| Grant number: | 10/07121-0 |
| Support Opportunities: | Regular Research Grants |
| Start date: | November 01, 2010 |
| End date: | January 31, 2013 |
| Field of knowledge: | Agronomical Sciences - Animal Husbandry - Animal Production |
| Principal Investigator: | Rafael Silvio Bonilha Pinheiro |
| Grantee: | Rafael Silvio Bonilha Pinheiro |
| Host Institution: | Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil |
| Associated researchers: | Antonio Fernando Bergamaschine ; Hirasilva Borba |
Abstract
Frosting and mainly freezing are the most used methods for sheep meat conservation in Brazil, making research studies necessary to know the quality of meat stored by means of those conservation methods. The work will be carried out at the sheep raising sector of the department of biology and animal science of the FEIS/Unesp, Ilha Solteira/SP. 25 Santa Ines non-castrated lambs will be used, with initial weight of 15kg and average age of 55 days old, terminated in confinement with volumous:concentrate ratio of 40:60 and slaughtered with 32 kg of body weight. The quality of frozen Longissimus dorsi muscle (48 hours after slaughter) stored for different periods (3, 6, 9 and 12 months of frosting) will be evaluated and ph, color (luminosity and red and yellow intensity values), losses by cooking, water retention capacity and shearing force of the sheep meat will be determined. The exudation released in cooled and stored (frozen) meat for different periods will be quantified and its lipid oxidation will be also evaluated. The experimental design will be totally randomized, with five periods (storage of frozen and frost meat for 3, 6,9 and 12 months) and five repetitions per period. (AU)
| Articles published in Agência FAPESP Newsletter about the research grant: |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |