http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/meat/Livestock_transport_from_the_perspective_of_the_pre-slaughter.pdf

Livestock transport from the perspective of the pre-slaughter logistic chain: a review

An overview of the nutritional value of beef and lamb meat from South America.

Nutritional Aspects of Cardiovascular Diseases.Eors Bajusz

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.

http://www.alice.cnptia.embrapa.br/bitstream/doc/935283/1/strategiestopromotefarmanimalwelfareinlatinamerica.pdf

Strategies to promote farm animal welfare in Latin America and their effects on carcass and meat quality traits

Eighteen ½ Ile de France ½ Polwarth sheep (6 no castrated lambs, 6 discarded ewes and 6 discarded wethers) were used to evaluate qualitative traits of meat from different categories of sheep for muscle cuts (shoulder, loin and leg). The animals were raised in grazing system with tifton-85 pastures and supplemented with concentrate. Lambs were slaughtered at 32 kg body weight, close to 5 months of age. Ewes and wethers were slaughtered with 55 kg and 60 months of age. There were no differences in pH45mim and pH24h values among different animal categories and muscles of carcass cuts. There was difference in meat luminosity between lambs and adult animals, considering all the evaluated muscles. The red level did not differ between adult categories, but it was higher than values observed in lambs. In conclusion, meat from adult animals was darker than lamb meat. Considering all animal categories, cooking losses were higher in Triceps brachii compared to Longissimus lumborum and Semimembranosus. Values of pH and water retention capacity were similar among animal categories.

/pdf/qualidade-de-carnes-provenientes-de-cortes-da-carcaca-de-2som5ktyga.pdf

Qualidade de carnes provenientes de cortes da carcaça de cordeiros e de ovinos adultos

RESUMO - Objetivou-se determinar as medidas in vivo e na carcaca de ovelhas de descarte abatidas em diferentes estagios fisiologicos, assim como as possiveis correlacoes entre essas medidas objetivas (in vivo e na carcaca) e o peso corporal ao abate e da carcaca fria. Foram utilizadas 21 ovelhas da raca Santa Ines, distribuidas nos seguintes estagios fisiologicos: OL = ovelhas mantidas por 60 dias em lactacao com seus cordeiros e abatidas um dia apos o desmame dos mesmos; OSC = ovelhas que foram mantidas por 60 dias em lactacao com seus respectivos cordeiros e mais um periodo aproximado de 30 dias sem os cordeiros e posteriormente abatidas; e ONP = ovelhas que permaneceram por 60 dias em confinamento e que nao pariram durante o ano. Nao se observou diferenca entre os estagios fisiologicos na maioria das caracteristicas medidas in vivo e na carcaca. O perimetro da garupa determinado na carcaca e o perimetro toracico, as larguras do peito e da garupa obtidos in vivo mostraram-se altamente correlacionados aos pesos corporal e de carcaca fria dos animais. Portanto, essas medidas podem auxiliar na determinacao do peso corporal de ovelhas em diferentes estagios fisiologicos.

https://www.scielo.br/pdf/rbz/v39n2/30.pdf

Medidas biométricas obtidas in vivo e na carcaça de ovelhas de descarte em diferentes estágios fisiológicos

This study aimed to assess the influence of transport on the occurrence of carcass bruising of cattle slaughtered in the Pantanal, by quantifying the number and size of bruises, locating the frequency of occurrence of bruises in the main commercial cuts standardized for interne market. From a total of 121 carcasses assessed, 102 (84.3%) had one or more bruises, totaling 270 bruises, which resulted in the removal of 56.1kg meat. The frequency of carcass bruises of cattle showed significant difference, according to the conditions of transport. The highest proportions of bruises found in animals submitted to road transport for more than one hour in distances longer than 70km, a great part of which on dirty toads. The conclusion is that the animals submitted to the successive series of handling and transported on dirty roads for long distances caused the highest proportion of bruises, whereas the animals submitted to lot IV presented the highest number of bruises.

/pdf/ocorrencia-de-lesoes-em-carcacas-de-bovinos-de-corte-no-311ukjezd0.pdf

Ocorrência de lesões em carcaças de bovinos de corte no Pantanal em função do transporte

Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.

Triceps brachii muscle from non-castrated ½ Ile de France ½ Santa Ines lambs terminated in confinement was used for physical and chemical analyses. In natura and roast meat moisture, protein, fat, ashes, carbohydrates, and meat yield were determined after the cooking process. Roast meat presented higher fat and protein values (7,49 and 33,67%), compared to in natura meat (5,36 and 18,85%), respectively. Ashes and carbohydrates percentages were not influenced by the treatments studied; however, in natura meat presented higher moisture values than roast meat (74,05 and 57,02%, respectively). Roast meat presented losses of 33, 20, 1,36, and 35,20% from evaporation, dripping, and cooking during its preparation, respectively. We concluded that roast meat presents higher nutritional value than in natura meat for fat and protein contents because in natura meat presents higher moisture value than roast meat, so roast meat presents higher fat and protein concentration. Meat preparation resulted in cooking losses of 35,20% from dripping and evaporation.

http://www.scielo.br/pdf/cta/v28s0/24.pdf

Rafael Silvio Bonilha Pinheiro

Papers

Qualidade de carnes provenientes de cortes da carcaça de cordeiros e de ovinos adultos

Medidas biométricas obtidas in vivo e na carcaça de ovelhas de descarte em diferentes estágios fisiológicos

Ocorrência de lesões em carcaças de bovinos de corte no Pantanal em função do transporte

Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months.

Composição química e rendimento da carne ovina in natura e assada