Physical chemistry and microscopic characteristics of matured beef peccary (Tayassu tajacu)

• Autor(a) principal: Fernandes, Hugo Rangel
• Data de Publicação: 2015
• Outros Autores: de Oliveira, Luã Caldas, Ribeiro, Suezilde da Conceição Amaral, Lourenço, Lúcia de Fátima Henriques
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Veterinary Medicine
• Texto Completo: https://rbmv.org/BJVM/article/view/371
• topic: Caititu; carne; maturação; microscopia; Peccary; beef; maturation; microscopy

ABSTRACT. Fernandes H.R., Oliveira L.C., Ribeiro S.C.A. & Lourenço L.F.H. [Physical chemistry and microscopic characteristics of matured beef peccary (Tayassu tajacu).] Características físicas e microscópicas da carne maturada de caititu (Tayassu tajacu). Revista Brasileira de Medicina Veterinária, 37(2):167-172, 2015. Universidade do Estado do Pará, Travessa Enéas Pinheiro, 2626, Marco, Belém, PA 66113-200, Brasil. Email: [e-mail] The objective of this article was to analyze the physical and microscopic matured beef peccary. Were performed analyses of shear force, water holding capacity, weight loss by cooking and scanning electron microscopy in matured beef. The matured beef presented values of shear force between 3.76 and 5.26 %, water activity between 0,96 to 0,98 and weight loss by cooking between 19,46 and 21,17%. Therefore, it was found that the matured beef peccary, were considered soft according to analysis of shear force. The matured beef at 0ºC for 12 days was considered the best product for having less weight loss by cooking and softness according to analysis of shear force and scanning electron microscopy.