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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
23/09/2024 |
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Data da última atualização: |
23/09/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALVARENGA, E. S. DE; ISAC, M. F.; ROSA, A. F.; SILVA, S. L.; NASSU, R. T.; BARRETTO, A. C. DA S. |
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Afiliação: |
ELOISE SOARES DE ALVARENGA, SÃO PAULO STATE UNIVERSITY; MARIA FERNANDA ISAC, SÃO PAULO STATE UNIVERSITY; ALESSANDRA FERNANDES ROSA, UNIVERSITY OF SÃO PAULO; SAULO LUZ SILVA, UNIVERSITY OF SÃO PAULO; RENATA TIEKO NASSU, CPPSE; ANDREA CARLA DA SILVA BARRETTO, SÃO PAULO STATE UNIVERSITY. |
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Título: |
Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Meat Science, v. 212, June 2024, 109464. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1016/j.meatsci.2024.109464 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions. |
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Palavras-Chave: |
Colour; Cooking loss; Lipid oxidation; Medium-voltage electrical stimulation; Shear force; Thaw loss. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02063naa a2200277 a 4500
001 2167524
005 2024-09-23
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.meatsci.2024.109464$2DOI
100 1 $aALVARENGA, E. S. DE
245 $aEffects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef.$h[electronic resource]
260 $c2024
300 $a9 p.
520 $aThis study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.
653 $aColour
653 $aCooking loss
653 $aLipid oxidation
653 $aMedium-voltage electrical stimulation
653 $aShear force
653 $aThaw loss
700 1 $aISAC, M. F.
700 1 $aROSA, A. F.
700 1 $aSILVA, S. L.
700 1 $aNASSU, R. T.
700 1 $aBARRETTO, A. C. DA S.
773 $tMeat Science$gv. 212, June 2024, 109464.
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Embrapa Pecuária Sudeste (CPPSE) |
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| 3. |  | FELBERG, I.; DELIZA, R.; FARAH, A.; CALADO, V.; SILVA, J. P. L.; TOCI, A. T.; FREITAS, S. C.; DONANGELO, C. M. Chemical stability and consumer acceptance during storage of a cold instant soy coffee beverage. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 23., 2010, Bali. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2010.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | SOUZA, J. C. de; COUTO, C. de C.; MAMEDE, A. M. G. N.; VALDERRAMA, P.; TOCI, A. T.; FREITAS-SILVA, O. Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis. European Food Research and Technology, v. 250, n. 10, p. 2639-2604, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 4 | |
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