Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149341
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dc.contributor.authorALVARENGA, T. I. R. C.
dc.contributor.authorBORBA, H.
dc.contributor.authorMORENO, G. M. B.
dc.contributor.authorARAUJO, G. G. L. de
dc.contributor.authorMELLO, J. L. M. de
dc.contributor.authorDOURADO, R. de C.
dc.contributor.authorBARBOSA, J. C.
dc.contributor.authorSOUZA, P. A. de
dc.date.accessioned2022-12-07T19:01:26Z-
dc.date.available2022-12-07T19:01:26Z-
dc.date.created2022-12-07
dc.date.issued2014
dc.identifier.citationCiência Rural, v. 44, n. 12, p. 2252-2257, dez, 2014.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1149341-
dc.descriptionThis study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05).
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPaleta
dc.subjectErva-sal
dc.subjectPerda por cocção
dc.subjectCarne de cordeiros
dc.titleQuality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia).
dc.typeArtigo de periódico
dc.subject.thesagroOvino
dc.subject.nalthesaurusAtriplex nummularia
riaa.ainfo.id1149341
riaa.ainfo.lastupdate2022-12-07
dc.identifier.doihttp://dx.doi.org/10.1590/0103-8478cr20130017
dc.contributor.institutionTHARCILLA ISABELLA RODRIGUES COSTA ALVARENGA, UFLA; HIRASILVA BORBA, Unesp, Jaboticabal; GREICY MITZI BEZERRA MORENO, UFAL; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; JULIANA LOLLI MALAGOLI DE MELLO, UNESP, Jaboticabal; RITA DE CÁSSIA DOURADO, UNESP, Jaboticabal; JOSÉ CARLOS BARBOSA, UNESP, Jaboticabal; PEDRO ALVES DE SOUZA, Unesp, Jaboticabal.
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