Imunocastração e ractopamina na qualidade de lombos suínos processados com sal e tripolifosfato
O objetivo deste trabalho foi avaliar o efeito da imunocastração e da suplementação com ractopamina na qualidade do lombo suíno processado com sal e tripolifosfato de sódio. Os tratamentos consistiram de condição sexual dos suínos (fêmeas, machos castrados fisicamente e imunocastrados) e suplementaç...
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Published in | Pesquisa agropecuaria brasileira Vol. 50; no. 5; pp. 417 - 425 |
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Format | Journal Article |
Language | English |
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01.05.2015
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Abstract | O objetivo deste trabalho foi avaliar o efeito da imunocastração e da suplementação com ractopamina na qualidade do lombo suíno processado com sal e tripolifosfato de sódio. Os tratamentos consistiram de condição sexual dos suínos (fêmeas, machos castrados fisicamente e imunocastrados) e suplementação ou não com ractopamina na dieta de terminação. Os cortes de lombos submetidos ao processamento com tripolifosfato de sódio e sal foram avaliados quanto aos parâmetros físico-químicos, microbiológicos e sensoriais. Não houve interação entre condição sexual e ractopamina nas características do lombo cru. A adição de ractopamina na dieta aumentou a força de cisalhamento dos lombos crus. Também não houve efeito da condição sexual nem da ractopamina na perda de peso por exsudação e no teor proteico dos lombos. Lombos de animais imunocastrados apresentaram menor perda de peso por cocção, enquanto lombos de animais não suplementados com ractopamina apresentaram maior umidade do que os dos suplementados. O processamento diminuiu a força de cisalhamento dos cortes, que foi menor nos animais imunocastrados sem suplementação com ractopamina. A imunocastração proporcionou lombos com altos valores de a* e L*. Diferenças na aparência e na textura dos lombos suínos, independentemente da condição sexual e da ractopamina, não são percebidas pelos consumidores, o que mostra que o processamento padroniza os cortes.
The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts |
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AbstractList | O objetivo deste trabalho foi avaliar o efeito da imunocastração e da suplementação com ractopamina na qualidade do lombo suíno processado com sal e tripolifosfato de sódio. Os tratamentos consistiram de condição sexual dos suínos (fêmeas, machos castrados fisicamente e imunocastrados) e suplementação ou não com ractopamina na dieta de terminação. Os cortes de lombos submetidos ao processamento com tripolifosfato de sódio e sal foram avaliados quanto aos parâmetros físico-químicos, microbiológicos e sensoriais. Não houve interação entre condição sexual e ractopamina nas características do lombo cru. A adição de ractopamina na dieta aumentou a força de cisalhamento dos lombos crus. Também não houve efeito da condição sexual nem da ractopamina na perda de peso por exsudação e no teor proteico dos lombos. Lombos de animais imunocastrados apresentaram menor perda de peso por cocção, enquanto lombos de animais não suplementados com ractopamina apresentaram maior umidade do que os dos suplementados. O processamento diminuiu a força de cisalhamento dos cortes, que foi menor nos animais imunocastrados sem suplementação com ractopamina. A imunocastração proporcionou lombos com altos valores de a* e L*. Diferenças na aparência e na textura dos lombos suínos, independentemente da condição sexual e da ractopamina, não são percebidas pelos consumidores, o que mostra que o processamento padroniza os cortes.
The objective of this work was to evaluate the effect of immunocastration and supplementation with ractopamine in the quality of pork loin enhanced with salt and sodium tripolyphosphate. Treatments consisted of the sexual condition of the swine (females, physically castrated and immunocastrated males) and supplementation or not with ractopamine in finishing diet. The loins subjected to the enhancement with sodium tripolyphosphate and salt were evaluated as to physical-chemical, microbiological, and sensory parameters. There was no interaction between sexual condition and ractopamine on fresh pork loin characteristics. The addition of ractopamine in the diet increased the shear force in fresh loins. There was also no effect of sexual condition nor of ractopamine in purge loss and loin protein content. Loins of immunocastrated animals had less weight loss by cooking, whereas loins of animals non-supplemented with ractopamine showed higher moisture than those supplemented. Enhancement decreases the shear force of the cuts, which was lower in the immunocastrated animals without ractopamine supplementation. Immunocastration provided pork loins with high a* and L* values. Differences in the appearance and texture of pork loins, regardless of sexual condition and ractopamine, are not perceived by consumers, showing that enhancement standardizes the cuts |
Author | Delgado, Eduardo Francisquine Fausto, Daiane Aparecida Janzantti, Natália Soares Lucas, Daniel Silva Pértile, Simone Fernanda Nedel Iocca, Andréia Fernanda Silva |
Author_xml | – sequence: 1 givenname: Andréia Fernanda Silva surname: Iocca fullname: Iocca, Andréia Fernanda Silva organization: Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Brazil – sequence: 2 givenname: Daniel Silva surname: Lucas fullname: Lucas, Daniel Silva organization: Universidade Federal Fluminense, Brazil – sequence: 3 givenname: Daiane Aparecida surname: Fausto fullname: Fausto, Daiane Aparecida organization: Universidade de São Paulo, Brazil – sequence: 4 givenname: Eduardo Francisquine surname: Delgado fullname: Delgado, Eduardo Francisquine organization: Universidade de São Paulo, Brazil – sequence: 5 givenname: Simone Fernanda Nedel surname: Pértile fullname: Pértile, Simone Fernanda Nedel organization: Universidade de São Paulo, Brazil – sequence: 6 givenname: Natália Soares surname: Janzantti fullname: Janzantti, Natália Soares organization: Universidade Estadual Paulista, Brazil |
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Cites_doi | 10.2527/jas.2010-3302 10.1016/j.meatsci.2005.03.006 10.2527/2005.831223x 10.1016/j.foodres.2004.03.013 10.1016/j.livsci.2012.11.001 10.2527/jas.2010-3041 10.2527/jas.2008-0899 10.2527/jas.2012-5438 10.1016/S0309-1740(98)00136-3 10.1016/j.meatsci.2010.05.042 10.5713/ajas.2013.13160 10.1017/S0962728600030487 10.2527/jas.2010-3601 10.1016/j.meatsci.2013.10.001 10.1016/j.meatsci.2006.02.016 10.1590/S1516-35982009000800013 10.1111/j.1365-2621.1992.tb11262.x 10.2527/jas.2006-540 10.2527/jas.2012-5102 10.1016/j.meatsci.2010.03.021 10.2527/jas.2009-2002 |
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