Intrinsic factors affecting sheep meat quality: a review

Dorgival M de Lima Júnior; Francisco F R de Carvalho; Felipe J S da Silva; Adriano H do N Rangel; Luciano P Novaes; Gelson dos S Difante

doi:10.17533/udea.rccp.324959

Autores

Dorgival M de Lima Júnior Universidade Federal de Alagoas
Francisco F R de Carvalho Universidade Federal Rural de Pernambuco
Felipe J S da Silva Universidade Federal de Alagoas
Adriano H do N Rangel Universidade Federal do Rio Grande do Norte
Luciano P Novaes Universidade Federal do Rio Grande do Norte
Gelson dos S Difante Universidade Federal do Rio Grande do Norte

DOI:

https://doi.org/10.17533/udea.rccp.324959

Palavras-chave:

capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

Resumo

A qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.

|Resumo

= 1256 veces | PDF (ENGLISH)

= 374 veces| | HTML (ENGLISH)

= 50 veces|

Downloads

Não há dados estatísticos.

Biografia do Autor

Dorgival M de Lima Júnior, Universidade Federal de Alagoas

Campus Arapiraca, Alagoas

Referências

Abdulkhaliq AM, Meyer HH, Busboom JR, Thompson JM. Growth, carcass and cooked meat characteristics of lambs sired by Dorset rams heterozygous for the Callipyge gene and Suffolk and Texel rams. Small Ruminant Res 2007; 71:92-7.Abdullah AY, Qudsieh RI. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs. Meat Sci 2009; 82:309-16.Abdullah AY, Qudsieh RI, Nusairat BM. Effect of crossbreeding with exotic breeds on meat quality of Awassi lambs. Livest Sci 2011; 142:121-7.Arvizu RR, Domínguez IA, Rubio MS, Bórquez JL, Pinos-Rodríguez JM, González M, Jaramillo G. Effects of genotype, level of supplementation, and organic chromium on growthperformance, carcass, and meat traits grazing lambs. Meat Sci 2011; 88:404-8.Barkawi AH, El-Asheeri AK, Hafez YM, Ibrahim MA, Ali MM. Growth and carcass characteristics of lambs in relation to plasma IGF-I and some histological traits of Longissimus lumbarumand Biceps femorisas affected by breed and age at slaughter. Livest Sci 2009; 124:9-14.Bünger L, Navajas EA, Stevenson L, Lambe NR, Maltin CA, Simm G, Fisher AV, Chang KC. Muscle fiber characteristics of two contrasting sheep breeds: Scottish Blackface and Texel. Meat Sci 2009; 81:372-81.Cloete JJE, Hoffman LC, Cloete SWP. A comparison between slaughter traits and meat quality of various sheep breeds: Wool, dual-purpose and mutton. Meat Sci 2012; 91:318-24.Clop A, Marcq F, Takeda H, Pirrottin D, Toroir X, Bibe B. A mutation creating a potential illegitimate microRNA target site in the myostatin gene affects muscularity in sheep. Nat Genet 2006; 38:813-8.Cockett NE, Smit MA, Bidwell CA, Segers K, Hadfield TL, Snowder GD, Georges M, Charlier C. The callipyge mutation and other genes that affect muscle hypertrophy in sheep. Genet Sel Evol 2005; 37:65-81.Costa RG, Santos NM, Sousa WH, Queiroga RCRE, Azevedo OS, Cartaxo FQ. Qualidade física e sensorial da carne de cordeiros de três genótipos alimentados com rações formuladas com duas relações volumoso:concentrado. Rev Bras Zootec 2011; 40:1781-7.Demirel G, Ozpinar H, Nazli B, Keser O. Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio. Meat Sci 2006; 72:229-35.Díaz MT, Velasco S, Pérez C, Lauzurica S, Huidobro F, Cañeque V. Physico-chemical characteristics of carcass and meat Manchego-breed suckling lambs slaughtered at different weights.Meat Sci 2003; 65:1247-55.Ekiz B, Yilmaz A, Ozcan M, KaptanC, Hanoglu H, Erdogan I, Yalcintan H. Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system. Meat Sci 2009; 82:64-70.Esenbuga N, Macit M, Karaoglu M, Aksakal V, Aksu MI, Yoruk MA, Gul M. Effect of breed on fattening performance, slaughter and meat quality characteristics of Awassi and Morkaraman lambs. Livest Sci 2009; 123:255-60.FAO. FAOSTAT. [Access date: August 19, 2015]. URL: http://faostat3.fao.org/home/E Faria PB, Bressan MC, Vieira JO, Vicente-Neto J, Ferrão SPB, Rosa FC, Monteiro, M, Cardoso MG, Gama LT. Meat quality and lipid profiles in crossbred lambs finished on clover-rich pastures. Meat Sci 2012; 90:733-8.Font i Furnols M, San Julián R, Guerrero L, Sañdo C, Campo MM, Olleta JL, Oliver MA, Cañeque V, Álvarez I, Díaz MT, BranscheidW, Wicke M, Nute GR, Montossi F. Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. Meat Sci 2006; 72:545-54.Gallo SB, Siqueira ER, Delgado EF, Silva MDP, Rosa GT. Influence of feeding regime and finishing system on lamb muscle fiber and meat quality. Rev Bras Zootec 2009; 38:2204-10.Gerrard DE, Grant AL. Principles of animal growth and development. 1st ed. Kendall/Hunt Publishing Company. 2006. Gökdal O, Atay O, Ülker H, Kayaardı S, Kanter M, De Avila MD, Reeves JJ. The effects of immunological castration against GnRH with recombinant OL protein (Ovalbumin-LHRH-7) on carcass and meat quality characteristics, histological appearance of testes and pituitary gland in Kıvırcık male lambs. Meat Sci 2010; 86:692-8.Goodson KJ, Miller RK, Savell JW. Carcass traits, musclecharacteristics, and palatability attributes of lambs expressingthe callipyge phenotype. Meat Sci 2001; 58:381-7.Haddad SG, Husein MQ, Sweidan RW. Effects of castration on growth performance and carcass characteristics of Awassi lambs fed high concentrate diet. Texel×Welsh Mountain lambs using ultrasound and video image analyses. Small Ruminant Res 2006; 99:99-109.Hernández Cruz L, Ramírez Bribiesca1 JE, Guerrero Legarreta MI, Hernández Mendo O, Crosby Galvan MM, Hernández Calva LM. Effects of crossbreeding on carcass and meat quality of Mexican lambs. Arq Bras Med Vet Zoo 2009; 61:475-83.Hoffman LC, Muller M, Cloete SWP, Schmidt D. Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Sci 2003; 65:1265-74.Hopkins DL, Fogarty NM, Mortimer SI. Genetic related effects on sheep meat quality. Small Ruminant Res 2011; 101:160-72.

Hopkins DL, Stanley DF, Martin LC, Toohey ES, Gilmour AR. Genotype and age effects on sheep meat production. 3. Meat quality. Aust J Exp Agr 2007; 47:1155-64.Johnson PL, McEwan JC, Dodds KG, Purchas RW, Blair HT. Meat quality traits were unaffected by a quantitative trait locus affecting leg composition traits in Texel sheep. J Anim Sci 2005; 83:2729-35.Juárez M, Horcada A, Alcalde MJ, Valera M, Polvillo O, Molina A. Meat and fat quality of unweaned lambs as affected by slaughter weight and breed. Meat Sci 2009; 83:308-13.Kemp CM, Sensky PL, Bardsley RG, Buttery PJ, Parr T. Tenderness an enzymatic view. Meat Sci 2010; 84:248-56.Khliji S, Van de Ven R, Lamb TA, Lanza M, Hopkins DL. Relationship between consumer ranking of lamb colour and objective measures of colour. Meat Sci 2010; 85:224-9.Kijas JW, McCulloch R, Hocking Edwards JE, Oddy VH, Lee SH, Van der Werf J. Evidence for multiple alleles effecting muscling and fatness in the Ovine GDF8 locus. BMC Genet 2007; 8:80-9.Komprda T, Kuchtík J, Jarošová A, Dračková E, ZemánekL, Filipčík B. Meat quality characteristics of lambs of three organically raised breeds. Meat Sci 2012; 91:499-505.Koohmaraie M, Geesink GH. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci 2006; 74:34-43. Kuber PS, Duckett SK, Busboom JR, Snowder GD, DodsonMV, Vierck JL, Bailey JF. Measuring the effects of phenotype and mechanical restraint on proteolytic degradation and rigor shortening in callipyge lamb longissimus dorsi muscle during extended aging. Meat Sci 2003; 63:325-31.Lage JF, Oliveira IM, Paulino PVR. Papel do sistema calpaínacalpastatina sobre a proteólise muscular e sua relação com a maciez da carne em bovinos de corte. Rev Eletron Vet 2009; 10:1-19.Lambe NR, Navajas EA, Fisher AV, Simm G, Roehe R, Bünger L. Prediction of lamb meat eating quality in two divergent breeds using various live animal and carcass measurements. Meat Sci 2009; 83:366-75.Lambe NR, Navajas EA, Schofield CP, Fisher AV, Simm G, Roehe R, Bünger L. The use of various live animal measurements to predict carcass and meat quality in two divergent lamb breeds. Meat Sci 2008; 80:1138-49.Lambe NR, Richardson RI, Macfarlane JM, Nevison I, Haresign W, Matika O, Bünger L. Genotypic effects of the Texel Muscling QTL (TM-QTL) on meat quality in purebred Texel lambs. Meat Sci 2011; 89:125-32.Lawrie RA. Ciência da carne. 6th ed. Artimed Editora:São Paulo, 2005. Lee SH, Joo ST, Ryu YC. Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality. Meat Sci 2010; 86, 166-70.Lefaucheur L. A second look into fibre typing – Relation to meat quality. Meat Sci 2010; 84:257-70.Madruga MS, Araújo WO, Sousa WH, Cézar MF, Galvão MS, Cunha MGG. Efeito do genótipo e do sexo sobre a composição química e o perfil de ácidos graxos da carne de cordeiros. Rev Bras Zootec 2006; 35:1838-44.Madruga MS, Narain N, Souza JG, Costa RG. Castration and Slaughter age effects on fat components of “Mestiço” goat meat. Small Ruminant Res 2001; 42:77-82. Marino R, Albenzio M, Annicchiarico G, Caroprese M, Muscio A, Santillo A, Sevi, A. Influence of genotype and slaughtering age on meat from Altamurana and Trimeticcio lambs. Small RuminantRes 2008; 78:144-51.Martínez-Cerezo S, Sañudo C, Panea B, Medel I, Delfa R, Sierra I, Beltrán JA, Cepero R, Olleta JL. Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat. Meat Sci 2005; 69:325-33.Masri AY, Lambe NR, Macfarlane JM, Brotherstone S, Haresign W, Bünger L. Evaluating the effects of a single copy of a mutationin the myostatin gene (c.*1232 GNA) on carcass traits in crossbredlambs. Meat Sci 2011b; 87:412-8.Masri AY, Lambe NR, Macfarlane JM, Brotherstone S, Haresign W, Bünger L. Evaluating the effects of the c.*1232G > A mutationand TM-QTL. Small Ruminant Res 2011a; 81:29-34.McAfee AJ, McSorley EM, Cuskelly GJ, Moss BW, WallaceJMW, Bonham MP, Fearon AM. Red meat consumption: An overview of the risks and benefits. Meat Sci. 2010; 84:1-13.McFarlane C, Langley B, Thomas M, Hennebry A, Plummer E, Nicholas G, McMahon C, Sharma M, Kambadur R. Proteolytic processing of myostatin is auto-regulated during myogenesis.Dev Biol 2005; 283:58-69.McGeehin B, Sheridan JJ, Butler F. Factors affecting the pH decline in lamb after slaughter. Meat Sci 2001; 58:79-84. Muchenje V, Dzama K, Chimonyo M,Strydom PE, Hugo A,Raats JG. Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chem 2009; 112:279-89. Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA. Effects of cooling temperature and hot carcass weight on the quality of lamb. Meat Sci 2010; 84:101-7.Navajas EA, Lambe NR, Fisher AV, Nute GR, Bünger L, Simm G. Muscularity and eating quality of lambs: Effects of breed, sex and selection of sires using muscularity measurements by computed tomography. Meat Sci 2008; 79:105-12.Okeudo NJ, Moss BW. Production performance and meat quality characteristics of sheep comprising four sex-types over a range of slaughter weights produced following commercial practice. Meat Sci 2008; 80:522-8.Osório JCS, Osório MTM, Silva Sobrinho AG. Avaliaçãoinstrumental da carne ovina. In: Silva Sobrinho AG, Sanudo C, Osório JCS, Arribas MMC, Osório MTM. Produção de carne ovina. Jaboticabal: Funep 2008, p.129-76.Osório JCS, Osório MTM, Sañudo C. Características sensoriais da carne ovina. R Bras Zootec 2009; 38:292-300.

