Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine
The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concen...
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| Format: | Article |
| Language: | English |
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Instituto de Zootecnia
2016-12-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://revistas.bvs-vet.org.br/bia/article/view/34413 |
| _version_ | 1818992754180489216 |
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| author | T. H. Borghi A. G. Silva Sobrinho F. A. Merlim F. A. Almeida N. M. B. L. Zeola L. G. A. Cirne A. R. C. Lima |
| author_facet | T. H. Borghi A. G. Silva Sobrinho F. A. Merlim F. A. Almeida N. M. B. L. Zeola L. G. A. Cirne A. R. C. Lima |
| author_sort | T. H. Borghi |
| collection | DOAJ |
| description | The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05) the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044) and yellowness (from 5.97 to 5.07, P=0.039) of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031) and yellowness (from 5.86 to 5.12, P=0.047) of koftas. The sensory characteristics evaluated were not influenced (P>0.05) and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics. |
| first_indexed | 2024-12-20T20:31:11Z |
| format | Article |
| id | doaj.art-6b6e8e8fd61a46ea8a22cbefcd5c87f7 |
| institution | Directory Open Access Journal |
| issn | 0067-9615 1981-4100 |
| language | English |
| last_indexed | 2024-12-20T20:31:11Z |
| publishDate | 2016-12-01 |
| publisher | Instituto de Zootecnia |
| record_format | Article |
| series | Boletim de Indústria Animal |
| spelling | doaj.art-6b6e8e8fd61a46ea8a22cbefcd5c87f72022-12-21T19:27:20ZengInstituto de ZootecniaBoletim de Indústria Animal0067-96151981-41002016-12-0173429029610.17523/bia.v73n4p29033489Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerineT. H. Borghi0A. G. Silva Sobrinho1F. A. Merlim2F. A. Almeida3N. M. B. L. Zeola4L. G. A. Cirne5A. R. C. Lima6Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SPUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SPUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SP3Universidade Estadual Paulista, Departamento de Parasitologia, Botucatu, SPUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SPUniversidade Federal do Oeste do Pará, Instituto de Biodiversidade e Floresta, Santarém, PAUniversidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, Jaboticabal, SPThe objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts of the carcasses of lambs fed diets containing sugarcane as roughage and concentrates with and without 10 and 20% glycerine. Neck and rib meat of 30 lambs slaughtered at a body weight of 32.0 ± 0.2 kg was used for the elaboration of hamburgers and koftas. Except for color, the inclusion of glycerine in the lamb diet did not influence (P>0.05) the qualitative traits evaluated. The inclusion of glycerine reduced the redness (from 10.07 to 8.89, P=0.044) and yellowness (from 5.97 to 5.07, P=0.039) of hamburgers. The same effect was observed for the redness (from 10.83 to 9.61, P=0.031) and yellowness (from 5.86 to 5.12, P=0.047) of koftas. The sensory characteristics evaluated were not influenced (P>0.05) and the grades of overall acceptance ranged from 7.4 to 7.9. The inclusion of glycerine in the diet of lambs altered the color of processed meat products, but provided satisfactory sensory characteristics.http://revistas.bvs-vet.org.br/bia/article/view/34413alimento alternativoanálise sensorialhambúrguerkafta. |
| spellingShingle | T. H. Borghi A. G. Silva Sobrinho F. A. Merlim F. A. Almeida N. M. B. L. Zeola L. G. A. Cirne A. R. C. Lima Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine Boletim de Indústria Animal alimento alternativo análise sensorial hambúrguer kafta. |
| title | Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| title_full | Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| title_fullStr | Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| title_full_unstemmed | Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| title_short | Qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| title_sort | qualitative characteristics of hamburgers and koftas produced from meat of lambs fed glycerine |
| topic | alimento alternativo análise sensorial hambúrguer kafta. |
| url | http://revistas.bvs-vet.org.br/bia/article/view/34413 |
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