Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/5962
Título: Characterization of collagen and fatty acid composition of “Carne Mirandesa-PDO” veal
Autor: Galvão, Lurdes
Moreira, Olga
Bessa, Rui
Alves, S.P.
Sousa, Fernando Ruivo de
Ribeiro, José Ramalho
Alves, Virgílio
Palavras-chave: PDO meat
Fatty acids
Data: 2006
Editora: EAAP; Wageningen Academic Publishers
Citação: Galvão, Lurdes; Moreira, Olga; Bessa, Rui; Alves, S.; Sousa, Fernando; Ribeiro, José Ramalho; Alves, Virgílio (2006). Characterization of collagen and fatty acid composition of “Carne Mirandesa-PDO” veal. In Ribeiro, J.M.C. Ramalho [et al.] Animal products from the Mediterranean area. The-Netherlands: EAAP; Wageningen Academic Publishers. p. 385-388. ISBN 978-90-76998-86-2
Resumo: The objective of this study was to evaluate chemical parameters related to meat quality, contributing to a better characterization of “Carne Mirandesa-PDO” veal. This study was made in three farms, from the Northeast region of Portugal (PG, FA1 and FA2), where calves were raised permanently indoors, nurse from their dams overnight, and fed with hay and concentrate made with local ingredients and soybean meal. Twenty five calves were slaughtered at 7 months old. Twenty four hours after slaughter, samples were collected from four different muscles: longissimus dorsi (LD), semimembranosus (SM), gluteus biceps femoris (GB) and triceps brachii caput longum (TBL), vacuum packaged and freeze-dried. Determinations of crude protein (CP), ether extract (EE), collagen and fatty acid were made. Collagen, CP and EE were significantly (p<0.001) affected by muscle type. Fatty acid composition was mostly affected by farm and by muscle type. The SM muscle was poor in saturated fatty acids (14:0, 15:0, 16:0, 17:0 and 18:0) and richer in polyunsaturated fatty acids than the other muscles. The ratio between n-3 and n-6 PUFA observed in this study are close to the usually found for pasture fed animals indicating the healthy value of “Carne-Mirandesa PDO” veal.
URI: http://hdl.handle.net/10198/5962
ISBN: 978-90-76998-86-2
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