Vida de prateleira da carne de cordeiros alimentados com dietas contendo grãos de oleaginosas sobre a microbiologia, perfil de ácidos graxos e composição físico-química

Abstract

The quality of lamb meat stored under refrigeration from confined finishing animals receiving diets that included different oilseeds: soybean, canola and crambe was evaluated. The Longissimus muscle was used, kept in refrigeration at 4ºC, stored during the period of 10 consecutive days after slaughter. The analyzes were performed on the following pre-defined storage days: 0, 1, 3, 6 and 9 days. The physical characteristics were analyzed: shear force, staining, weight loss by cooking, water retention capacity, pH and water activity; Chemical characteristics: moisture, ashes, proteins and lipids; Profile of fatty acids: saturated, monounsaturated and polyunsaturated fatty acids; And microbial population: aerobic mesophiles, aerobic psychrotrophs, coagulase positive Staphylococcus, thermotolerant coliforms at 35 and 45 and Salmonella presence / absence research. The design used was completely causalized (DIC) and the interpretation of the data was through analysis of variance and regression considering 5% probability. The color of the meats presented changes, the intensity of the red color (a *) decreased and the intensity of the yellow color (b *) increased during the storage period. The softness of the meat increases during maturation and in all the stored samples the shear force decreases. The chemical characteristics did not change during the storage period. Quantification of fatty acids underwent few modifications and behenic acid was identified only in meat from animals that received diets containing crambe grains. The fatty acid profile had little variation in its quantification. There was growth of aerobic mesophilic and psychrotrophic microorganisms, and the presence of Salmonella was not detected. Concluding that lamb meat quality had some changes in its characteristics during the time it was stored in refrigeration.