Qualidade instrumental e sensorial da carne de cabritos e cordeiros criados na Região das Palmas - Alto Camaquã

Abstract

The objective of this sturdy is the qualitative characterization of naturalized lambs and goats from Alto Camaquã territory, to differentiate these products in the consumer market. Twelve (12) Young male goats and fifteen (15) male lambs, originated from Alto Camaquã (RS), finished in native pasture were evaluated. After slaugthering, carcasses were stored for 18 hours in cold chamber (1°C) to determine pH, marbling, status of fattening, color and texture. Part of the Longissimus dorsi muscle was used for instrumental analysis (water retention capacity, color, shear force) and the other part separated for sensory analysis. Data were analysed through the PROC GLM (SAS) and means compared at the 5% significance level. Results differed statistically for fattening status, pH 48h, water retention capacity and shear force. Goats showed higher values than lambs, showing also a coarser texture. As for sensory analysis, the attributes odor, characateristic flavor, blood flavor, fat, juiciness and global evaluation, presented difference between goats and lambs. However, in both species these attributes meet the standards of sensory quality demanded and accepted by the consumers. The subjective parameters, instrumental and sensory of meat from animals raised in Alto Camaquã region, show a future potential for a quality brand since they meet the requirements of the consumer.