|
Registro Completo |
|
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
|
Data corrente: |
18/05/2021 |
|
Data da última atualização: |
10/03/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
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. |
|
Afiliação: |
ANA PAULA DA SILVA BERNARDO, UNICAMP; FELIPE MARINELLI SARAIVA FERREIRA, UNICAMP; ASTRID CAROLINE MUNIZ DA SILVA, UNICAMP; FLÁVIA SOUZA PRESTES, UNICAMP; VANESSA CRISTINA FRANCISCO, UNESP; RENATA TIEKO NASSU, CPPSE; MARISTELA DA SILVA DO NASCIMENTO, UNICAMP; SÉRGIO BERTELLI PFLANZER, UNICAMP. |
|
Título: |
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). |
|
Ano de publicação: |
2021 |
|
Fonte/Imprenta: |
Animal Production Science, v. 61, n. 14, p. 1497-1509, may 2021. |
|
ISSN: |
1836-5787 |
|
DOI: |
https://doi.org/10.1071/AN20120 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Context. Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims. This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods. Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2 C or 7 C) and time (21 or 42 days). Key results. Samples dry-aged at 7 C had higher (P < 0.05) weight loss than samples dry-aged at 2 C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7 C compared with 2 C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions. The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the increase in process losses of dry-aged samples, and growth of Enterobacteriaceae and psychrotrophic bacteria in wet-aged samples. Implications. This study highlights the importance of controlling conditions for dry aging to produce a safe product and obtain higher yields. Processing plants or retailers that produce dry-aged or wet-aged meat could use these results to adjust their production systems. MenosContext. Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims. This study evaluated the effects of aging conditions (method, temperature, time) on the microbiological, physicochemical, volatile compound profile and weight loss characteristics of dry-aged and wet-aged beef from Nellore cattle (Bos indicus). Methods. Beef loins (n = 16) were cut into eight portions and assigned to treatments in a complete block design combining aging method (dry or wet), temperature (2 C or 7 C) and time (21 or 42 days). Key results. Samples dry-aged at 7 C had higher (P < 0.05) weight loss than samples dry-aged at 2 C. Although storage temperature did not affect (P > 0.05) the yield of wet-aged samples, Enterobacteriaceae counts increased (P < 0.05) in the samples stored at 7 C compared with 2 C. Aging for 42 days resulted in greater (P < 0.05) process losses (drip + evaporation + trimming) for both aging methods than aging for 21 days. The pH, moisture content and Warner–Bratzler shear force values were not affected (P > 0.05) by aging method, temperature or time. Qualitative analysis indicated that volatile compounds were affected by aging method and time, but not by aging temperature. Conclusions. The results indicate that higher temperature and longer aging periods cannot be not recommended for either dry or wet aging, owing to the in... Mostrar Tudo |
|
Palavras-Chave: |
Aging time; Dry aging; Nellore cattle; Wet aging. |
|
Thesagro: |
Bos Indicus. |
|
Thesaurus Nal: |
Beef quality; Temperature. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
null
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
|