Peña F, Cano T, Domenech V, Alcalde M, Martos J, García-Martinez A, Herrera, Rodero ME. Influence of sex, slaughterweight and carcass weight on “non-carcass” and carcass quality in segureña lambs. Small Ruminant Res 2005; 60:247-54.Pérez P, Maino M, Morales MS, Köbrich C, Bardon C, Pokniak J. Gender and slaughter weight effects on carcass quality traits of suckling lambs from four different genotypes. Small Ruminant Res 2007; 70:124-30.Pinheiro RSB, Silva Sobrinho AG, Souza HBA, YamamotoSM. Qualidade de carnes provenientes de cortes da carcaça de cordeiros e de ovinos adultos. Rev Bras Zootec 2009; 38:1790-6.Pösö AR, Puolanne, E. Carbohydrate metabolism in meat animals.Meat Sci 2005; 70:423-34.Purslow PP. Intramuscular connective tissue and its role in meat quality. Meat Sci 2005; 70:435-47.Raes K, Balcean A, Dirink P, Winne AD, Clayes E, Demeyer D, Smet SD. Meat quality, fatty acid composition and flavour analysisin Belgian retail beef. Meat Sci 2003; 65:1237-46.Ramos EM, Gomide LAM. Avaliação da qualidade de carne: fundamentos e metodologias. 1st ed. Viçosa-MG:Editora UFV, 2007. Rodríguez AB, Landa R, Bodas R, Prieto N, Mantecón AR, Giráldez FJ. Carcass and meat quality of Assaf milk fed lambs: Effect of rearing system and sex. Meat Sci 2008; 80:225-30.Russo C, Preziuso G, Verita P. EU carcass classification system: carcass and meat quality in light lambs. Meat Sci 2003; 64:411-6.Ryu YC, Lee MH, Lee SK, Kim BC. Effect of muscle mass and fiber type composition of longissimus dorsi muscle on postmortemmetabolic rate and meat quality in pigs. J Muscle Foods 2006; 17:343-53.Santos VAC, Silva SR, Mena EG, Azevedo JMT. Live weight and sex effects on carcass and meat quality of ‘‘Borrego terrincho–PDO’’ suckling lambs. Meat Sci 2007; 77:654-61.Sañudo C, Arribas MMC, Silva Sobrinho AG. Qualidade da carcaça e da carne ovina e seus fatores determinantes. In: Silva Sobrinho, A. G., Sanudo, C., Osório, J. C. S., Arribas, M. M. C., Osório, M. T. M. Produção de carne ovina. Jaboticabal: Funep, 2008, p.171-228.Sazili AQ, Parr T, Sensky PL, Jones SW, Bardsley RG, Buttery PJ. The relationship between slow and fast myosin heavy chain content, calpastatin, and meat tenderness in different ovine skeletal muscles. Meat Sci 2005; 69:17-25.Silva Sobrinho AG, Purchas RW, Kadim IT. Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate. Rev Bras Zootec 2005; 34:1070-8.Sosnicki AA, Newma S. The support of meat value chains by genetic technologies. Meat Sci 2010; 86:129-37.Teixeira A, Batista S, Delfa R. Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight. Meat Sci 2005; 71:530-6.Tejeda JF, Peña RE, Andrés AI. Effect of live weight and sex on physico-chemical and sensorial characteristics of Merino lamb meat. Meat Sci 2008; 80:1061-7.Thompson JM, Perry D, Daly B, Gardner GE, Johnston DJ, Pethick DW. Genetic and environmental effects on the muscle structure response post-mortem. Meat Sci 2006; 74:59-65.Tschirhart Hoelscher TE, Baird BE, King DA, McKenna DR, Savell JW. Physical, chemical, and histological characteristics of 18 lamb muscles. Meat Sci 2006; 73:48-54.Vacca GM, Carcangiu V, Dettori ML, Pazzola M, Mura MC, Luridiana S, Tilloca G. Productive performance and meat quality of Mouflon x Sarda and Sarda x Sarda suckling lambs. Meat Sci 2008; 80:326-34.Warner RD, Greenwood PL, Pethick DW, Ferguson DM. Genetic and environmental effects on meat quality. Meat Sci 2010; 86:171-83.Warren HE, Scollan ND, Nute GR, Hughes SI, Wood JD, Richardson RI. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour. Meat Sci 2008; 78:270-8. Webb EC, Casey NH, Simela L. Goat meat quality. Small Ruminant Res 2005; 60:153-66.Wood JD, Enser M, Fisher AV, Nute GR, Sheard PR, RichardsonRI, Hughes SI,Whittington FM. Fat deposition, fatty acid composition and meat quality: a review. Meat Sci 2008; 78, 343-58.