Alguns aspectos quantitativos e qualitativos de carcaças relacionadas a produção de carne ovina

Abstract

The present work highlights the main quantitative methods of carcass analysis that are correlated with the improvement of qualitative / quantitative aspects of the carcasses as well as greater acceptability by the consumer market, the increase in organoleptic characteristics, such as palatability and juiciness of meat cuts, are directly related, in greater or lesser degree, with the following quantifications: objective measurements of the carcass, thickness of covering fat, rib eye area, PH, texture and colorimetry.