Padrões de qualidade da carne suína, ovina e caprina

• DOI: https://doi.org/10.22533/at.ed.8275112530054

• Palavras-chave: Atributos Físico-químicos, Maciez, Capacidade de retenção de água (CRA)

• Keywords: Physical-Chemical Attributes, Tenderness, Water Holding Capacity (WHC)

• Abstract: Meat quality standards are a decisive factor in public acceptance and commercial value in the global market. This review article explores the intrinsic attributes that define the quality of pork, lamb, and goat meat, with an emphasis on physicochemical, sensory, and nutritional parameters. Pork is analyzed for its composition, which varies between cuts, highlighting its high content of biologically valuable proteins and monounsaturated fatty acids (MONOFA), and applying the "Quality Multiverse" concept for a combined assessment. Lamb meat is recognized for its nutritional superiority, being rich in essential amino acids, and for strategic dietary interventions (e.g., probiotics, calcareous algae) that enhance its antioxidant capacity and improve flavor. Goat meat is established as a lean and sustainable alternative, but faces quality issues due to the industry's lack of specialization, making it essential to control factors such as breed, age, and transportation. Tenderness is a key consumer characteristic for all species, and strict postmortem pH control is crucial for quality, preventing problems such as tough, firm, and dark meat (TDF) and pale, soft, and exudative meat (PSE). Controlling these parameters and focusing on animal welfare and biosecurity is essential to maintaining the high quality standards demanded by the market.