Estudo da maciez em carne-de-sol

• Autor(a) principal: Ishihara, Yuri Montenegro
• Data de Publicação: 2012
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
• Texto Completo: https://repositorio.ufpb.br/jspui/handle/tede/4052
• topic: Carne salgada; Textura; Qualidade; Maturação; Salted meat; Texture; Quality; Maturation; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Sun-dried beef is a largely consumed, appreciated product in Brazil. However, there are few scientific studies regarding its tenderness. Tenderness is a relevant issue because consumers usually refer to it as the main quality attribute for meat. Studies on sun-dried beef tenderness in samples sold in the market of João Pessoa, followed by the assessment of the natural maturation effects on the tenderness of laboratory processed sun-dried beef were carried out in order to learn and improve this product quality. The efficiency of both milk and whey as potential tenderizing agents for sun-dried beef was also tested. Therefore, an instrumental analysis, shear force (SF), sensory analysis (QDA), sarcomere length (SL), and collagen quantification were also used as indicators. The research on the meats sold in João Pessoa has identified large variations. City divided into regions (R1, R2 and R3) were called acquired samples A1, A2 and A3, respectively. Sun-dried beef from region 3 was considered very soft by tasters, achieving 6.7 points; the maximum SF was 2.70 kgf and the highest SL was 1.89 μm. Furthermore, samples 1 and 2 showed almost equal values for tenderness (SF and QDA), except for SL, which have indicated sample 2 as the less tender. Concerning the laboratory processed meats, the raw materials were tested in maturation intervals of 7,14, and 21 days at 0°C before processing. According to the tested indicators, maturation has positively influenced tenderness in every sun-dried beef sample. QDA, SF, and myofibrillar fragmentation index (MFI) showed concordant data, suggesting that the sample matured for seven days was the softest. On the other hand, probably due to the small quantity of connective tissue in the meat cut used in processing, collagen quantification was not suitable as evaluation tool for assessing sun-dried beef tenderness. Immersing meat for 24 and 48 hours at 4 °C in milk and whey before processing helped testing both substances as potential tenderizer agents for sun-dried beef. It was verified that the applied treatments have failed to alter the processed meat composition, as it was also proved that dairy enzymes did not change the tenderness of these products. What probably occurs is the enhanced flavor generated by the use of milk in the meat processing, which provides greater acceptance by consumers. Thus, it is suggested that maturation as raw-material treatment for sun-dried beef processing provides tenderness, improves its quality and provides an increase in the added value of this typically Brazilian product.