Qualidade do lombo de cordeiros submetido a dois tipos de cozimento

Authors

  • Luis Gustavo Castro Alves UFGD
  • Alexandre Rodrigo Mendes Fernandes UFGD
  • Hélio de Almeida Ricardo UFGD
  • Romildo Marques de Oliveira UFGD
  • Camila Magalhães da Cunha UFGD
  • Thatiane da Cunha Cornélio UFGD
  • Adriana Sathie Ozaki Hirata UFGD
  • Ingrid Harumi de Souza Fuzikawa UFGD

Keywords:

flavor, juiceness, lamb meat, tasters, tenderness

Abstract

This study aimed to evaluate the effect of baking in an electric oven or electric grill on the characteristics of cooking losses, shear force and sensory characteristics loin (muscle Longisssimus lumborum) of lambs. Were utilized 120 samples of loin from lambs slaughtered at six months age and body condition score 3,0 (normal). The experimental design was completely randomized with two treatments (oven or grill) with 60 repetitions. The results of cooking loss and shear force were subjected to analysis of variance. In sensory analysis, we used the acceptance test with a linear scale of 9 cm and the results were subjected to chi-square test. The weight loss was greater (p<0,05) in the electric grill. The two cooking methods are suitable for evaluating the qualitative characteristics of the loin. 

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Author Biographies

Luis Gustavo Castro Alves, UFGD

Msc. em Zootecnia UFGD, Grupo Ovinotecnia e Carcaças e Carnes

Alexandre Rodrigo Mendes Fernandes, UFGD

Professor do curso de Graduação e Pós-Graduação Zootecnia

Hélio de Almeida Ricardo, UFGD

Bolsista Capes de Pós-Doutorado. UFGD/PNPD-Institucional. UFGD

Romildo Marques de Oliveira, UFGD

Mestre em Zootecnia UFGD

Camila Magalhães da Cunha, UFGD

Mestranda em Zootecnia. UFGD

Thatiane da Cunha Cornélio, UFGD

Mestranda em Zootecnia. UFGD

Adriana Sathie Ozaki Hirata, UFGD

Mestranda em Zootecnia. UFGD

Ingrid Harumi de Souza Fuzikawa, UFGD

Mestranda em Zootecnia. UFGD

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Published

2014-07-02

How to Cite

Castro Alves, L. G., Mendes Fernandes, A. R., Ricardo, H. de A., de Oliveira, R. M., da Cunha, C. M., Cornélio, T. da C., Ozaki Hirata, A. S., & Souza Fuzikawa, I. H. de. (2014). Qualidade do lombo de cordeiros submetido a dois tipos de cozimento. Agrarian Journal, 7(26), 598–601. Retrieved from https://ojs.ufgd.edu.br/index.php/agrarian/article/view/2711

Issue

Vol. 7 No. 26 (2014)

Section

Scientific communications

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