The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
01/Jul/2009
José Carlos da Silveira Osório, Maria Teresa Moreira Osório, Carlos Sañudo
DOI: 10.1590/S1516-35982009001300029
Considering that the world-wide trend is to produce what is consumed and that the science of the meat looks for the highest degree of satisfaction of the consumer, the study approaches the characteristics that propitiate this satisfaction in the sheep meat.The use of the human senses in the perception of the characteristics that provoke the highest consumer acceptability determines the definition of “quality”; this indicates important sensorial characteristics of lamb: the succulence (water holding capacity), colour, texture (tenderness), odour and […]
01/Dec/2003
Sarita Bonagurio, Juan Ramóm Olalquiaga Pérez, Iraídes Ferreira Furusho Garcia, Maria Cristina Bressan, Ana Lúcia da Silva Corrêa Lemos
DOI: 10.1590/S1516-35982003000800023
The objective of this study was analyze the colour, pH, weight loss by cooking (PPC) and shear force (FC) of the Longissimus dorsi (LD) and semimembranosus (SM) muscles of Santa Inês (SI x SI) and Texel x Santa Inês (T x SI) lambs, slaughtered at different live weights. Thirteen males and fourteen females were slaughtered at 15, 25, 35 and 45 of live weight. The carcasses were kept during twenty-four hours at 2ºC and during that time the pH was […]
Keywords: colour; cooking; lightness; muscle; ovine; pH; tenderness