Physicochemical characteristics of commercial meat of diverse species | Características físicas y químicas de las principales carnes comercializadas en el NE de Portugal
2009
Teixeira, A. | Rodrigues, S. | Pereira, E. | Fernandes, A.
This work aims to study some physicochemical characteristics in commercial meat of diverse species. Samples were obtained from commercial butchers in Bragança. All samples were analyzed in the Carcass and Meat technology and Quality Laboratory of Escola Superior Agrária, Instituto Politécnico de Bragança. Bovine, goat, rabbit, chicken, duck, turkey and pork meat samples were analyzed. Physical (pH, colour, water holding capacity and instrumental toughness) and chemical (muscle crude protein %, intramuscular fat %, total fat %, saturated fatty acids %, mono-unsaturated fatty acids and poli-unsaturated fatty acids) characteristics were studied. Results indicate that different types of meat differ in what concerns colour characteristics and instrumental toughness, but no significant differences were found in pH and water holding capacity. Rabbit meat presented the higher luminosity, goat meat was the most red and also the toughest, chicken meat was the most yellow, was the meat where colour was better perceived and where the colour was more alive. Significant differences were found in Crude Protein content but any were found in all the fat contents. Chicken and pork meat presented the higher value of crude protein and duck the lower, the other species meat was not different from both.
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