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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
10/06/2002 |
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Data da última atualização: |
30/03/2017 |
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Autoria: |
MOLONEY, A. P.; MOONEY, M. T.; KERRY, J. P.; TROY, D. J. |
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Título: |
Producing tender and flavoursome beef with enhanced nutritional characteristics. |
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Ano de publicação: |
2001 |
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Fonte/Imprenta: |
Proceedings of the Nutrition Society, v.60, n.2, p.221-229, 2001. |
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Idioma: |
Inglês |
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Conteúdo: |
The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production system represent the combined and interacting effects of genotype, gender, are at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthines of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum 'pasture to plate' management systems are being established to ensure beef tenderness. The chemistry underlying beef fl;avour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour a taste palnel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25-50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in satured fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommen dations. MenosThe perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production system represent the combined and interacting effects of genotype, gender, are at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthines of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum 'pasture to plate' management systems are being established to ensure beef tenderness. The chemistry underlying beef fl;avour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour a taste palnel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25-50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in satured fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fat... Mostrar Tudo |
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Palavras-Chave: |
Acido gorduroso; Carne de boi; Flavour; Healthiness; Sanidade. |
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Thesagro: |
Animal; Nutrição. |
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Thesaurus Nal: |
beef; fatty acids; nutrition. |
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Categoria do assunto: |
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Marc: |
LEADER 02295naa a2200277 a 4500
001 1810119
005 2017-03-30
008 2001 bl --- 0-- u #d
100 1 $aMOLONEY, A. P.
245 $aProducing tender and flavoursome beef with enhanced nutritional characteristics.
260 $c2001
520 $aThe perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production system represent the combined and interacting effects of genotype, gender, are at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthines of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum 'pasture to plate' management systems are being established to ensure beef tenderness. The chemistry underlying beef fl;avour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour a taste palnel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25-50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in satured fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommen dations.
650 $abeef
650 $afatty acids
650 $anutrition
650 $aAnimal
650 $aNutrição
653 $aAcido gorduroso
653 $aCarne de boi
653 $aFlavour
653 $aHealthiness
653 $aSanidade
700 1 $aMOONEY, M. T.
700 1 $aKERRY, J. P.
700 1 $aTROY, D. J.
773 $tProceedings of the Nutrition Society$gv.60, n.2, p.221-229, 2001.
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Registro original: |
Embrapa Pantanal (CPAP) |
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