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Registro Completo |
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
15/05/2013 |
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Data da última atualização: |
06/09/2017 |
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Autoria: |
SANTOS, V. M. O. dos; CALDARA, F. R.; SENO, L. de O.; FEIJO, G. L. D.; PAZ, I. C. de L. A.; GARCIA, R. G.; NÄÄS, I. A.; ALTEMIO, A. D. C. |
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Afiliação: |
VIVIANE MARIA OLIVEIRA DOS SANTOS, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; FABIANA RIBEIRO CALDARA, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; LEONARDO DE OLIVEIRA SENO, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; GELSON LUIS DIAS FEIJO, CNPGC; IBIARA CORREIA DE LIMA ALMEIDA PAZ, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; RODRIGO GARÓFALLO GARCIA, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; IRENILZA de ALENCAR NÄÄS, Universidade Federal da Grande Dourados - UFGD/Faculdade de Ciências Agrárias; ÂNGELA DULCE CAVENAGHI ALTEMIO, UFGD, Faculdade de Engenharia. |
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Título: |
Marinade with alkaline solutions for the improvement of pork quality. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 47, n. 11, p. 1655-1662, nov. 2012. |
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ISSN: |
0100-204X |
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Idioma: |
Inglês |
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Notas: |
Título em português: Marinados com soluções alcalinas para a melhoria da qualidade da carne suína. |
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Conteúdo: |
The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45≤5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45≤5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH45 of the meat and the marinade treatments. Meat with pH45≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis. |
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Palavras-Chave: |
Meat color; Tripolisfofato de sódio. |
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Thesagro: |
Bicarbonato de sódio; Cloreto de sódio. |
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Thesaurus Nal: |
Pale soft exudative meat; Sodium bicarbonate; Sodium chloride; Sodium tripolyphosphate; Sus scrofa. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/82859/1/MARINADE.pdf
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Marc: |
LEADER 02483naa a2200337 a 4500
001 1958000
005 2017-09-06
008 2012 bl uuuu u00u1 u #d
022 $a0100-204X
100 1 $aSANTOS, V. M. O. dos
245 $aMarinade with alkaline solutions for the improvement of pork quality.
260 $c2012
500 $aTítulo em português: Marinados com soluções alcalinas para a melhoria da qualidade da carne suína.
520 $aThe objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post‑mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH45) and, then, the carcasses were divided into the groups with pH45≤5.7 or pH45>5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH45≤5.7 or pH45>5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH45 of the meat and the marinade treatments. Meat with pH45≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.
650 $aPale soft exudative meat
650 $aSodium bicarbonate
650 $aSodium chloride
650 $aSodium tripolyphosphate
650 $aSus scrofa
650 $aBicarbonato de sódio
650 $aCloreto de sódio
653 $aMeat color
653 $aTripolisfofato de sódio
700 1 $aCALDARA, F. R.
700 1 $aSENO, L. de O.
700 1 $aFEIJO, G. L. D.
700 1 $aPAZ, I. C. de L. A.
700 1 $aGARCIA, R. G.
700 1 $aNÄÄS, I. A.
700 1 $aALTEMIO, A. D. C.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 47, n. 11, p. 1655-1662, nov. 2012.
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