Details

Autor(en) / Beteiligte

• Madruga, Marta Suely
• Arcanjo, Narciza Maria de Oliveira
• Alves Bezerra, Taliana Kênia
• Queiroz, Angela Lima Menezes de
• Pimentel, Katiuscia Menezes Lobo
• Queiroga, Rita de Cássia Ramos do Egypto
• Batista, Ana Sancha Malveira
• Dantas Guerra, Ingrid Conceição
• Fernandes, Rafaella de Paula Paseto
• Pereira Filho, José Morais
• Silva, Aderbal Marcos de Azevedo

Titel

Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

Ist Teil von

• Brazilian Journal of Food Technology, 2020, Vol.23

Ort / Verlag

Instituto de Tecnologia de Alimentos - ITAL

Erscheinungsjahr

2020

Beschreibungen/Notizen

• Abstract This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p < 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p < 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat.