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

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

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).

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Bibliographic Details
Main Authors: ALVARENGA, T. I. R. C., BORBA, H., MORENO, G. M. B., ARAUJO, G. G. L. de, MELLO, J. L. M. de, DOURADO, R. de C., BARBOSA, J. C., SOUZA, P. A. de
Other Authors: THARCILLA ISABELLA RODRIGUES COSTA ALVARENGA, UFLA; HIRASILVA BORBA, Unesp, Jaboticabal; GREICY MITZI BEZERRA MORENO, UFAL; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; JULIANA LOLLI MALAGOLI DE MELLO, UNESP, Jaboticabal; RITA DE CÁSSIA DOURADO, UNESP, Jaboticabal; JOSÉ CARLOS BARBOSA, UNESP, Jaboticabal; PEDRO ALVES DE SOUZA, Unesp, Jaboticabal.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: Ciência Rural, v. 44, n. 12, p. 2252-2257, dez, 2014. 2022-12-07
Subjects:Paleta, Erva-sal, Perda por cocção, Carne de cordeiros, Ovino, Atriplex nummularia,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149341
http://dx.doi.org/10.1590/0103-8478cr20130017
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Summary: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).

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