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Qualidade físico-química e nutricional da carne de bovino certificada obtida de animais das raças Aberdeen Angus e Limousine
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Resumo(s)
No mercado atual, cada vez mais surgem diversos tipos de certificações. Na carne, a
certificação é um atributo importante que pode influenciar as preferências dos consumidores. O
objetivo deste estudo foi avaliar o contributo da genética Aberdeen Angus e Limousine para a
qualidade físico-química e nutricional da carne e comparar ambas as carnes certificadas.
Neste sentido, foram utilizadas um total de 28 amostras de bife da vazia (L1; L2) de carne
certificada “Aberdeen-Angus Portugal” e “Limousine Portugal” e foram realizadas análises ao:
pH; cor; teor de pigmento hémico total; perda de água por cozedura; teor de lípidos totais;
marmoreado; teor de colesterol total, vitamina E e b-caroteno; perfil de ácidos gordos, e ainda
isótopos estáveis do Carbono, Azoto, Enxofre e Oxigénio, e compararam-se os valores obtidos.
Os resultados demonstraram diferenças significativas na luminosidade (p<0,001), marmoreado
(p<0,001), teor de lípidos totais (p<0,001) onde a carne Angus apresentou valores superiores.
Na qualidade nutricional, verificou-se que a carne de animais Angus se sobressai nos teores de
vitamina E (p<0,001) e b-caroteno (p<0,001), MUFA (p<0,001), ácido vacénico (p<0,001) e ácido
oleico (p<0,001). A carne de Limousine exibiu um teor inferior de colesterol (p<0,001) e o dobro
do teor PUFA (p<0,001) da carne Angus. Relativamente aos isótopos estáveis, os resultados
significativos foram das composições isotópicas do Carbono (p<0,001) (ajudou a distinguir a
dieta dos animais) e do Oxigénio (p<0,001) (permitiu a perceção da origem geográfica distinta
dos animais Angus e Limousine).
De acordo com os resultados obtidos, ambas as carnes apresentaram diferenças e para
um consumidor que prefira uma carne com mais luminosidade, gordura intramuscular, mais tenra
e suculenta, com maior estabilidade oxidativa, teor superior de ácido vacénico e oleico, a carne
“Aberdeen Angus Portugal” parece ser uma boa opção. Porém, para o consumidor que prefira
uma carne magra, com um teor menor de colesterol e com um teor elevado de PUFA’s a carne
“Limousine Portugal” poderá ser uma eleição.
In the current market there are more and more different types of certifications. In meat, certification is an important attribute that can affect consumer preferences. The aim of this study was to evaluate the contribution of genetics Aberdeen Angus and Limousine to the physicalchemical and nutritional quality of meat and compare both certified meats. In this sense, a total of 28 samples of sirloin beef (L1; L2) of certified meat "Aberdeen- Angus Portugal" and "Limousine Portugal" were used and analyzes were performed at pH; color; content of total heme pigment; loss of water by cooking; total lipid content; marbling; total cholesterol, vitamin E and b-carotene content; fatty acid profile, and stable isotopes of carbon, nitrogen, sulfur and oxygen, and the values were compared. The results showed significant differences in luminosity (p<0.001), marbling (p<0.001), total lipid content (p<0.001) where Angus meat presented higher values. In the nutritional quality, it was found that the meat of Angus animals stands out in the contents of vitamin E (p <0.001) and b-carotene (p <0.001), MUFA (p <0.001), vacenic acid (p <0.001) and oleic acid (p <0.001). Limousine meat showed a lower cholesterol content (p<0.001) and double the PUFA content (p<0.001) of Angus meat. Regarding the stable isotopes, the significant results were the isotopic compositions of carbon (p <0.001) (helped to distinguish the diet of animals) and oxygen (p <0.001) (allowed the perception of the distinct geographical origin of the animals Angus and Limousine). According to the results, both meats showed differences and for a consumer who prefers a meat with more luminosity, intramuscular fat, more tender and juicier, with greater oxidative stability, higher content of vacenic and oleic acid, the meat "Aberdeen Angus Portugal" seems to be a good option. However, for consumers who prefer a lean meat, with a lower cholesterol content and a high content of PUFA’s meat "Limousine Portugal" may be an election.
In the current market there are more and more different types of certifications. In meat, certification is an important attribute that can affect consumer preferences. The aim of this study was to evaluate the contribution of genetics Aberdeen Angus and Limousine to the physicalchemical and nutritional quality of meat and compare both certified meats. In this sense, a total of 28 samples of sirloin beef (L1; L2) of certified meat "Aberdeen- Angus Portugal" and "Limousine Portugal" were used and analyzes were performed at pH; color; content of total heme pigment; loss of water by cooking; total lipid content; marbling; total cholesterol, vitamin E and b-carotene content; fatty acid profile, and stable isotopes of carbon, nitrogen, sulfur and oxygen, and the values were compared. The results showed significant differences in luminosity (p<0.001), marbling (p<0.001), total lipid content (p<0.001) where Angus meat presented higher values. In the nutritional quality, it was found that the meat of Angus animals stands out in the contents of vitamin E (p <0.001) and b-carotene (p <0.001), MUFA (p <0.001), vacenic acid (p <0.001) and oleic acid (p <0.001). Limousine meat showed a lower cholesterol content (p<0.001) and double the PUFA content (p<0.001) of Angus meat. Regarding the stable isotopes, the significant results were the isotopic compositions of carbon (p <0.001) (helped to distinguish the diet of animals) and oxygen (p <0.001) (allowed the perception of the distinct geographical origin of the animals Angus and Limousine). According to the results, both meats showed differences and for a consumer who prefers a meat with more luminosity, intramuscular fat, more tender and juicier, with greater oxidative stability, higher content of vacenic and oleic acid, the meat "Aberdeen Angus Portugal" seems to be a good option. However, for consumers who prefer a lean meat, with a lower cholesterol content and a high content of PUFA’s meat "Limousine Portugal" may be an election.
Descrição
Mestrado em Engenharia Zootécnica - Produção Animal. Universidade de Lisboa, Instituto Superior de Agronomia, Faculdade de Medicina Veterinária
Palavras-chave
Aberdeen Angus Limousine carne de bovino carne certificada qualidade da carne beef certified meat meat quality
Contexto Educativo
Citação
Lúcio, A.R. Qualidade físico-química e nutricional da carne de bovino certificada obtida de animais das raças Aberdeen Angus e Limousine. Lisboa: ISA-Universidade de Lisboa, 2023. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa