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Meat quality of goat and sheep sausages

dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorPereira, Etelvina
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2014-10-17T11:17:07Z
dc.date.available2014-10-17T11:17:07Z
dc.date.issued2012
dc.description.abstractThe main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price. Carcasses from animals weighing more than the body weight allowed by PDO label specifications were used to produce fresh sausages. Sheep and goats sausages were produced in a traditional industry, in Northeast Portugal. The following characteristics were evaluated in the final product: pH, water activity (aw), heminic pigments, moisture, ashes, protein, total fat, hidroxiprolin, oxidation index and fatty acids profile. The analyses were performed in the Laboratory of Technology of Carcass and Meat Quality of Bragança Agrarian Scholl according to established protocols. Results showed significant differences between sheep and goats sausages in moisture, ashes, total fat content and fatty acids profile. Sheep’s sausages presented lower protein content, more ashes and higher fat content than goats’ sausages. The major fatty acids found were oleic (C18:1), palmitic (C16:0), stearic (C18:0) and linoleic (C18:2), mainly affecting the different portions of saturated fatty acids (SFA) with 3.51 and 2.52 g/100 g dry matter, monounsaturated (AGM) with 3.89 and 6.04 g/100 g dry matter, and poly-unsaturated fatty acids (PUFA) with 1.37 and 2.11 g/100 dry matter, in sheep and goat sausages respectively. Goat’s sausages presented significantly lower values for the main fatty acids than sheep’ sausages, which can be an important information to characterize the products and distinguish them. Results suggests that fatty acids profile can be an essential tool to detect alterations and would be useful to verify the authenticity of these kind of meat products.por
dc.identifier.citationTeixeira, A.; Pereira, Etelvina; Rodrigues, Sandra (2012). Meat quality of goat and sheep sausages. In XI International Conference on Goats. Gran Canaria, Espanhapor
dc.identifier.urihttp://hdl.handle.net/10198/10884
dc.language.isoengpor
dc.peerreviewedyespor
dc.titleMeat quality of goat and sheep sausagespor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceGran Canária, Espanhapor
oaire.citation.startPage239por
oaire.citation.titleXI International Conference on Goatspor
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameSandra
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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