Sistema de terminação de bovinos e ovinos sobre a qualidade e avaliação sensorial pelos consumidores da carne

• Ano de defesa: 2016
• Autor(a) principal: Eiras, Carlos Emanuel
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual de Maringá; Brasil; Programa de Pós-Graduação em Zootecnia; UEM; Maringá, PR; Centro de Ciências Agrárias
• Palavras-chave em Português: Casca de algodão; Alimentação animal; Maciez da carne; Cor instrumental; Escatol; Carne bovina; Qualidade; Carne ovina; Brasil.; Cottonseed hull; Instrumental colour; Skatole; Tenderness; Brazil.; Ciências Agrárias; Zootecnia
• Link de acesso: http://repositorio.uem.br:8080/jspui/handle/1/1625

The lambs study was aimed to determine the indole and skatole concentrations and the colour of perirenal and subcutaneous fat of lambs raised into three productive systems, as well, the sensory evaluation and the colour of Longissimus thoracis et lumborum (Ll) from 24 h to 8 days post mortem. Twenty-eighty non-castrated male Romane lambs were assigned into three treatments: A) grazing alfalfa, S) stall-feeding a concentrate-based diet, AS) grazing alfalfa followed by a 21-d concentrate-finishing period in stalls. The concentrate was given at a level that was adjusted to achieve similar growth paths in the three treatments. Lambs were thus slaughtered at mean 48.8 kg, 270 cm3 of testicular volume and 3.56 mm of subcutaneous fat thickness. The finishing period decreased the indole and skatole concentrations in the fat. The lambs concentrate-fed during 21 days indoors presented lower redness and higher lightness in the subcutaneous fat. Lightness of Ll was higher for stall-fed lambs, however, A and AS lambs presented higher redness. Redness of Ll was higher during the first three days of blooming. Ll yellowness was influenced from sixth day of blooming. Lightness of Ll increased from first to sixth day of blooming. Tenderness and juiciness were higher in the pasture-fed lambs. The finishing period decreased the Ll abnormal odour. Overall acceptability of stall-fed lambs was lower than pasture-fed lambs. The fast-finishing period indoors decrease the indole and skatole concentrations in the lambs? fat and has effect on sensory evaluation. The young bulls study was aimed to evaluate the cottonseed hull level in the high-concentrate diets, aging time and blooming time of Ll on carcass characteristics and chemical composition of meat, water holding capacity, tenderness, instrumental colour, lipid oxidation, visual appraisal and sensory evaluation of the meat, even as, habits and preferences of consumers. Were utilized thirty non-castrated crossbred bulls (½ Simmental vs. ½ Nellore) averaging initial LW 319 + 12.5 kg. The cottonseed hull treatments were assigned into the experimental units during 162 days and were allocated in the individual pens, as: CH21: cottonseed hull 210 g kg-1 on a DM basis, CH27: cottonseed hull 270 g kg-1 on a DM basis, and CH33: cottonseed hull 330 g kg-1 on a DM basis. Ll was sectioned into steaks with a 2.5-cm and were individually vacuum packaged, frozen or no-light refrigerated (2ºC) for 3, 7 or 14 days. In the same time, Ll steaks were refrigerated (4ºC) during 10 days to visual appraisal of consumers. Moisture, total lipids and cooking loss was influenced to the cottonseed hull level in the diets. The addition of 330 g kg-1 of cottonseed hull in the DM basis increased the Ll moisture and decreased the total lipids and the cooking loss. Lightness and yellowness of Ll were higher to intermediate cottonseed hull level. The lower cottonseed hull level reduced the lipid oxidation of Ll. Shear force was not influenced to the cottonseed hull level. However, the 7 and 14 of aging time increased the tenderness. The addition of 330 g kg-1 of cottonseed hull in the DM basis demonstrated better visual appraisal from second to sixth days of blooming by consumers. The visual appraisal and the willingness to buy reduced according blooming time. Flavour, tenderness and overall acceptability were not influenced to the cottonseed hull level in the diets. But, the Ll tenderness increased during the aging time (14 days). The consumers evaluated in this study, usually they consume beef 5 times for week, in fresh cut form, supermarket purchased and the colour was considered as the big one attribute during the meat buy. Besides, they have preferences for meat from heifers finished in pasture. The use of cottonseed hull until 330 g/kg into diet fed by bulls has no prejudicial effect on instrumental quality and improves the visual appraisal of meat.