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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
17/12/2019 |
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Data da última atualização: |
13/03/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Meat Science, v. 161, 108003, mar. 2020. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.meatsci.2019.108003 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Dry-aged beef; Microbiological beef quality. |
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Thesaurus Nal: |
Freezing; Thawing; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213573/1/EffectsFreezingThawing-OK.pdf
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Marc: |
LEADER 01898naa a2200289 a 4500
001 2117101
005 2023-03-13
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.meatsci.2019.108003$2DOI
100 1 $aBERNARDO, A. P. da S.
245 $aEffects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.$h[electronic resource]
260 $c2020
300 $a9 p.
520 $aThis 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.
650 $aFreezing
650 $aThawing
650 $aVolatile compounds
653 $aDry-aged beef
653 $aMicrobiological beef quality
700 1 $aSILVA, A. C. M. da
700 1 $aFRANCISCO, V. C.
700 1 $aRIBEIRO, F. A.
700 1 $aNASSU, R. T.
700 1 $aCALKINS, C. R.
700 1 $aNASCIMENTO, M. da S.
700 1 $aPFLANZER, S. B.
773 $tMeat Science$gv. 161, 108003, mar. 2020.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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| 1. |  | BRAGANÇA, G. M.; SOUZA-FABJAN, J. M. G.; BATISTA, R. I. T. P.; RIBEIRO, L. S.; BRAIR, V. L.; CÔRTES, L. R.; SOUZA, C. V.; TRAIRA, A. R.; FONSECA, J. F. da; MENCHACA, A.; BRANDÃO, F. Z. Different progestagens sources do not affect the follicular population and the morphological quality of oocytes during ovarian stimulation in Santa Inês ewes. Animal Reprodroduction, v. 15, n. 3, p. 451, Jul./Sept. 2018. Abstracts A151. Edição dos Proceedings of the 32nd Annual Meeting of the Brazilian Embryo Technology Society (SBTE); Florianópolis, SC, Brazil, August 16th to 18th, 2018.| Tipo: Resumo em Anais de Congresso |
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