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| Registros recuperados : 13 | |
| 2. |  | NASSU, R. T.; JUÁREZ, M.; UTTARO, B.; AALHUS, J. L. Fresh meat packaging: trends for retrail and food service. Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, v. 5, n. 55, p. 1-9, 2010.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 3. | | ARANO, A.; AMIGONE, M.; PISCITELLI, H.; KLOSTER, A.; PERETTI, M.; URQUIZA, B.; SALARIS, M.; JUAREZ, M. Resultados técnico-económicos 1997/98: unidad demostrativa agrícola: ganadera: unidade demonstrativa agrícola: porcina. Marcos Juárez: INTA. EEA Marcos Juarez, 1999. 10 p. (INTA. EEA Marcos Juárez. Informacion para Extension, 55).| Biblioteca(s): Embrapa Agropecuária Oeste. |
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| 4. | | ALONSO, L.; FONTECHA, J.; LOZADA, L.; FRAGA, M. J.; JUAREZ, M. Fatty acid composition of caprine milk: major, branched-chain, and trans fatty acid. Journal of Dairy Science, v.82, n.5, p.878-884, 1999.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 5. | | NASSU, R. T.; UTTAREO, B.; AALHUS, J. L.; ZAWADSKI, S.; JUÁREZ, M.; DUGAN, M. E. R. Effect of packaging on the colour of beef with different a-tocopherol tissue levels. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011. 4 p.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 6. | | MARTINEZ, G.; MORALES, H.; HERNANDEZ, S.; HARVEY, C. A.; CASTANEDA, L. F.; JUAREZ, M. La produccion de carbon de Eucalyptus camadulensis cultivado en sistemas agroforestales en Rosario de Mora, El Salvador. Agroforesteria en las Americas, Costa Rica, v. 8, n. 31, p. 8-12, 2001.| Biblioteca(s): Embrapa Florestas. |
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| 8. | | NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. Effect of a-tocopherol tissue levels on beef quality. Animal, v. 5, n. 12, p. 2010-2018, December 2011.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 9. | | PADULA, L. Z.; COLLURA, A. M.; RONDINA, R. V. D.; MIZRAHI, I.; COUSSIO, J. D.; JUAREZ, M. A. Cultivo experimental de Elyonurus muticus (Sprengel) O. Kuntze en la Argentina. Rivista Italiana Essenze, v.69, n.2, p.58-63, 1977.| Biblioteca(s): Embrapa Pantanal. |
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| 10. | | NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. Meat quality of vitamin E enriched beef. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 11. | | NASSU, R. T.; JUÁREZ, M.; DUGAN, M. E. R.; ALDAI, N.; ALHUS, J. L.; PATIENCE, J. F.; ZIJLSTRA, R. T.; BEAULIEU, A. D. Sensory analysis and fatty acid composition of omega-3 enriched pork and ground patties. In: CIFST/AAFC CONFERENCE SAFE AND HEALTHY FOOD: HARVESTING THE SCIENCE, 2010, Manitoba Canada. Abstracts... Manitoba: University of Manitoba, 2010. p. 99| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 12. | | SILVA, M. L. P. da; JUAREZ, M.; NASSU, R. T.; TULLIO, R. R.; BERNDT, A.; ALENCAR, M. M. de; ROLLAND, D. C.; DUGAN, M. E. R. Relative contribution of breed, gender, and diet to the fatty acid profile of young crossbred beef cattle finished on feedlot. Canadian Journal of Animal Science, v.97, p. 6-9, 2016| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 13. | | TULLIO, R. R.; AALHUS, J. L.; NASSU, R. T.; JUÁREZ, M.; BERNDT, A.; SILVA, M. L. P. da; ROLLAND, D. C.; ALENCAR, M. M. de; DUGAN, M. E. R. Effect of finishing system, gender and breed on trans -vaccenic and conjugated linoleic acids in beef. In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 60., 2014, Punta del Este. Anais... Punta Del Este: ICMST, 2014.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| Registros recuperados : 13 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
10/11/2011 |
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Data da última atualização: |
18/07/2022 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
NASSU, R. T.; DUGAN, M. E. R.; JUÁREZ, M.; BASARAB, J. A.; BARON, V. S.; AALHUS, J. L. |
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Afiliação: |
RENATA TIEKO NASSU, CPPSE; M. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; M. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBE; J. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBE; V. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBE; J. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE. |
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Título: |
Meat quality of vitamin E enriched beef. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011. |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation. |
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Palavras-Chave: |
Enriched; Tocopherol. |
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Thesaurus NAL: |
Ground beef; Meat quality; Steaks; Vitamin E. |
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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/46127/1/PROCI2011.00156.pdf
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|
Marc: |
LEADER 02185nam a2200241 a 4500
001 1905626
005 2022-07-18
008 2011 bl uuuu u00u1 u #d
100 1 $aNASSU, R. T.
245 $aMeat quality of vitamin E enriched beef.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST$c2011
520 $aThis study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.
650 $aGround beef
650 $aMeat quality
650 $aSteaks
650 $aVitamin E
653 $aEnriched
653 $aTocopherol
700 1 $aDUGAN, M. E. R.
700 1 $aJUÁREZ, M.
700 1 $aBASARAB, J. A.
700 1 $aBARON, V. S.
700 1 $aAALHUS, J. L.
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