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- Title
Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-dopantanal (Caiman crocodilus yacare) e maciez da carne.
- Authors
Vieira, Juliana Paulino; Pimentel da Silva, Teofilo José; de Freitas, Monica Queiroz; Gabrielle Fontenelle; Lindote, Helen Cristiane Ferrareto; Freitas, Marcelo de Alcantara Martins
- Abstract
This paper studied six pantanal alligators (Caiman crocodilus yacare) carcass with goal of rigor mortis process characterization of Ilio-ischiocaudalis muscle during industrial cooling and meat tenderness. The alligators were randomly assembled and slaughtered at Cooperativa de Criadores do Jacaré do Pantanal (COOCRIJAPAN) - Cáceres- Mato Grosso After exsanguination, were mensured temperature of chilling room and carcasses, pH and samples were collected for determination the sarcomere length, shear force and cooking loss at different times (0.5, 3, 5, 7, 10, 12, 15, 24 and 36 hours). The temperature of chilling room varied from 2.6ºC (0.5h) to 0.9ºC (36h) and the mean carcass temperature from 21.0°C to 4.2°C, respectively. The mean initial pH of the muscle was 6.7 and the final was 5.6. The smallest sarcomere size ocurred at 15 hours after exsanguination (1.5μm). This meat presents shear force lower than 6.0kg.
- Subjects
CAIMAN yacare; RIGOR mortis; EXSANGUINATION; MEAT industry; VETERINARY medicine
- Publication
Ciência Rural, 2012, Vol 42, Issue 3, p567
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782012000300029