Production technology in kaftas meat from sheep supplemented with linseed
DOI:
https://doi.org/10.22256/pubvet.v9n5.247-251Keywords:
acceptance, by-products, Santa Inês, sheepAbstract
Sixteen sheep was used at the end of reproductive life, divided into two groups of eight animals fed for 60 days with complete ration containing zero or 10% linseed. After the slaughter the legs were deboned and used in kafta processing. Chemical and sensory analyzes were conducted to evaluate consumer acceptance. There was no difference (P>0.05) for moisture (70.49%) and mineral matter (1.28%). The crude protein and total lipids had higher averages for kaftas made with meat from sheep supplemented with linseed. The evaluations demonstrated that this product was accepted by 79.6% of the panelists, and 88.9% of men and 81.2% of women who participated in the sensory panel buy the product. Kaftas has a viable production and nutritional quality, and well accepted by consumers of both genders and age. Kaftas from ewe meat, supplemented with linseed had the highest acceptance, showing positive effect on sensory analysis, which suggests the use of grain to differentiate the product.
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Copyright (c) 2015 Maryane Gluck Torres, Natália Holtz Alves Pedroso Mora, Talita Estéfani Santana Zunino, Ana Paula Silva Possamai, Andresa Carla Feihrmann, Francisco de Assis Fonseca de Macedo
This work is licensed under a Creative Commons Attribution 4.0 International License.
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