Qualitative parameters of lamb meat submitted to organic and conventional production models
Keywords:Water holding capacity, Color, Tenderness, Heavy metals, Cooking losses
AbstractThis work aimed to evaluate qualitative parameters of meat, sensorial analysis, ivermectin residue and heavy metals from 48 Ile de France lambs submitted to organic and conventional production models which were slaughtered at 32 kg of body weight. Lamb meat from organic model had larger yellowness when compared to conventional model 45 minutes after the slaughter, but L * and a* parameters were not affected; however, not even the color of lamb meat 24 hours after the slaughter was influenced by treatments. There was not effect of treatments in pH and temperature at 45 minutes and 24 hours after the slaughter, in water holding capacity and in shear force, while the cooking losses were influenced by treatments. In the meat of lambs submitted to organic model, the subjective tenderness and the global acceptance were lower when compared to convencional model. Treatments didn't influence arsenic, cadmium and lead meat tenor. Inexistence of ivermectin was verified in meat from organic and conventional production models.
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How to Cite
Zeola, N. M. B. L., Silva Sobrinho, A. G. da, & Manzi, G. M. (2011). Qualitative parameters of lamb meat submitted to organic and conventional production models. Brazilian Journal of Veterinary Research and Animal Science, 48(2), 107-115. https://doi.org/10.11606/S1413-95962011000200002
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