Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101 https://doi.org/10.1016/j.meatsci.2019.108003 |
Resumo: | This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. |
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Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.Dry-aged beefMicrobiological beef qualityFreezingThawingVolatile compoundsThis study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP.BERNARDO, A. P. da S.SILVA, A. C. M. daFRANCISCO, V. C.RIBEIRO, F. A.NASSU, R. T.CALKINS, C. R.NASCIMENTO, M. da S.PFLANZER, S. B.2023-04-12T13:43:35Z2023-04-12T13:43:35Z2019-12-172020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9 p.Meat Science, v. 161, 108003, mar. 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101https://doi.org/10.1016/j.meatsci.2019.108003enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-04-12T13:43:35Zoai:www.alice.cnptia.embrapa.br:doc/1117101Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-04-12T13:43:35falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-04-12T13:43:35Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
title |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
spellingShingle |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. BERNARDO, A. P. da S. Dry-aged beef Microbiological beef quality Freezing Thawing Volatile compounds |
title_short |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
title_full |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
title_fullStr |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
title_full_unstemmed |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
title_sort |
Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. |
author |
BERNARDO, A. P. da S. |
author_facet |
BERNARDO, A. P. da S. SILVA, A. C. M. da FRANCISCO, V. C. RIBEIRO, F. A. NASSU, R. T. CALKINS, C. R. NASCIMENTO, M. da S. PFLANZER, S. B. |
author_role |
author |
author2 |
SILVA, A. C. M. da FRANCISCO, V. C. RIBEIRO, F. A. NASSU, R. T. CALKINS, C. R. NASCIMENTO, M. da S. PFLANZER, S. B. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP. |
dc.contributor.author.fl_str_mv |
BERNARDO, A. P. da S. SILVA, A. C. M. da FRANCISCO, V. C. RIBEIRO, F. A. NASSU, R. T. CALKINS, C. R. NASCIMENTO, M. da S. PFLANZER, S. B. |
dc.subject.por.fl_str_mv |
Dry-aged beef Microbiological beef quality Freezing Thawing Volatile compounds |
topic |
Dry-aged beef Microbiological beef quality Freezing Thawing Volatile compounds |
description |
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-17 2020 2023-04-12T13:43:35Z 2023-04-12T13:43:35Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Meat Science, v. 161, 108003, mar. 2020. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101 https://doi.org/10.1016/j.meatsci.2019.108003 |
identifier_str_mv |
Meat Science, v. 161, 108003, mar. 2020. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101 https://doi.org/10.1016/j.meatsci.2019.108003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
9 p. |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503543115218944 |