Influência do sexo e faixas de peso ao abate nas características físico-químicas da carne de capivara

Maria C. Bressan, Nilo S. Jardim, Juan R. O. Perez, Marcelo Thomazini, Ana Lúcia S. C. Lemos, Sandra H. I. Oda, Ana C. C. Pisa, Josye O. Vieira, Peter B. Faria, Rilke T. F. Freitas
2004 Food Science and Technology  
EFFECT OF THE FACTORS SEX AND DIFFERENT SLAUGHTER WEIGHT IN THE PHYSICO-CHEMICAL CHARACTERISTICS OF CAPYBARA MEAT (Hydrochaeris hydrochaeris). The aim of this work was to evaluate the effects of the factors sex and different slaughter weight groups (30-40, 40-50, 50-60kg) in the pH decline, ultimate pH, colour, water holding capacity (WHC), cooking loss (CL) and shear force (SF) of capybara (Hydrochaeris hydrochaeris) meat. Samples were constituted of longissimus dorsi (LD) muscle of 28
more » ... s (16 males and 12 females) from the same farm. There were no effect of the factors sex and slaughter weight groups on the pH values at 2h (6.29), 5h (6.29), 8h (6.25) and 24h (6.01) post mortem; on colour values (CIE LAB System) for brightness (34.28), redness (10.74) and yellowness (1.74); WHC (0.47), CL (32.27%) and SF (5.20kgf/g). Comparing to livestock species, capybara meat had a high ultimate pH value, low values of brightness and high values of redness, looking like bovine and ovine meats (red meats); WHC and CL inside limits considered normal; and SF considered soft.
doi:10.1590/s0101-20612004000300009 fatcat:yv7bi3u46nfzjj5ldb7mbeziki