parâmetros de qualidade da carne de cordeiros submetida aos processos de maturação e injeção de cloreto de cálcio quality parameters of aged and calcium chloride injected lamb meat

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ID: 232708
2006
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Abstract
Foram estudados o pH e a temperatura dos músculos Biceps femoris, Longissimus e Triceps brachii de cordeiros "Morada Nova", durante o período de instalação do rigor mortis, e os efeitos da maturação e da injeção de cloreto de cálcio nas características qualitativas destes músculos. Os cordeiros foram abatidos ao atingirem 25kg de peso vivo. O declínio do pH e da temperatura dos músculos foram monitorados durante a instalação do rigor mortis nos tempos 0, 2, 4, 6, 8, 10, 12 e 24 horas após o abate, com as carcaças refrigeradas em câmara fria a 4°C. Após este período, os músculos foram retirados e submetidos aos respectivos tratamentos com posterior determinação da perda de peso durante a cocção e da maciez. A queda do pH para os músculos Biceps femoris e Longissimus mostrou-se dentro da faixa considerada normal para carne ovina, enquanto o músculo Triceps brachii apresentou pH, às 10, 12 e 24 horas, considerado acima da faixa descrita. O declínio da temperatura apresentou-se típico de condições de resfriamento habituais. O tempo de maturação e a injeção de cloreto de cálcio não afetaram a perda de peso durante a cocção. Em relação à maciez, o tempo de maturação nos músculos Biceps femoris e Longissimus propiciou carne mais tenra e a concentração de 0,3M de cloreto de cálcio melhorou a maciez do músculo Longissimus.
Temperature and pH of Biceps femoris, Longissimus and Triceps brachii muscles from ‘Morada Nova' lambs during the rigor mortis and the effects of ageing and calcium chloride injection in qualitative characteristics of these muscles were studied. The lambs were slaughtered with 25kg live weight. The decline of pH and temperature of muscles were monitored during the onset of rigor mortis in times 0, 2, 4, 6, 8, 10, 12 and 24 hours after slaughter, with the carcasses refrigerated at 4°C. The muscles were removed and submitted to respective treatments with determination of cooking loss and tenderness. The decline of pH from Biceps femoris and Longissimus was tipical normal processs, while Triceps brachii presented pH at 10, 12 and 24 hours considered higher. The decline of temperature was tipical from normal process. The ageing and calcium chloride injection did not affect cooking loss. The ageing in Biceps femoris and Longissimus improved the tenderness while the 0.3M calcium chloride injection only improved tenderness in Longissimus.
Reference Key
zeola2006cinciaparmetros Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Nivea Maria Brancacci Lopes Zeola;Pedro Alves de Souza;Hirasilva Borba Alves de Souza;Américo Garcia da Silva Sobrinho;Elizabete Regina Leone Pelicano
Journal Trials
Year 2006
DOI
10.1590/S0103-84782006000500034
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782006000500034
Keywords
ph ageing lambs calcium chloride temperatureagricultureagriculture (general)

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