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| Registros recuperados : 18 | |
| 9. |  | FELICIO, P. E. de; LIMA, F. P.; GONCALVES, L. S. Aspectos fenotipicos, geneticos e ambientes dos pesos ao nascer, aos 120 e 210 dias, das racas Nelore, Guzera e Gir, da estacao experimental de zootecnia de Sertaozino. Boletim de Industria Animal, v. 33, n. 1, p. 19-69, jan./jun. 1976.| Biblioteca(s): Embrapa Meio-Norte. |
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| 15. | | PEREIRA, F. M. V.; PFLANZER, S. B.; GOMIG, T.; GOMES, C. L.; FELICIO, P. E. de; COLNAGO, L. A. Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics. Talanta, London, v. 15, n. 108, p. 88-91, 2013.| Biblioteca(s): Embrapa Instrumentação. |
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| 17. | | TONETO, E. R. L.; TULLIO, R. R.; NASSU, R. T.; CRUZ, G. M. da; FEIJO, G. L. D.; FELICIO, P. E. de. Physico-chemical characteristics of beef (MM. Supraspinatus and Infraspinatus) from cows of four genetic groups. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST, 2012. Não paginado. 1 CD-ROM. IUFoST 2012.| Biblioteca(s): Embrapa Gado de Corte; Embrapa Pecuária Sudeste. |
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| 18. | | TONETO, E. R. L.; TULLIO, R. R.; NASSU, R. T.; CRUZ, G. M. da; FEIJO, G. L. D.; FELICIO, P. E. de. Effect of aging in total collagen, insoluble and solubility of collagen (MM. Supraspinatus and infraspinatus) from cows of four genetic groups. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST, 2012. Não paginado 1 CD-ROM. IUFoST 2012.| Biblioteca(s): Embrapa Gado de Corte; Embrapa Pecuária Sudeste. |
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| Registros recuperados : 18 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
08/05/2019 |
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Data da última atualização: |
20/08/2019 |
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Autoria: |
PFLANZER, S. B.; GOMES, C. L.; FELÍCIO, P. E. de. |
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Afiliação: |
Sérgio Bertelli Pflanzer, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos; Carolina Lugnani Gomes, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Alimentos e Nutrição; Pedro Eduardo de Felício, Universidade Estadual de Campinas - UNICAMP/Faculdade de Engenharia de Alimentos/Departamento de Tecnologia de Alimentos. |
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Título: |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 54, e00099, 2019. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino. |
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Conteúdo: |
The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts. |
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Palavras-Chave: |
Alcatra; Carcaça bovina; Chilling rates; Comprimento de sarcômero; Sarcomere length; Taxa de resfriamento; Top sirloin; Volodkevich. |
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Thesaurus NAL: |
Beef carcasses. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/197130/1/Delayed-carcass-chilling-improves.pdf
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Marc: |
LEADER 02026naa a2200265 a 4500
001 2108881
005 2019-08-20
008 2019 bl uuuu u00u1 u #d
100 1 $aPFLANZER, S. B.
245 $aDelayed carcass chilling improves tenderness of the beef gluteus medius muscle.$h[electronic resource]
260 $c2019
500 $aTítulo em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino.
520 $aThe objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts.
650 $aBeef carcasses
653 $aAlcatra
653 $aCarcaça bovina
653 $aChilling rates
653 $aComprimento de sarcômero
653 $aSarcomere length
653 $aTaxa de resfriamento
653 $aTop sirloin
653 $aVolodkevich
700 1 $aGOMES, C. L.
700 1 $aFELÍCIO, P. E. de
773 $tPesquisa Agropecuária Brasileira$gv. 54, e00099, 2019.
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