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