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dc.contributor.authorAlbarracín, William H.spa
dc.contributor.authorSánchez, Iván CB.spa
dc.contributor.authorRestrepo, Luzspa
dc.date.accessioned2020-04-27T23:20:23Zspa
dc.date.available2020-04-27T23:20:23Zspa
dc.date.issued2016spa
dc.identifier.citationAlbarracín, W., Sánchez, I., & Restrepo, L. (2016). Hair sheep lamb meat ageing a sensory texture analysis. [Analisis sensorial de la textura en la maduración de carne de corderos de pelo] Vitae, 23, S745-S748. Retrieved from www.scopus.comspa
dc.identifier.issn01214004spa
dc.identifier.urihttps://www.scopus.com/search/form.uri?display=basicspa
dc.description.abstractBackground: Texture is a variety of sensations given by hardness and softness related to mastication, cut and penetration which are related to water holding capacity, pH, connective tissue and muscle fibers state. Objective: The aim of this work was to evaluate the effect of feeding system, fasting period and ageing times on sensory texture response. Methods: Fifty-four 10-week-old Dorper X Colombian lambs were used in 2 feeding systems: grazing and semi-feedlot (n=27). Samples were analyzed in 3 ageing conditions (0, 7 and 15 days). Each feeding group was divided into 3 fasting groups (6, 12 and 18 hours) prior to slaughter. Meat samples were cooked in a preheated oven at 170°C until reaching an internal 72°C temperature. These were then cut into 2cm square cubes and covered in aluminum foil again being evaluated by trained sensory panel. Results: The obtained results showed that lamb meat analyzed exhibits a tender texture that depends on ageing that was significant at 7 days of ageing; later times showed worst sensorial scores. Conclusions: The trend in the texture of lamb generates an undesirable change in the valuations of this parameter, which is affected by the preferences of the panelists who consider soft lamb meat as a defect.eng
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.relation.ispartofseriesVitae;Vol.23, 2016, páginas 745-748spa
dc.rightsDerechos Reservados - Universidad de Ciencias Aplicadas y Ambientalesspa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.sourcehttps://www.scopus.com/search/form.uri?display=basicspa
dc.sourcehttps://search.proquest.com/openview/599ffa7209ea0703f9fd55abf6a78bd0/1?pq-origsite=gscholar&cbl=1806352spa
dc.titleHair sheep lamb meat ageing a sensory texture analysisspa
dc.title.alternativeAnalisis sensorial de la textura en la maduración de carne de corderos de pelospa
dc.typeArtículo de revistaspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.creativecommonsAtribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)spa
dc.subject.proposalLamb meatspa
dc.subject.proposalSensorial scoresspa
dc.subject.proposalSlaughter conditionsspa
dc.subject.proposalTexturespa
dc.type.coarhttp://purl.org/coar/resource_type/c_6501spa
dc.type.driverinfo:eu-repo/semantics/articlespa
dc.type.versioninfo:eu-repo/semantics/publishedVersionspa
dc.subject.agrovocCarne de corderospa
dc.subject.agrovocTextura de la carnespa
dc.subject.agrovocPelospa
dc.subject.agrovocCorderospa
dc.subject.agrovocSacrificiospa
dc.relation.indexedAgriculturaspa
dc.type.contentTextspa
dc.type.redcolhttp://purl.org/redcol/resource_type/ARTspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa


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