Data/hora: 01/06/2024 22:23:02

Biblioteca(s): 	Embrapa Unidades Centrais.	
Data corrente: 	08/05/2019	
Data da última atualização: 	20/08/2019	
Autoria: 	PFLANZER, S. B.; GOMES, C. L.; FELÍCIO, P. E. de.	
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.	
Título: 	Delayed carcass chilling improves tenderness of the beef gluteus medius muscle.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Pesquisa Agropecuária Brasileira, v. 54, e00099, 2019.	
Idioma: 	Inglês	
Notas: 	Título em português: Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino.	
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.	
Palavras-Chave: 	Alcatra; Carcaça bovina; Chilling rates; Comprimento de sarcômero; Sarcomere length; Taxa de resfriamento; Top sirloin; Volodkevich.	
Thesaurus Nal: 	Beef carcasses.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/197130/1/Delayed-carcass-chilling-improves.pdf	
Registro original: 	Embrapa Unidades Centrais (AI-SEDE)	
Exemplares: 	AI-SEDE - (63761-1) - UPE - AP - DD -  -  -  - DIS