DONADEL, Jossiê Zamperetti et al. Análise qualitativa de compostos voláteis do headspace de carne cozida de ovinos e caprinos. Cienc. Rural [online]. 2013, vol.43, n.11, pp. 2085-2092. ISSN 0103-8478. http://dx.doi.org/10.1590/S0103-84782013001100026.
Research characterizes volatile compounds of lambs and goats cooked meat from the Campanha of Rio Grande do Sul state
Researchers from Universidade Federal de Santa Maria, Rio Grande do Sul, and of Universidade Federal Grande Dourados, Mato Grosso do Sul, Brazil, found 73 volatile compounds and differentiation markers of lambs and goats cooked meat from the Campanha of Rio Grande do Sul state. The study was published in Ciência Rural journal, v.43, n.11, of November 2013.
The researchers aimed to qualitatively characterize the volatile compounds of the headspace of different muscles of lambs and goats cooked meat from Alto Camaquã, Rio Grande do Sul state. With the technique of solid phase microextraction and gas chromatography coupled to mass spectrometer, they analyzed the volatile compounds of the headspace of cooked muscles L.dorsi and V.lateralis of five male lambs (age 6 months) and five castrated male goats (age 8-9 months).
73 volatile compounds were found, including aldehydes, ketones and sulfur compounds, characteristic of thermally processed meat. Many of these compounds, says the researcher Roger Wagner, are responsible for the odor/flavor of these meats and can be identified as markers of the species and/or cutting. Terpene compounds (β-pinene, α-gurjunene, α-muurolene) were considered as markers to differentiate the species, being abundant in goats and sheep in absent.
The importance of the research is the identification of marker compounds for discrimination of lamb and goat meats in different cuts. "It can be considered a base research for the characterization and in the future designation of origin of the animals raised in the Campanha of the state of Rio Grande do Sul," says Roger. The data can be used to assess the quality of the meat of goats and sheep.
According to Roger, this is the first study that characterizes volatile compounds related to the lamb and goat cooked meat in animals native of the region of the Campanha of Rio Grande do Sul. In the national and international literature, there are few studies that investigated this characterization in lamb and goats meat.