 ties of salamis on which there were executed daily evaluations of pH and weekly evaluations of pigments during 28 maturation days. After elaboration pH, the rate of losses, hundredth composition, pigments and sensorial charactheristics were analised. At the shelf life, on 120 days, pH, centesimal composition, pigments, fatty acids profile, cholesterol, the microbiological millieu, sensorial charactheristics and volatiles compounds were measured. The greatest daily weight gain were observed in the corn diet (T2). The pigs submitted to the wheat diet (T3) or cassava meal (T4) showed greater daily weight gain if compared to rice bran diet (T1). The feed to gain ratio was better on T4, intermediate on T2 and T3, which do not differ between each other (p>0,05), and showed the worst one T1. The carcass charactheristics were close to publicated standards and T4 presented 3 % more meat on carcass if compared to T2. The pH1 e pHu on loin and leg meat were not different (p>0,05) between treatments and are in concordance with the literature. On leg meat, independently of treatment, colour and WHC presented normal values, and there is a positive relationship of 74 % between pHu and WHC; there were not detected difference (p>0,05) between treatments for humidity, fat and cholestherol. These determinated values were lower than the literature citations. The saturated fat was reduced with the alternative treatments, with the lowest values on T4. On meat and bacon the ratio of ω6 to ω3 were better on the alternative treatments, with better ratio on T4 (ratio of 9ω6/ω3 in meat). During the 28 days of salami maturation there occured a reduction on pH because of lactic acid formation and were observed an increasingly enhance of pigmentation. On salami, after its production, occured an increase (p≤0,05) in fat content on T1, but on average the treatments showed a reduction in 47% to 51,5% if compared to data of the literature; protein content was increased between 8 % and 22,6 % if compared with literature values. On salami shelf life at 120 days there was: reduction on fat content on T4 if compared with T1 and T2 (p≤0,05); lower cholestherol values on alternative treatments; better ω6/ω3 ratios on T3 and T4; an increase (p≤0,05) of 35,15% on total volatiles compounds in T1. The microbiological counting of raw material was low, allowing the lactic bacteria to prevail the contaminant ones, and on salami shelf life the counting was within the tolerance levels. In sensorial analisys, after maturation and after shelf life, the salami, obtained "good" grade evaluation, which results in its acceptance. One can conclude: Alternative ingredients as rice bran, wheat and cassava meal may be used as substitutes of corn during growth and in final growing pigs with reduction of feeding costs; the carcass quality, bacon and leg meat received influence of the treatments; the raw material, obtained with the feeding of alternative ingredients, when used on salami production held or improved their volatiles physicochemical, hundredth, microbiologic and sensorial charactheristics, the alternative treatments improved the ratio of ω6/ω3 and lowered the saturated fat on fresh meat, bacon and salami, reducing the cholestherol in these products in relation to the published literature.Foram usados 64 suínos em crescimento e terminação para avaliar o efeito sobre o desempenho, a qualidade da carcaça, do pernil, da gordura e do salame tipo italiano fabricado com a carne e o toucinho produzido pelos suínos alimentados com farelo de arroz integral, trigo e farinha de mandioca em substituição ao milho. Foi avaliado o desempenho de 16 suínos por tratamento e determinado o custo da alimentação por kg de suíno produzido. Após o abate foram escolhidas 32 carcaças, sendo 8 por tratamento, para avaliação de suas características de qualidade. Em cada carcaça foram coletadas amostras do pernil e toucinho para avaliar pH, capacidade de retenção de água, cor, composição centesimal, pigmentos, composição em ácidos graxos, colesterol e contagem microbiológica. A carne do pernil e o toucinho de cada carcaça foram usados para fabricar 32 partidas de salames, nos quais foram realizadas avaliações diárias de pH e semanais de pigmentos durante 28 dias de maturação. Após a fabricação, avaliou-se o pH, a quebra, a composição centesimal, os pigmentos e as características sensoriais. Depois de 120 dias (shelf life) mensurou-se pH, composição centesimal, pigmentos, composição em ácidos graxos, colesterol, contagem microbiológica, características sensoriais e compostos voláteis. O maior ganho de peso diário foi observado para a dieta composta de milho (T2). Os suínos submetidos a dieta com trigo (T3) ou farinha de mandioca (T4) apresentaram maior ganho de peso do que os animais que receberam farelo de arroz integral (T1). A conversão alimentar (CA) foi melhor no T4, seguida do T2 e T3 que não diferiram entre si (p>0,05) e o T1 apresentou a pior CA. As características de carcaça estão dentro dos padrões referenciados e o T4 apresentou 3% a mais de carne na carcaça do que o T2. Para o pH1 e pHu no lombo e no pernil não houve diferença significativa (p>0,05) entre os tratamentos e estão em conformidade com o citado. No pernil, independente do tratamento predominou a cor e a CRA normal, havendo uma associação positiva de 