Tenderness indicators in salted and dried meat: a review
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14315 |
Resumo: | Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins. |
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Semina. Ciências Agrárias (Online) |
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Tenderness indicators in salted and dried meat: a reviewIndicadores de maciez em carnes salgadas e dessecadas: uma revisãoSaltingTendernessIndicators.SalgaTexturaIndicadores.Maciez em carnesSalted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins.Carnes salgadas e dessecadas são conhecidas e apreciadas em todo o mundo. Muitas vezes são caracterizadas por associarem seu consumo a determinados grupos de pessoas ou de determinadas regiões, e devido a isso, podem ser denominadas de tradicionais. Geralmente possuem tecnologia simples, passada de geração em geração e por esse motivo, há muita variação na qualidade desses produtos. No Brasil destacam-se o charque, o jerked beef e a carne-de-sol. O biltong, a cecina de León, o kilishi, o kaddid e a bresaola são exemplos de carnes salgadas e dessecadas. Apesar da importância desses produtos cárneos, inexistem estudos específicos que retratem sua maciez. E, uma vez que tratase de um dos atributos mais reportados pelos consumidores, sua pesquisa pode auxiliar na aceitação dos produtos cárneos incrementando sua demanda. Nesse contexto, a presente revisão explanou as características de produtos cárneos salgados e dessecados tradicionais relacionadas aos seus aspectos de processamento, e sugeriu os indicadores de maciez - força de cisalhamento, índice de fragmentação miofibrilar, comprimento do sarcômero, quantificação do colágeno - para avaliação da maciez de produtos cárneos, uma vez que são de fácil aplicabilidade e compreendem o estudo dos principais responsáveis pela maciez das carnes, as proteínas miofibrilares e o tecido conjuntivo.UEL2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRevisão de Literaturaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1431510.5433/1679-0359.2013v34n6Supl2p3721Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3721-3738Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3721-37381679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14315/pdf_157Ishihara, Yuri MontenegroMadruga, Marta Suelyinfo:eu-repo/semantics/openAccess2015-11-19T18:36:05Zoai:ojs.pkp.sfu.ca:article/14315Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2015-11-19T18:36:05Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Tenderness indicators in salted and dried meat: a review Indicadores de maciez em carnes salgadas e dessecadas: uma revisão |
title |
Tenderness indicators in salted and dried meat: a review |
spellingShingle |
Tenderness indicators in salted and dried meat: a review Ishihara, Yuri Montenegro Salting Tenderness Indicators. Salga Textura Indicadores. Maciez em carnes |
title_short |
Tenderness indicators in salted and dried meat: a review |
title_full |
Tenderness indicators in salted and dried meat: a review |
title_fullStr |
Tenderness indicators in salted and dried meat: a review |
title_full_unstemmed |
Tenderness indicators in salted and dried meat: a review |
title_sort |
Tenderness indicators in salted and dried meat: a review |
author |
Ishihara, Yuri Montenegro |
author_facet |
Ishihara, Yuri Montenegro Madruga, Marta Suely |
author_role |
author |
author2 |
Madruga, Marta Suely |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Ishihara, Yuri Montenegro Madruga, Marta Suely |
dc.subject.por.fl_str_mv |
Salting Tenderness Indicators. Salga Textura Indicadores. Maciez em carnes |
topic |
Salting Tenderness Indicators. Salga Textura Indicadores. Maciez em carnes |
description |
Salted and dried meats are known and appreciated worldly. Their consumption is often associated to certain groups of people or particular regions, and due to this, they can be called traditional. They usually have simple technology, passed on from generation to generation and for this reason, there is much variation in the quality of these products. In Brazil charque, jerked beef and sun-dried meat stand out. Biltong, cecina de León, kilishi, kaddid and bresaola are other examples of salted and dried meats. Despite the importance of these meat products, there are no specific studies on their tenderness. Since tenderness is one of the attributes most reported by consumers, research may help the acceptance of meat products, increasing their demand. In this context, this review presents the characteristics of traditional salted and dried meat products related to processing aspects and suggested tenderness indicators - shear force, myofibrillar fragmentation index, sarcomere length, collagen quantification – to assess the softness of meat products, since they are easy to apply and include the study of the main responsible for meat softness, myofibrillar and connective tissue proteins. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Revisão de Literatura |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14315 10.5433/1679-0359.2013v34n6Supl2p3721 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14315 |
identifier_str_mv |
10.5433/1679-0359.2013v34n6Supl2p3721 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/14315/pdf_157 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 34 No. 6Supl2 (2013); 3721-3738 Semina: Ciências Agrárias; v. 34 n. 6Supl2 (2013); 3721-3738 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306069077393408 |