Navegando por Autor "Quirino, Celia Raquel"

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    Caracterização do processo de rigor mortis em músculos de cordeiros da raça Santa Inês e F1 Santa Inês x Dorper
    (2011) Costa, Rafael dos Santos; Henry, Fábio da Costa; Quirino, Celia Raquel; Henriques, Luciana Salles Vasconcelos; Carvalho, Eulógio Carlos Queiroz de; Almeida, Selma Bergara
    The development of rigor mortis process of butcher animal carcasses directly influencing the meat quality. The characteristics of rigor mortis process in ovine carcass during industrial chilling to obtain the chilled carcasses have been studied in other countries and in Brazil in Santa Ines sheep, but not yet established in F1 Dorper x Santa Inês. Thus, this research was designed to characterize the rigor mortis process of Semitendinosus and Triceps brachii muscles during the industrial chilling and meat tenderness in 10 ovine carcasses. Ten intact male ovines breed were randomly assembled, six of Santa Inês breed and four F1 Dorper x Santa Inês, slaughtered at Campos Slaughterhouse - Campos dos Goytacazes, Rio de Janeiro. After exsanguination, were measured temperature, pH and sarcomere length at different times (4h; 6h; 8h; 10h; 12h; and 24h) and shear force or tenderness (48h) of Semitendinosus muscle. In parallel was accomplished the sensorial analysis relationships to instrumental values of this muscle. The chilling room temperature varied between 12.2 °C (4h) and -0.5°C (24h) and the mean temperature of carcasses was 26.80°C and -0.20°C, respectively. The mean initial pH of Semitendinosus was 6.62 and final 5.64 and of Triceps brachii was 6.50 (4h) and 5.68 (24h). The maximum contraction of sarcomere of Semitendinosus occurred at 12th hour (1.50mm) after exsanguination whereas for the Triceps brachii,at the range of the 10th to 24th hours (1.53 to 1.57mm). Semitendinosus muscle shear force and tenderness was similar in lambs of Santa Ines breed and F1 Dorper x Santa Inês, demonstrating that the genetic group did not affect meat tenderness. The sensory panel confirmed the results obtained in instrumental analysis. The correlation of instrumental analysis (shear force) when compared different genetic groups, was found a good inversed correlation (r = -0.87). O desenvolvimento do processo de rigor mortis nas carcaças dos animais de açougue influenciam diretamente a qualidade da carne. As características do processo de rigor mortis em carcaça de ovinos durante o processamento industrial para obtenção de carcaças resfriadas já foram estudadas em outros países e no Brasil em ovinos Santa Inês, mas ainda não estabelecidas em ovinos F1 Santa Inês x Dorper. Assim, objetivou-se neste trabalho caracterizar o processo de rigor mortis dos músculos Semitendinosus e Triceps brachii durante o resfriamento industrial e maciez da carne, em 10 carcaças ovinas. Foram escolhidos aleatoriamente 10 ovinos machos inteiros, sendo seis da raça Santa Inês e quatro F1 Santa Inês x Dorper, abatidos no Matadouro Frigorífico de Campos - Campos dos Goytacazes, Rio de Janeiro. Após a sangria, analisou-se temperatura, pH, comprimento de sarcômero em diferentes intervalos de tempo (4h; 6h; 8h; 10h; 12h; e 24h) e força de cisalhamento ou maciez às 48h, do músculo Semitendinosus. Paralelamente, foi realizada a correlação entre a análise sensorial e a análise instrumental desse músculo. A temperatura da câmara fria variou de 12,2°C (4h) a -0,5°C (24h) e a temperatura média das carcaças foi de 26,80°C e -0,20°C, respectivamente. O pH médio inicial do músculo Semitendinosus foi de 6,62 e o final 5,64 enquanto no músculo T. brachii foi de 6,50 (4h) e 5,68 (24h). A contração máxima do sarcômero do músculo Semitendinosus ocorreu na 12ªh(1,50mm) após a sangria e no músculo Triceps brachii, no intervalo entre a 10ªh e 24ªh (1,53 a 1,57mm). No músculo Semitendinosus a força de cisalhamento ou maciez foi semelhante entre cordeiros da raça Santa Inês e F1 Santa Inês x Dorper, demonstrando que o grupo genético não influencia na maciez da carne. O painel sensorial confirmou os resultados obtidos na análise instrumental. Na correlação da análise instrumental (força de cisalhamento) com a análise sensorial, quando comparadas diferentes grupos genéticos, observou-se uma boa correlação inversa (r = -0,87).
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    Estimated correlations of ultrasound carcass measurements and physical-chemical components of Santa Ines sheep meat
    (2023) Geraldo, André Torres; Maia Júnior, Jonhny de Azevedo; Costa, Ricardo Lopes Dias da; Beltrame, Renato Travassos; Azevedo, Adriano; Santos Júnior, Alexandre Cristiano; Madella-Oliveira, Aparecida Fatima; Quirino, Celia Raquel
    ABSTRACT. The evaluation of the carcass composition of livestock generates relevant information on the quality and final yield of the meat products. The objective of this work was to evaluate correlations the ultrasound measurements in vivo of the Longissimus lumborum with the physical-chemical components of one-year-old Santa Ines sheep bred in extensive systems. The ultrasound evaluation was performed of the rib eye area (USrea), loin depth (USld), loin width (USlw) and subcutaneous fat thickness (USsft). After slaughter, meat cuts were weighed and carcass yield was calculated. The 12th rib on the left side was separated from the carcass and dissected, after which individual bones, muscles and fat were separated and weighed. The components were regrouped, ground and collected for centesimal evaluation. Significant positive correlations (p < 0.05) were found between the ultrasound measurements and meat metrics, except for the loin length, which had low correlation. Significant correlations (p < 0.05) were found between muscles and the measurements of USld, USrea and USsft. The correlations (p < 0.05) between the bones and USld and USrea were negative and significant. USsft presented correlation (p < 0.05) with carcass yield. Thus, the ultrasound measurements associated with the Longissimus lumborum could constitute a valuable tool for evaluating the physical-chemical components and carcass of one-year-old Santa Inês sheep created in extensive systems.