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Orientador(es)
Resumo(s)
Ninety commercial lamb carcasses were analysed according to the four different fat classes in the light lamb European classiffication system. Shoulder fat increased 3%, muscle decreased 2% and bone decreased 1% for each class increase. No signifficant differences were found among fat classes regarding pH, WHC, cooking losses, juiciness, myoglobin content, meat colour measured
immediately after cutting (L*, a*, b*), odour intensity or flavour quality. Some differences were found in colour evolution through
ageing. Shear force decreased and tenderness and flavour intensity increased with fat class but this effect was only signifficant in the
leanest animals.
Descrição
Palavras-chave
Carcass Meat quality EU system classification
Contexto Educativo
Citação
Sañudo, Carlos; Alfonso, Matilde J.; Sánchez, Ana Cristina; Delfa, Rafael; Teixeira, Alfredo (2000)- Carcass and meat quality in light lambs from different fat classes in the EU carcass classification system. Meat Science. ISSN 0309-1740. 56:1 (2000) p. 89-94
Editora
Elsevier