74% entre o pHu e a CRA; não houve diferença significativa (p>0,05) entre os tratamentos para umidade, gordura e colesterol. Os valores determinados foram menores se comparados à citações da literatura. A gordura saturada diminuiu na carne com os tratamentos alternativos, obtendo menor valor no T4. Na carne e no toucinho melhorou a relação de ω6 e ω3 nos tratamentos alternativos, com melhor relação no T4 (razão de 9ω6/ω3 na carne). Durante os 28 dias de maturação do salame, houve uma redução no pH devido a formação de ácido láctico e um crescente aumento da pigmentação. No salame após concluída a sua fabricação, houve um aumento significativo (p≤0,05) da gordura no T1, mas na média entre os tratamentos houve uma redução entre 47% a 51,5% se comparados aos citados na literatura; a proteína obteve um aumento entre 8 e 22,6% se relacionar as médias dos tratamentos com os dados da bibliografia. No salame com shelf life de 120 dias houve: diminuição da gordura no T4 em relação ao T1 e T2 (p≤0,05); menor concentração de colesterol nos tratamentos alternativos; melhor relação de ω6/ω3 no T3 e no T4; aumento (p≤0,05) de 35,15% no número de compostos voláteis no T1. A contagem microbiológica da matéria-prima foi baixa, levando rapidamente as bactérias lácticas a suplantarem as contaminantes, e no salame shelf life a contagem esteve dentro da faixa de contaminação aceitável. Sensorialmente, os salames após maturado e após shelf life, obtiveram conceito “bom”, o que demonstra a sua aceitabilidade. Conclui-se que: alimentos alternativos como farelo de arroz integral, trigo e farinha de mandioca integral podem ser utilizados em substituição ao milho nas fases de crescimento e terminação dos suínos com diminuição dos custos de produção; a qualidade da carcaça, da gordura e do pernil recebeu influência da alimentação dos animais; as matérias-primas obtidas com alimentos alternativos quando utilizadas na fabricação do salame mantiveram ou melhoraram as características dos voláteis, físico-químicas, centesimais, microbiológicas e sensoriais dos mesmos; os tratamentos alternativos melhoraram a relação de ω6/ω3 e diminuíram a gordura saturada da carne “in natura”, do toucinho e do salame, reduzindo a quantidade de colesterol destes produtos em relação aos dados da literatura referenciada.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessSalame tipo italianoProdução de salameProdução de embutidosFabricação de salameCarcaçaCarne suínaEmbutidosAlimentação animalTecnologia de alimentosCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSInfluência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italianoInfluence of nutrition on swine carcass and leg meat quality for production of italian type salamiinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisTerra, Nelcindo Nascimentohttp://lattes.cnpq.br/4871318542229253Ludke, Jorge VitorFries, Leadir Lucy Martinshttp://lattes.cnpq.br/3980086971020795Campos, Rogério Manoel Lemes de500700000006600600600600600bfa3c97a-4d50-46ea-949a-c273c21e15f23db18119-45b8-456b-95c5-adf359f89ac1ceebd53a-8714-4cf1-8abe-a5254541dcd8259ee132-f44e-4af7-a95c-683d87867435reponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2002_CAMPOS_ROGÉRIO.pdfDIS_PPGCTA_2002_CAMPOS_ROGÉRIO.pdfDissertação de Mestradoapplication/pdf1081839http://repositorio.ufsm.br/bitstream/1/26733/1/DIS_PPGCTA_2002_CAMPOS_ROG%c3%89RIO.pdf4e09296dfcb0de101c6fb01a51b9988fMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
dc.title.alternative.eng.fl_str_mv |
Influence of nutrition on swine carcass and leg meat quality for production of italian type salami |
title |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
spellingShingle |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano Campos, Rogério Manoel Lemes de Salame tipo italiano Produção de salame Produção de embutidos Fabricação de salame Carcaça Carne suína Embutidos Alimentação animal Tecnologia de alimentos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
title_full |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
title_fullStr |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
title_full_unstemmed |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
title_sort |
Influência da alimentação na qualidade da carcaça suína e do pernil para a fabricação do salame tipo italiano |
author |
Campos, Rogério Manoel Lemes de |
author_facet |
Campos, Rogério Manoel Lemes de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Terra, Nelcindo Nascimento |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/4871318542229253 |
dc.contributor.referee1.fl_str_mv |
Ludke, Jorge Vitor |
dc.contributor.referee2.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3980086971020795 |
dc.contributor.author.fl_str_mv |
Campos, Rogério Manoel Lemes de |
contributor_str_mv |
Terra, Nelcindo Nascimento Ludke, Jorge Vitor Fries, Leadir Lucy Martins |
dc.subject.por.fl_str_mv |
Salame tipo italiano Produção de salame Produção de embutidos Fabricação de salame Carcaça Carne suína Embutidos Alimentação animal Tecnologia de alimentos |
topic |
