Maryane Gluck Torres

Características quantitativas da carcaça de cordeiros Santa Inês, abatidos com diferentes espessuras de gordura subcutânea

The present work aimed to study the carcass quantitative characteristics of Santa Ines lambs in a feedlot, slaughtered of three different subcutaneous fat thickness (SFT) levels. Were used for a total of 24 uncastrated lambs with 100 days of age and 22.7 ± 3.75kg body weight. The animals were randomly distributed into one of the three groups: slaughtered at 2, 3 and 4mm of subcutaneous fat thickness (SFT) levels, with eight lambs of each SFT. The data analyses was done by SAEG software using Tukey test at 5% significance level. The lambs slaughtered at 2 mm of SFT showed higher yields of liver (2.12%), spleen (0.32%), head (6.69%) and legs (3.08%), however, for higher values of SFT the yields decreased. The carcass source yield, carcass slaughter yield, carcass commercial yield, carcass biological yield, the body weights and carcass weights were influenced by SFT (p < 0.05), the lambs slaughtered at 4 mm SFT showed higher values than the lambs slaughtered at 2 mm SFT. When the level SFT was increased of Longissimus dorsi were found that increased fat proportion, decreased bone proportion and no have effect of muscle proportion. In conclusion, we recommend to slaughter lambs at 3 mm subcutaneous fat thickness level, because this provided better results for carcass quantitative characteristics.

Physicochemical and sensory traits of meat from Santa Inês lambs slaughtered with different subcutaneous fat thicknesses

Physical (pH, color, tenderness, and cooking weight loss), chemical (moisture, crude protein, ash, and lipids) and sensory (odor, flavor, juiciness, and overall acceptance) characteristics of meat from Santa Ines lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT) were evaluated. Samples of the longissimus dorsi muscles were removed from 24 male uncastrated lambs distributed in a completely randomized design with three treatments and eight replicates. Weightings and ultrasound evaluations were performed every 14 days. No significant differences were observed for pH0h, which averaged 6.24. Lambs slaughtered with 4.0 mm SFT differed from the treatments with 2.0 and 3.0 mm as to the pH24h values. The meat from lambs slaughtered with 3.0 and 4.0 mm SFT showed a greater lightness (L*) value. Meat tenderness (2.21 kgf/cm2), cooking weight loss (13.90%), moisture (74.39%), and crude protein (22.10%) contents were not affected by the SFT. For the total lipid contents of the meat, significant differences were observed between the lambs slaughtered with 2.0 mm and those with 3.0 and 4.0 mm SFT. The sensory traits were not affected by the SFT with which the lambs were slaughtered. Lambs slaughtered with 4.0 mm SFT remained 33 days longer in feedlot and showed similar live weights at slaughter to those with 3.00 mm. It is recommended to slaughter Santa Ines lambs with a subcutaneous fat thickness of 3.00 mm.

Tecnologia de produção em kafta de carne de ovelhas suplementadas com grão de linhaça

Sixteen sheep was used at the end of reproductive life, divided into two groups of eight animals fed for 60 days with complete ration containing zero or 10% linseed. After the slaughter the legs were deboned and used in kafta processing. Chemical and sensory analyzes were conducted to evaluate consumer acceptance. There was no difference (P>0.05) for moisture (70.49%) and mineral matter (1.28%). The crude protein and total lipids had higher averages for kaftas made with meat from sheep supplemented with linseed. The evaluations demonstrated that this product was accepted by 79.6% of the panelists, and 88.9% of men and 81.2% of women who participated in the sensory panel buy the product. Kaftas has a viable production and nutritional quality, and well accepted by consumers of both genders and age. Kaftas from ewe meat, supplemented with linseed had the highest acceptance, showing positive effect on sensory analysis, which suggests the use of grain to differentiate the product.