Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
DOI: | 10.5433/1679-0359.2018v39n3p1295 |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29722 |
Resumo: | The effect of maturation on the physical (pH, color, weight loss on cooking, and shear force) and biological (microbiology, concerning mesophiles and psychrotrophiles, and sarcomere length) characteristics of the Longissimus thoracic lumborum muscle of adult Nellore cattle was assessed over four maturation periods (0, 7, 14, and 21 days) and two cut thicknesses (2.5 and 7.5 cm). Sixty-four Longissimus thoracic lumborum muscles from castrated Nellore males were purchased from Frigorífico Nutrial, Sergipe, Brazil. The study was performed using a completely randomized design, corresponding to a 2 x 4 factorial with eight replicates. The microbiological analysis revealed the sanitary conditions in which the samples were handled and stored, yielding counts of psychrotrophiles (2.18 x 105 CFU g-1) and mesophiles (2.4 x 105 CFU g-1) well below the critical deterioration level (106 CFU g-1). The pH (5.57) and the loss on cooking (24.13%) were not influenced by the evaluated variables (P > 0.05). The other evaluated parameters significantly varied as a function of the maturation period and the cut thickness (both P < 0.05). Meat luminosity varied with both the cut thickness and maturation period. The 2.5-cm-thick cut matured for 14 days and the 7.5-cm-thick cut matured for 21 days were darker than the 2.5-cm-thick cut matured for 7 days and the 7.5-cm-thick cut matured for 14 days, which were the lighter-colored samples (similar to non-matured meat). The intensity of the red color of the meat was different beginning after 14 days of maturation in the 7.5-cm cuts (P < 0.05) but differences were not evident in any of the 2.5-cm cuts (P > 0.05). Regarding the b* intensity, the 2.5-cm cut yielded a darker staining at time zero, which decreased with the maturation period. However, the 7.5-cm cut differed between the non-matured and the matured samples. Regarding the red and yellow color of the meat fat (a* and b*, respectively), a* displayed lighter intensity at 7 days of maturation or the 2.5-cm cut (P < 0.05), while the intensity of b* was similar from 7 days of maturation onwards for both cuts (P > 0.05). The shear force of the meat decreased to 4.49 kgf at 21 days of maturation. The sarcomere length varied for the 2.5-cm cut (P < 0.05) but not for the 7.5-cm cut, which remained constant (P > 0.05). Longissimus thoracic lumborum muscle of adult Nellore cattle should be matured as a larger, vacuum-packed cut for a minimum of 14 days to produce meat with improved quality. |
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Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periodsCaracterísticas qualitativas do Longissimus thoracic lumborum de bovinos Nelore maturado por diferentes períodosSirloinColorThicknessTendernessSarcomereTexture.Contra filéCorEspessuraMaciezSarcômeroTextura.The effect of maturation on the physical (pH, color, weight loss on cooking, and shear force) and biological (microbiology, concerning mesophiles and psychrotrophiles, and sarcomere length) characteristics of the Longissimus thoracic lumborum muscle of adult Nellore cattle was assessed over four maturation periods (0, 7, 14, and 21 days) and two cut thicknesses (2.5 and 7.5 cm). Sixty-four Longissimus thoracic lumborum muscles from castrated Nellore males were purchased from Frigorífico Nutrial, Sergipe, Brazil. The study was performed using a completely randomized design, corresponding to a 2 x 4 factorial with eight replicates. The microbiological analysis revealed the sanitary conditions in which the samples were handled and stored, yielding counts of psychrotrophiles (2.18 x 105 CFU g-1) and mesophiles (2.4 x 105 CFU g-1) well below the critical deterioration level (106 CFU g-1). The pH (5.57) and the loss on cooking (24.13%) were not influenced by the evaluated variables (P > 0.05). The other evaluated parameters significantly varied as a function of the maturation period and the cut thickness (both P < 0.05). Meat luminosity varied with both the cut thickness and maturation period. The 2.5-cm-thick cut matured for 14 days and the 7.5-cm-thick cut matured for 21 days were darker