ABSTRACT. The evaluation of the carcass composition of livestock generates relevant information on the quality and final yield of the meat products. The objective of this work was to evaluate correlations the ultrasound measurements in vivo of the Longissimus lumborum with the physical-chemical components of one-year-old Santa Ines sheep bred in extensive systems. The ultrasound evaluation was performed of the rib eye area (USrea), loin depth (USld), loin width (USlw) and subcutaneous fat thickness (USsft). After slaughter, meat cuts were weighed and carcass yield was calculated. The 12th rib on the left side was separated from the carcass and dissected, after which individual bones, muscles and fat were separated and weighed. The components were regrouped, ground and collected for centesimal evaluation. Significant positive correlations (p < 0.05) were found between the ultrasound measurements and meat metrics, except for the loin length, which had low correlation. Significant correlations (p < 0.05) were found between muscles and the measurements of USld, USrea and USsft. The correlations (p < 0.05) between the bones and USld and USrea were negative and significant. USsft presented correlation (p < 0.05) with carcass yield. Thus, the ultrasound measurements associated with the Longissimus lumborum could constitute a valuable tool for evaluating the physical-chemical components and carcass of one-year-old Santa Inês sheep created in extensive systems.

RESUMO: Este estudo avaliou o efeito de diferentes concentrações de farinha de yacon (Smallanthus sonchifolia) sobre as características físico-químicas, microbiológicas e sensoriais de quatro formulações de mortadelas (F1, F2, F3 e controle) preparadas com carne de ovinos, gordura suína e aditivos. Todas as formulações atenderam aos padrões físico-químicos e microbiológicos definidos nas regulamentações para produção de mortadela no Brasil. As formulações controle e F1 obtiveram as melhores pontuações de aceitação, em comparação com F2 e F3. Os julgadores declararam intenção de compra favorável para as formulações controle, F1 e F2. Os resultados mostram que a mortadela de carne ovina suplementada com farinha de yacon é uma alternativa promissora na fabricação de produtos cárneos mais saudáveis.

ABSTRACT: This study evaluated the effect of different yacón meal concentrations (Smallanthus sonchifolia) on the physicochemical, microbiological, and sensory characteristics of four mortadella formulations (F1, F2, F3, and control) prepared with mutton, pork fat, and additives. All formulations met the physicochemical and microbiological standards defined in regulations for mortadella production in Brazil. Control and F1 were the formulations with better acceptance scores, compared with F2 and F3. The judges stated favorable purchase intention for the control, F1 and F2 formulations. Results showed that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthier meat products.