Evaluation and proximate composition and as physical and chemical characteristics of meat from sheep

Abstract

Meat is a source of high biological value protein, the availability and digestibility of essential nutrients. Displays soluble vitamins (A, D, E and K), and water soluble B-complex (thiamine, riboflavin, nicotinamide, pyridoxine, pantothenic acid, folic acid, niacin, biotin and cobalamin). In addition, an important role in nutrition as a source of minerals and a great contribution to the absorption of selenium and copper. In red meat, highlighting the presence of iron, phosphorus, potassium, sodium, magnesium and zinc. This article discusses factors as the type of muscle, the animal's age, nutrition, race, sexual condition, pre-slaughter management and post-slaughter, can influence the chemical composition (moisture, protein, fat and mineral matter) and in Physico-chemical characteristics of the meat (color, weight loss for cooking, shear strength, pH, and water holding capacity), aiming to guide the production chain of the sheep industry for uniformity in production, with improved meat characteristics, and that meet a current consumer market more noticeable the quality of meat