Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato

• Autor(a) principal: Silva Iocca, Andreia Fernanda
• Data de Publicação: 2015
• Outros Autores: Lucas, Daniel Silva, Fausto, Daiane Aparecida, Delgado, Eduardo Francisquine, Nedel Pertile, Simone Fernanda, Janzantti, Natlia Soares [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2015000500417&lng=pt&nrm=iso&tlng=en; http://hdl.handle.net/11449/128828
• topic: Beta-adrenergic agonist; Animal welfare; Gonadotropin; Injection marinade; Meat quality; Sodium tripolyphosphate; Agonista β-adrenérgico; Bem-estar animal; Gonadotropina; Marinação por injeção; Qualidade de carne; Tripolifosfato de sódio

The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts.