SciELO - Scientific Electronic Library Online

vol.59 issue228Morphological and chemical characterization of Mimosa caesalpiniifolia submitted to phosphorus fertilizationNellore steers supplemented in pastures: intake, performance and digestibility author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Archivos de Zootecnia

On-line version ISSN 1885-4494Print version ISSN 0004-0592


ZEOLA, N.M.B.L.; SOUZA, P.A.; SOUZA, H.B.A.  and  SILVA SOBRINHO, A.G.. Sensory characteristics of lamb meat ageing and injected with calcium chloride. Arch. zootec. [online]. 2010, vol.59, n.228, pp.539-548. ISSN 1885-4494.

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Keywords : Sensory evaluation.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License