%0 Journal Article
%T Caracteriza£¿£¿o do processo de rigor mortis do m¨²sculo Ilio-ischiocaudalis de jacar¨¦-do-pantanal (Caiman crocodilus yacare) e maciez da carne
%A Vieira
%A Juliana Paulino
%A Silva
%A Teofilo Jos¨¦ Pimentel da
%A Freitas
%A Monica Queiroz de
%A Fontenelle
%A Gabrielle
%A Lindote
%A Helen Cristiane Ferrareto
%A Freitas
%A Marcelo de Alcantara Martins
%J Ci¨ºncia Rural
%D 2012
%I Universidade Federal de Santa Maria
%R 10.1590/S0103-84782012000300029
%X 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 jacar¨¦ do pantanal (coocrijapan) - c¨¢ceres- 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 2.6¡ãc (0.5h) to 0.9¡ãc (36h) and the mean carcass temperature from 21.0¡ãc to 4.2¡ãc, 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 (1.5¦Ìm). this meat presents shear force lower than 6.0kg.
%K alligator meat
%K rigor mortis
%K tenderness.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0103-84782012000300029&lng=en&nrm=iso&tlng=en