Data/hora: 07/06/2024 17:09:53

Biblioteca(s): | Embrapa Pecuária Sudeste.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | A - 1
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