Data/hora: 12/06/2024 04:42:58

Biblioteca(s): 	Embrapa Pecuária Sudeste.	
Data corrente: 	17/12/2019	
Data da última atualização: 	13/03/2023	
Autoria: 	BERNARDO, A. P. da S.; SILVA, A. C. M. da; FRANCISCO, V. C.; RIBEIRO, F. A.; NASSU, R. T.; CALKINS, C. R.; NASCIMENTO, M. da S.; PFLANZER, S. B.	
Afiliação: 	Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP.	
Título: 	Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.	
Ano de publicação: 	2020	
Fonte/Imprenta: 	Meat Science, v. 161, 108003, mar. 2020.	
Páginas: 	9 p.	
DOI: 	https://doi.org/10.1016/j.meatsci.2019.108003	
Idioma: 	Inglês	
Conteúdo: 	This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.	
Palavras-Chave: 	Dry-aged beef; Microbiological beef quality.	
Thesaurus Nal: 	Freezing; Thawing; Volatile compounds.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/213573/1/EffectsFreezingThawing-OK.pdf	
Registro original: 	Embrapa Pecuária Sudeste (CPPSE)	
Exemplares: 	CPPSE - (25008-1) - UPC - AP - DD - PROCI-2020.00016 - BER - 2020.00059 - DIS