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首页> 外文期刊>Tropical Animal Health and Production >Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights
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Physical, chemical and sensorial parameters for lambs of different groups, slaughtered at different weights

机译：屠宰不同重量的不同组羔羊的物理，化学和感官参数

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摘要

The object of this experiment was to study physicochemical and sensorial traits in the 11th and 13th ribs of 24 Santa Ines (SI), 24 1/2 Ile de France × 1/2 Santa Inês (ILE × SI) and 8 1/2 Texel × 1/2 Santa Inês (TE × SI), slaughtered at different weights (30, 35, 40 and 45 kg, respectively). Subjective measurements (marbling, colour and texture) were carried out on the Longissimus dorsi, as well as initial pH (0 h) and final pH (24 h) after slaughter. The experiment was in a 3 × 4 factorial design and analysed using general linear model and correlation procedures in SAS®. Breed group did not influence colour (3.32), shear force (3.57 kg-force (kgf)) or loss in cooking (24.05%) of the L. dorsi, but slaughter weight affected these, with stronger colour, tougher meat and greater loss in cooking as slaughter weight increased. For sensorial analysis, the L. dorsi were cut, identified and evaluated by 30 untrained judges using a linear scale. Significant differences were detected in preference (6.61 points), tenderness (6.32 points), succulence (6.33 points) and flavour (7.08 points) of the meat from different breed groups and slaughter weights. For preference, all meats were well accepted although the crossbred animals slaughtered at 45 kg were less acceptable.
机译：本实验的目的是研究24个Santa Ines（SI），24 1/2法兰西岛×1/2 SantaInês（ILE×SI）和8 1/2 Texel的第11和13个肋骨的理化和感官特征×1/2 SantaInês（TE×SI），以不同的重量（分别为30、35、40和45公斤）被屠宰。在Longissimus dorsi上进行主观测量（大理石花纹，颜色和质地），以及在屠宰后进行初始pH（0 h）和最终pH（24 h）。实验采用3×4因子设计，并使用SAS®中的常规线性模型和相关程序进行分析。品种组不影响背阔乳的颜色（3.32），剪切力（3.57 kg-力（kgf））或烹饪损失（24.05％），但屠宰体重影响这些，色泽更强，肉更坚硬且损失更大屠宰体重增加时在烹饪中。为了进行感官分析，由30名未经训练的评委使用线性标尺对背果乳进行切割，鉴定和评估。不同品种和屠宰体重的肉在偏好性（6.61分），嫩度（6.32分），肉质（6.33分）和风味（7.08分）上有显着差异。优选地，所有肉类都被很好地接受，尽管以45公斤屠宰的杂种动物更不可接受。

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