Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

Detalhes bibliográficos
Autor(a) principal: Torres Filho, Robledo de Almeida
Data de Publicação: 2016
Outros Autores: Fontes, Paulo Rogério, Gomide, Lúcio Alberto de Miranda, Aroeira, Carolina Naves, Ramos, Alcinéia de Lemos Souza, Ladeira, Márcio Machado, Ramos, Eduardo Mendes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.meatsci.2016.11.010
http://www.locus.ufv.br/handle/123456789/12932
Resumo: The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (− 20 °C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P < 0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
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spelling Torres Filho, Robledo de AlmeidaFontes, Paulo RogérioGomide, Lúcio Alberto de MirandaAroeira, Carolina NavesRamos, Alcinéia de Lemos SouzaLadeira, Márcio MachadoRamos, Eduardo Mendes2017-11-08T17:30:49Z2017-11-08T17:30:49Z2016-11-160309-1740https://doi.org/10.1016/j.meatsci.2016.11.010http://www.locus.ufv.br/handle/123456789/12932The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (− 20 °C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P < 0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.engMeat ScienceVolume 125, Pages 16-21, March 2017Beef color stabilityMetmyoglobinFrozenAgingRetail lifeEffect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL1-s2.0-S0309174016305216-main.pdf1-s2.0-S0309174016305216-main.pdftexto completoapplication/pdf568365https://locus.ufv.br//bitstream/123456789/12932/1/1-s2.0-S0309174016305216-main.pdf3e3785ad9cd5aff5ab9675c92f81c60aMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/12932/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52THUMBNAIL1-s2.0-S0309174016305216-main.pdf.jpg1-s2.0-S0309174016305216-main.pdf.jpgIM Thumbnailimage/jpeg6093https://locus.ufv.br//bitstream/123456789/12932/3/1-s2.0-S0309174016305216-main.pdf.jpg37e5df86c129c401506f3876ee128215MD53123456789/129322017-11-08 22:00:27.859oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452017-11-09T01:00:27LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
title Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
spellingShingle Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
Torres Filho, Robledo de Almeida
Beef color stability
Metmyoglobin
Frozen
Aging
Retail life
title_short Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
title_full Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
title_fullStr Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
title_full_unstemmed Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
title_sort Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle
author Torres Filho, Robledo de Almeida
author_facet Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Gomide, Lúcio Alberto de Miranda
Aroeira, Carolina Naves
Ramos, Alcinéia de Lemos Souza
Ladeira, Márcio Machado
Ramos, Eduardo Mendes
author_role author
author2 Fontes, Paulo Rogério
Gomide, Lúcio Alberto de Miranda
Aroeira, Carolina Naves
Ramos, Alcinéia de Lemos Souza
Ladeira, Márcio Machado
Ramos, Eduardo Mendes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Gomide, Lúcio Alberto de Miranda
Aroeira, Carolina Naves
Ramos, Alcinéia de Lemos Souza
Ladeira, Márcio Machado
Ramos, Eduardo Mendes
dc.subject.pt-BR.fl_str_mv Beef color stability
Metmyoglobin
Frozen
Aging
Retail life
topic Beef color stability
Metmyoglobin
Frozen
Aging
Retail life
description The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (− 20 °C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P < 0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed.
publishDate 2016
dc.date.issued.fl_str_mv 2016-11-16
dc.date.accessioned.fl_str_mv 2017-11-08T17:30:49Z
dc.date.available.fl_str_mv 2017-11-08T17:30:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.meatsci.2016.11.010
http://www.locus.ufv.br/handle/123456789/12932
dc.identifier.issn.none.fl_str_mv 0309-1740
identifier_str_mv 0309-1740
url https://doi.org/10.1016/j.meatsci.2016.11.010
http://www.locus.ufv.br/handle/123456789/12932
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 125, Pages 16-21, March 2017
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 Meat Science
publisher.none.fl_str_mv Meat Science
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
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