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| Fernandes Júnior,G.A.; Lôbo,R.N.B.; Madruga,M.S.; Lôbo,A.M.B.O.; Vieira,L.S.; Facó,O.. |
| The aim of this study was to compare four genetic groups of sheep on the carcass and meat quality traits. Thirty-three contemporary and unrelated male lambs, all of single birth were used in the experiment, being thirteen from the Santa Inês (SI) breed, seven from the Brazilian Somali breed (BS), six from the Morada Nova (MN) breed and seven from the ½ Dorper - ½ Morada Nova (F1) crossbreed. The genotypes SI, BS and F1 presented similar performances in relation to hot and cold carcass weights, which values were 10.76±0.53kg and 10.46±0.52kg for SI, 9.20±0.73kg and 8.99±0.71kg for BS, and 9.35±0.73kg and 9.13±0.71kg for F1, respectively. The BS had a better hot carcass yield (47.10±0.88%) and cold carcass yield (46.00±0.87%). Better carcass conformation was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass yields; Commercial cuts; Shear force. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400037 |
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| Madruga,M.S.. |
| The effect of some precursors on the formation of meat flavour during heating has been investigated. A comparison of the influence of three different precursors, inosine-5'-monophosphate (5'-IMP), cysteine and thiamine, added to the meat systems, showed that formation of certain heterocyclic compounds, like sulfur-containing furans, dithiolanones and thiophenes, was significantly affected by changes in the concentration of precursors. However, aliphatic compounds, such as hydrocarbons, alcohols and ketones were not changed by these additions. Inosine-5'-monophosphate was established to be more effective than cysteine or thiamine in the formation of some "meaty" volatiles, i.e. the furanthiols, when its concentration was increased 10 times in raw meat. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat; Flavour; Precursors; 5'-IMP; Cysteine; Thiamine. |
| Ano: 1997 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611997000200016 |
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