Maturity and quality of cuts of meat lambs finished on confinement

• Grant number: 12/12803-8
• Support Opportunities: Scholarships in Brazil - Master
• Start date: September 01, 2012
• End date: January 31, 2014
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Rafael Silvio Bonilha Pinheiro
• Grantee: Laetitia Marie Louise Chadouteaud
• Host Institution: Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil

Abstract

The research work is carried out to evaluate the quality of the meat cuts contrary file (Longissimus dorsi), steak (Biceps femoris), the heart of the palette (Supraspinatus) and tenderloin (Psoas major) from lambs finished in feedlot. The meat will be vacuum packed and then cooled and aged for five periods: 3, 7, 14, 21 and 30 days. The analyzes will be performed in the laboratories of microbiology and technology of products of animal origin, in the faculty of engineering, Ilha Solteira campus. Will take place qualitative analyzes of the flesh, by determining the ph, color, lipid oxidation, the ability to retain water, cooking loss, the shear force and exudate. There will also be determining the microbiological analyzes are: fecal coliforms, total coliforms, fungi, molds, salmonella and mesophiles. The experiment will be fully and randomized with six treatments (chilled meat and matured for 3, 7, 14, 21 and 30 days) with twelve repetitions each. (AU)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

CHADOUTEAUD, Laetitia Marie Louise. Maturação e qualidade de cortes cárneos de cordeiros terminados em confinamento. 2014. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Engenharia. Ilha Solteira Ilha Solteira.