Qualidade física do músculo Longissimus dorsi de suínos em duas diferentes classes sexuais

• Autor(a) principal: Brunhara, Laís Fernanda
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/213906
• topic: Coloração da carne; Força de cisalhamento; Marmoreio; Suinocultura

In Brazil, besides playing an important role in food culture, pig farming plays an important role for the national economy and has great growth potential, with increasing prominence in the livestock sector. The aim of this study was to evaluate the influence of sexual class on the physical quality of pork. The study was developed at the Laboratory of Animal Food Analysis (LaOra) of the Department of da Faculdade de Ciências Agrárias e Veterinárias – UNESP, Campus de Jaboticabal, São Paulo. Castrated male pigs and females of commercial lineage, with 168 days of age and average weight of 125 kg, slaughtered in a commercial slaughterhouse were used. The physical quality of the Longissimus dorsi muscle was compared between the sex classes, totaling 60 samples with thirty replicates per treatment. Laboratory analyses were performed to obtain pH, color, marmoree, water retention capacity (WRC), cooking weight loss (CWL) and shear force (SF). Castrated males had higher a* value (9.11) compared to females (8.56), as well as higher marbling score (2.69) and lower shear force (3.87 kgf) with the same shown 2.49 and 4.07 kgf, respectively. In this study, castrated males have meat with higher a* values, in addition to being softer according to an instrumental analysis, when compared to meat from females.