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Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal

2016Journal article Open access
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dc.contributor.authorOrtega Bonilla, Rubén Andrés
dc.contributor.authorChito-Trujillo, Diana M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2018-06-18T10:33:53Z
dc.date.available2018-06-18T10:33:53Z
dc.date.issued2016
dc.description.abstractPhysical properties and color parameters were compared in goat and sheep meat blankets ‘‘mantas’’ obtained after salting and air-drying processes at 8–10 C for 48 and 120 h, respectively. Animal which were used in preparation process did not meet the requirement of age and weight to be involved into the classifications of Protected Designation of Origin or Geographical Indication established by Portuguese regulations. pH, water activity (aw), water holding capacity (WHC) and texture were assessed in longissimus dorsi muscle of fresh meat samples. The processes of product fabrication consisted of six stages: ageing, deboning and obtaining of mantas, salting, stumbling, washing, air drying and vacuum packaging. Color CIELAB parameters were monitored during salting and air-drying processes at subscapularis and semimembranosus muscles. Significant differences were found between physical characteristics of fresh meats; texture and WHC were the factors most influenced by ageing. Sheep meat blankets reached values of L*, b* and C* higher than the goat but a lower value of a*.pt_PT
dc.description.sponsorshipThis study was framed in the project of cooperation among Carcass and Meat Quality and Technology Laboratory of Agrarian School of Braganc¸a, ANCRAS—Serrana Goat National Association of Breed Producers, ACOB—Braganc¸ana Sheep National Association of Breed Producers and Bı´saro Salsicharia Tradicional and financially supported by BISOVICAP.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOrtega, A.; Chito, D.; Teixeira, A. (2016). Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal. Journal of Food Measurement and Characterization. ISSN 2193-4126. 10:3, p. 670-675pt_PT
dc.identifier.doi10.1007/s11694-016-9350-zpt_PT
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10198/17715
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSmall ruminantspt_PT
dc.subjectMeat qualitypt_PT
dc.subjectSalted meatpt_PT
dc.titleComparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugalpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage675pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage670pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume10pt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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