Chemical composition of sheep meat under different drying methods

• Grant number: 14/11660-4
• Support type: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): June 01, 2015
• Effective date (End): May 31, 2016
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Rafael Silvio Bonilha Pinheiro
• Grantee: Richard Roberto Lobo
• Home Institution: Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil

Abstract

The work will be developed in the Laboratory of Technology of Animal Products, Faculty of Engineering of Single Island - FEIS / UNESP. In the experiment will be used 36 Longissimus dorsi of lambs uncastrated ½ Dorper Santa Ines, feedlot finished on diets containing 60:40 forage to concentrate. When the lambs were approximately 32 kg body weight, they were slaughtered, where the pre-slaughter handling, the animals were fasted solid diet for approximately 16 hours and subsequently desensitized, followed section of the jugular veins and carotid arteries for bleeding. After skinning, gutting and removal of members, the carcasses were transferred to cold storage at 4 ° C for 24 hours. Subsequently, the carcasses were divided longitudinally into two parts, with the carcases the Longissimus dorsi muscles which were frozen. The muscles will be ground, with 18 samples lyophilized for 72 hours and 18 samples dried in an oven with forced air ventilation, controlled at 60-65 ° C for 72 hours and subsequently the analysis of protein, ether extract, moisture, ash will be held and carbohydrates. The experimental design is completely randomized design with 2 treatments (drying method of freeze-dried meat or glasshouse) and 18 replications per treatment.