Use este identificador para citar ou linkar para este item:
https://locus.ufv.br//handle/123456789/19579
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Peloso, J.V. | |
dc.contributor.author | Lopes, P.S. | |
dc.contributor.author | Gomide, L.A.M. | |
dc.contributor.author | Guimarães, S.E.F. | |
dc.contributor.author | Carneiro, P.L.S. | |
dc.date.accessioned | 2018-05-16T10:36:24Z | |
dc.date.available | 2018-05-16T10:36:24Z | |
dc.date.issued | 2010-05-14 | |
dc.identifier.issn | 03091740 | |
dc.identifier.uri | https://doi.org/10.1016/j.meatsci.2010.05.017 | |
dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/19579 | |
dc.description.abstract | Carcass and ham quality characteristics of pig populations divided by harvest weights — HW (130 and 160 kg) were evaluated to determine the effects of gender (barrows and gilts) and distinct genetic groups — purebred (DUDU) and crossbred Duroc (DULA, DUWI and DULL) as well as purebred Large White (WIWI) on the suitability for use in dry-cured ham production. At 130 kg, DUDU pigs yielded the highest fat thickness of the ham (P < 0.01) and an intramuscular fat content (IMF) of 3.15% in Semimembranosus muscle (SM). DUDU pigs also had a SM pHu of 5.7. This genetic group met the specifications for dry-cured ham production. No differences could be found in meat quality characteristics between genetic groups harvested at 160 kg. However at this HW, gilts produced significantly (P < 0.05) heavier and leaner hams compared to barrows. | en |
dc.format | pt-BR | |
dc.language.iso | eng | pt-BR |
dc.publisher | Meat Science | pt-BR |
dc.relation.ispartofseries | v. 86, Issue 2, p. 371-376, October 2010 | pt-BR |
dc.rights | Elsevier Ltd | pt-BR |
dc.subject | Pig | pt-BR |
dc.subject | Carcass characteristics | pt-BR |
dc.subject | Meat quality | pt-BR |
dc.subject | Dry-cured ham | pt-BR |
dc.subject | Duroc | pt-BR |
dc.title | Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams | en |
dc.type | Artigo | pt-BR |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
artigo.pdf Until 2100-12-31 | Texto completo | 217,49 kB | Adobe PDF | Visualizar/Abrir ACESSO RESTRITO |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.