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Registros recuperados : 6 | |
2. | | FRANCISCO, V. C.; TULLIO, R. R.; MARCONDES, C. R.; PFLANZER, S. B.; NASSU, R. T. Meat quality, aroma profile and consumer preference of dry - aged beef. In: RECIPROCAL MEAT CONFERENCE, 2019, Fort Collins, Colorado. Proceedings... Fort Collins, Colorado: American Meat Science Association, 2019. Biblioteca(s): Embrapa Pecuária Sudeste. |
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4. | | PEREIRA, F. M. V.; PFLANZER, S. B.; GOMIG, T.; GOMES, C. L.; FELICIO, P. E. de; COLNAGO, L. A. Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics. Talanta, London, v. 15, n. 108, p. 88-91, 2013. Biblioteca(s): Embrapa Instrumentação. |
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5. | | BERNARDO, A. P. DA S.; FERREIRA, F. M. S.; SILVA, A. C. M. DA; PRESTES, F. S.; FRANCISCO, V. C.; NASSU, R. T.; NASCIMENTO, M. DA S. DO; PFLANZER, S. B. Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus). Animal Production Science, v. 61, n. 14, p. 1497-1509, may 2021. Biblioteca(s): Embrapa Pecuária Sudeste. |
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6. | | 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. Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. Meat Science, v. 161, 108003, mar. 2020. 9 p. Biblioteca(s): Embrapa Pecuária Sudeste. |
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Registros recuperados : 6 | |
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Registro Completo
Biblioteca(s): |
Embrapa Unidades Centrais. |
Data corrente: |
08/05/2019 |
Data da última atualização: |
20/08/2019 |
Autoria: |
PFLANZER, S. B.; GOMES, C. L.; FELÍCIO, P. E. de. |
Afiliação: |
Sérgio Bertelli Pflanzer, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos; Carolina Lugnani Gomes, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Alimentos e Nutrição; Pedro Eduardo de Felício, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos. |
Título: |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle. |
Ano de publicação: |
2019 |
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 54, e00099, 2019. |
Idioma: |
Inglês |
Notas: |
Título em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino. |
Conteúdo: |
The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts. |
Palavras-Chave: |
Alcatra; Carcaça bovina; Chilling rates; Comprimento de sarcômero; Sarcomere length; Taxa de resfriamento; Top sirloin; Volodkevich. |
Thesaurus NAL: |
Beef carcasses. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197130/1/Delayed-carcass-chilling-improves.pdf
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Marc: |
LEADER 02026naa a2200265 a 4500 001 2108881 005 2019-08-20 008 2019 bl uuuu u00u1 u #d 100 1 $aPFLANZER, S. B. 245 $aDelayed carcass chilling improves tenderness of the beef gluteus medius muscle.$h[electronic resource] 260 $c2019 500 $aTítulo em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino. 520 $aThe objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts. 650 $aBeef carcasses 653 $aAlcatra 653 $aCarcaça bovina 653 $aChilling rates 653 $aComprimento de sarcômero 653 $aSarcomere length 653 $aTaxa de resfriamento 653 $aTop sirloin 653 $aVolodkevich 700 1 $aGOMES, C. L. 700 1 $aFELÍCIO, P. E. de 773 $tPesquisa Agropecuária Brasileira$gv. 54, e00099, 2019.
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