کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450137 1109627 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of slaughter weight and breed on instrumental and sensory meat quality of suckling kids
چکیده انگلیسی

The effects of breed and slaughter weight on chemical composition, fatty acid groups, texture, and sensory characteristics of meat of 141 suckling male kids from 5 Spanish breeds were studied. There was a decrease in texture and lightness and hue angle with the increase of the slaughter weight. Fatty acid composition was correlated with the intramuscular fat content. All the breeds except MO had values of n−6/n−3 ratio below 4, which is the healthy limit recommended, and a low atherogenic index as well as a low intramuscular fat content. A multivariate analysis discriminated light kid, which had the most tender and juicy meat, from heavy kid which had more intense kid and milk odours. Blanca Andaluza and Pirenaica had most tender and juicy meat. The effect of slaughter weight on meat traits should be considered separately for each breed to find the most appropriate meat according to consumers preferences.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 92, Issue 1, September 2012, Pages 62–70
نویسندگان
, , , , , , ,