Data/hora: 24/05/2024 13:07:05

Biblioteca(s): 	Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental.	
Data corrente: 	06/10/2022	
Data da última atualização: 	10/10/2022	
Autoria: 	FERNANDES, H. R.; DELIZA, R.; CABRAL NETO, O.; SILVA, C. M.; ALBUQUERQUE, N. I. de; MARTINS, T. R.; ROSENTHAL, A.	
Afiliação: 	HUGO RANGEL FERNANDES, UFRJ; ROSIRES DELIZA, CTAA; OTAVIO CABRAL NETO, UFRJ; CAROLINE MELLINGER SILVA, CTAA; NATALIA INAGAKI DE ALBUQUERQUE, CPATU; THAYRINE RODRIGUES MARTINS, UFRJ; AMAURI ROSENTHAL, CTAA.	
Título: 	Effect of high hydrostatic pressure on the meat of collared peccaries (Tayassu tajacu) with different ages.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	African Journal of Food Science, v. 16, n. 9, 215-225, 2022.	
DOI: 	DOI: 10.5897/AJFS2022.2218	
Idioma: 	Inglês	
Conteúdo: 	This study aimed to assess the effect of high hydrostatic pressure (HHP) applied in the post-rigor period, on the physical and chemical parameters of the meat (Longissimus thoracis et lumborum) of peccary (Tayassu tajacu) obtained from animals of different ages. Pressures ranged from 100 to 400 MPa were applied to the muscle of young (19 months) and adult (38 months) animals for the time required to reach the set pressure followed by immediate depressurization. In adult animals, the shear force decreased as pressure increased, with an increase in meat tenderness at pressures above 200 MPa (P ? 0.05). The electrophoresis results showed changes in the protein profiles of animals of both ages subjected to the different pressure levels, with different degrees of protein denaturation. The results suggest that high hydrostatic pressure was effective in tenderizing the meat of adult peccaries and influenced its color, with potential positive effects on meat quality. Future studies should further explore how consumers perceive these aspects.	
Palavras-Chave: 	Cooking loss; High hydrostatic pressure; Peccary.	
Thesagro: 	Tecnologia de Alimento.	
Thesaurus Nal: 	Color; Texture.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15364-1) - UPC - AP - DD -  -  -  - DIS
CPATU - (58374-1) - UPC - AP - DD -  -  -  - DIS