Salame tipo italiano Produção de salame Produção de embutidos Fabricação de salame Carcaça Carne suína Embutidos Alimentação animal Tecnologia de alimentos CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Sixsty-four pigs during growth and in final growing were used to evaluate the effect of partial substitution of corn by inclusion of rice bran, wheat and cassava meal in swine diet upon the performance, carcass, leg, fat quality and Italian type salami produced with meat and bacon originated from the swine in the four treatments. The performance and feeding costs for 16 pigs in treatment were evaluated based on each kg suine produced. After slaugther 32 carcasses were chosen 8 in treatment, for the evaluation of quality characteristics. In each carcass samples of the leg meat and the bacon were collected to evaluate pH, water holding capacity (WHC), colour, centesimal composition, pigments, fatty acids profile, cholesterol and the microbiological counting. The leg meat and bacon of each carcass were used to produce 32 ties of salamis on which there were executed daily evaluations of pH and weekly evaluations of pigments during 28 maturation days. After elaboration pH, the rate of losses, hundredth composition, pigments and sensorial charactheristics were analised. At the shelf life, on 120 days, pH, centesimal composition, pigments, fatty acids profile, cholesterol, the microbiological millieu, sensorial charactheristics and volatiles compounds were measured. The greatest daily weight gain were observed in the corn diet (T2). The pigs submitted to the wheat diet (T3) or cassava meal (T4) showed greater daily weight gain if compared to rice bran diet (T1). The feed to gain ratio was better on T4, intermediate on T2 and T3, which do not differ between each other (p>0,05), and showed the worst one T1. The carcass charactheristics were close to publicated standards and T4 presented 3 % more meat on carcass if compared to T2. The pH1 e pHu on loin and leg meat were not different (p>0,05) between treatments and are in concordance with the literature. On leg meat, independently of treatment, colour and WHC presented normal values, and there is a positive relationship of 74 % between pHu and WHC; there were not detected difference (p>0,05) between treatments for humidity, fat and cholestherol. These determinated values were lower than the literature citations. The saturated fat was reduced with the alternative treatments, with the lowest values on T4. On meat and bacon the ratio of ω6 to ω3 were better on the alternative treatments, with better ratio on T4 (ratio of 9ω6/ω3 in meat). During the 28 days of salami maturation there occured a reduction on pH because of lactic acid formation and were observed an increasingly enhance of pigmentation. On salami, after its production, occured an increase (p≤0,05) in fat content on T1, but on average the treatments showed a reduction in 47% to 51,5% if compared to data of the literature; protein content was increased between 8 % and 22,6 % if compared with literature values. On salami shelf life at 120 days there was: reduction on fat content on T4 if compared with T1 and T2 (p≤0,05); lower cholestherol values on alternative treatments; better ω6/ω3 ratios on T3 and T4; an increase (p≤0,05) of 35,15% on total volatiles compounds in T1. The microbiological counting of raw material was low, allowing the lactic bacteria to prevail the contaminant ones, and on salami shelf life the counting was within the tolerance levels. In sensorial analisys, after maturation and after shelf life, the salami, obtained "good" grade evaluation, which results in its acceptance. One can conclude: Alternative ingredients as rice bran, wheat and cassava meal may be used as substitutes of corn during growth and in final growing pigs with reduction of feeding costs; the carcass quality, bacon and leg meat received influence of the treatments; the raw material, obtained with the feeding of alternative ingredients, when used on salami production held or improved their volatiles physicochemical, hundredth, microbiologic and sensorial charactheristics, the alternative treatments improved the ratio of ω6/ω3 and lowered the saturated fat on fresh meat, bacon and salami, reducing the cholestherol in these products in relation to the published literature. |
publishDate |
2002 |
dc.date.issued.fl_str_mv |
2002-05-31 |
dc.date.accessioned.fl_str_mv |
2022-11-01T17:48:33Z |
dc.date.available.fl_str_mv |
2022-11-01T17:48:33Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/26733 |
url |
http://repositorio.ufsm.br/handle/1/26733 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 |
dc.relation.authority.fl_str_mv |
bfa3c97a-4d50-46ea-949a-c273c21e15f2 3db18119-45b8-456b-95c5-adf359f89ac1 ceebd53a-8714-4cf1-8abe-a5254541dcd8 259ee132-f44e-4af7-a95c-683d87867435 |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações do UFSM instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Biblioteca Digital de Teses e Dissertações do UFSM |
collection |
Biblioteca Digital de Teses e Dissertações do UFSM |
bitstream.url.fl_str_mv |
http://repositorio.ufsm.br/bitstream/1/26733/1/DIS_PPGCTA_2002_CAMPOS_ROG%c3%89RIO.pdf http://repositorio.ufsm.br/bitstream/1/26733/2/license_rdf http://repositorio.ufsm.br/bitstream/1/26733/3/license.txt |
bitstream.checksum.fl_str_mv |
4e09296dfcb0de101c6fb01a51b9988f 4460e5956bc1d1639be9ae6146a50347 2f0571ecee68693bd5cd3f17c1e075df |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
repository.mail.fl_str_mv |
atendimento.sib@ufsm.br||tedebc@gmail.com |
_version_ |
1801485338501185536 |