Delayed carcass chilling improves tenderness of the beef gluteus medius muscle
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Pesquisa Agropecuária Brasileira (Online) |
Texto Completo: | https://seer.sct.embrapa.br/index.php/pab/article/view/26481 |
Resumo: | 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. |
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Delayed carcass chilling improves tenderness of the beef gluteus medius muscleResfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovinobeef carcass; chilling rates; sarcomere length; top sirloin; Volodkevichcarcaça bovina; taxa de resfriamento; comprimento de sarcômero; alcatra; VolodkevichThe 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.O objetivo deste trabalho foi avaliar os efeitos de uma taxa de resfriamento mais lenta sobre as características físico-químicas da alcatra (M. gluteus medius) de touros F1 Angus x Nelore, maturada por 14 dias. Carcaças leves e magras (n = 30) foram divididas em meias carcaças e selecionadas para controle (2°C por 24 horas) e tratamento (10°C por 10 horas seguido de 2°C por 14 horas). A temperatura das carcaças e a queda do pH foram monitorados no M. longissimus dorsi (LD). O comprimento do sarcômero, a cor e a maciez instrumentais (força de cisalhamento Warner-Bratzler e Volodkevich bite jaws) foram medidos no M. gluteus medius (GM). O pH 6,0 foi atingido quando a temperatura do LD estava muito baixa, 3°C para o controle e 6°C para o tratamento. Diferenças na cor e perdas de cozimento não foram significativas. Uma tendência foi notada para menor comprimento do sarcômero e maior força de cisalhamento Warner-Bratzler no GM controle. No entanto, foi encontrado menor valor de Volodkevich bite jaws no GM submetido ao tratamento. Os regimes de resfriamento adotados não foram suficientemente diferentes para causar mudanças nos parâmetros de cor; porém, o resfriamento lento da carcaça melhorou a maciez e pode ser uma boa opção para produzir cortes de alto valor.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, process number 140208/2008-9)Pecuária DamhaFrigorífico Bertin Ltda.Pflanzer, Sérgio BertelliGomes, Carolina LugnaniFelício, Pedro Eduardo de2019-05-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/26481Pesquisa Agropecuaria Brasileira; V.54, Jan./Dec., 2019: Publicação contínua em volume anual; e00099Pesquisa Agropecuária Brasileira; V.54, Jan./Dec., 2019: Publicação contínua em volume anual; e000991678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/26481/14428Direitos autorais 2019 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2019-12-11T14:17:50Zoai:ojs.seer.sct.embrapa.br:article/26481Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2019-12-11T14:17:50Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle Resfriamento lento das carcaças melhora a maciez do músculo gluteus medius bovino |
title |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
spellingShingle |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle Pflanzer, Sérgio Bertelli beef carcass; chilling rates; sarcomere length; top sirloin; Volodkevich carcaça bovina; taxa de resfriamento; comprimento de sarcômero; alcatra; Volodkevich |
title_short |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
title_full |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
title_fullStr |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
title_full_unstemmed |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
title_sort |
Delayed carcass chilling improves tenderness of the beef gluteus medius muscle |
author |
Pflanzer, Sérgio Bertelli |
author_facet |
Pflanzer, Sérgio Bertelli Gomes, Carolina Lugnani Felício, Pedro Eduardo de |
author_role |
author |
author2 |
Gomes, Carolina Lugnani Felício, Pedro Eduardo de |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, process number 140208/2008-9) Pecuária Damha Frigorífico Bertin Ltda. |
dc.contributor.author.fl_str_mv |
Pflanzer, Sérgio Bertelli Gomes, Carolina Lugnani Felício, Pedro Eduardo de |
dc.subject.por.fl_str_mv |
beef carcass; chilling rates; sarcomere length; top sirloin; Volodkevich carcaça bovina; taxa de resfriamento; comprimento de sarcômero; alcatra; Volodkevich |
topic |
beef carcass; chilling rates; sarcomere length; top sirloin; Volodkevich carcaça bovina; taxa de resfriamento; comprimento de sarcômero; alcatra; Volodkevich |
description |
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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-03 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/26481 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/26481 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/26481/14428 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2019 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2019 Pesquisa Agropecuária Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; V.54, Jan./Dec., 2019: Publicação contínua em volume anual; e00099 Pesquisa Agropecuária Brasileira; V.54, Jan./Dec., 2019: Publicação contínua em volume anual; e00099 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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1793416690096144384 |