than the 2.5-cm-thick cut matured for 7 days and the 7.5-cm-thick cut matured for 14 days, which were the lighter-colored samples (similar to non-matured meat). The intensity of the red color of the meat was different beginning after 14 days of maturation in the 7.5-cm cuts (P < 0.05) but differences were not evident in any of the 2.5-cm cuts (P > 0.05). Regarding the b* intensity, the 2.5-cm cut yielded a darker staining at time zero, which decreased with the maturation period. However, the 7.5-cm cut differed between the non-matured and the matured samples. Regarding the red and yellow color of the meat fat (a* and b*, respectively), a* displayed lighter intensity at 7 days of maturation or the 2.5-cm cut (P < 0.05), while the intensity of b* was similar from 7 days of maturation onwards for both cuts (P > 0.05). The shear force of the meat decreased to 4.49 kgf at 21 days of maturation. The sarcomere length varied for the 2.5-cm cut (P < 0.05) but not for the 7.5-cm cut, which remained constant (P > 0.05). Longissimus thoracic lumborum muscle of adult Nellore cattle should be matured as a larger, vacuum-packed cut for a minimum of 14 days to produce meat with improved quality.O efeito da maturação nas características físicas (pH, cor, perda de peso na cozedura e força de cisalhamento) e biológico (microbiologia, no que se refere aos mesófilos e psicrotrófilos e comprimento do sarcômero) do músculo Longissimus thoracic lumborum do gado Nelore adulto foi avaliado durante quatro períodos de maturação (0, 7, 14 e 21 dias) e duas espessuras de corte (2,5 e 7,5 cm). Foram adquiridos 64 músculos de Longissimus thoracic lumborum de machos castrados Nelore do Frigorífico Nutrial, Sergipe, Brasil. O estudo foi realizado utilizando um delineamento inteiramente casualizado, correspondente a um fatorial de 2 x 4 com oito repetições. A análise microbiológica revelou as condições sanitárias em que as amostras foram manipuladas e armazenadas, produzindo contagens de psicrotrófilos (2,18 x 105 UFC g-1) e mesófilos (2,4 x 105 UFC g-1) bem abaixo do nível crítico de deterioração (106 UFC g-1). O pH (5,57) e a perda no cozimento (24,13%) não foram influenciados pelas variáveis avaliadas (P > 0,05). Os outros parâmetros avaliados variaram significativamente em função do período de maturação e da espessura do corte (ambos P < 0,05). A luminosidade da carne variou tanto com a espessura do corte quanto com o período de maturação. O corte de 2,5 cm de espessura amadureceu durante 14 dias e o corte de 7,5 cm de espessura amadurecido por 21 dias foi mais escuro do que o corte de 2.5 cm de espessura amadurecido por 7 dias e os 7.5- que eram as amostras de cores mais claras (semelhantes para carne não amadurecida). A intensidade da cor vermelha da carne foi diferente após 14 dias de maturação nos cortes de 7,5 cm (P < 0,05), mas as diferenças não foram evidentes em nenhum dos cortes de 2,5 cm (P > 0,05). Em relação à intensidade b*, o corte de 2,5 cm produziu uma coloração mais escura no tempo zero, que diminuiu com o período de maturação. No entanto, o corte de 7,5 cm diferiu entre as amostras não maduras e amadurecidas. Em relação à cor vermelha e amarela da gordura da carne (a* e b*, respectivamente), a* intensidade mais leve aos 7 dias de maturação ou corte de 2,5 cm (P < 0,05), enquanto a intensidade de b* foi semelhante a 7 dias de maturação em ambos os cortes (P > 0,05). A força de cisalhamento da carne diminuiu para 4,49 kgf aos 21 dias de maturação. O comprimento do sarcômero variou para o corte de 2,5 cm (P < 0,05), mas não para o corte de 7,5 cm, que permaneceu constante (P > 0,05). O músculo Longissimus thoracic lumborum de Nelore adulto deve ser maturado por no mínimo 14 dias, à vácuo, para resultar numa carne com qualidade aprimorada.UEL2018-05-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2972210.5433/1679-0359.2018v39n3p1295Semina: Ciências Agrárias; Vol. 39 No. 3 (2018); 1295-1306Semina: Ciências Agrárias; v. 39 n. 3 (2018); 1295-13061679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29722/23523Copyright (c) 2018 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFarias, Juliana SantosMacedo, Francisco de Assis Fonseca deSantos, Gladston Rafael de ArrudaBarbosa, Leandro TeixeiraBarbosa, Ana Andréia TeixeiraAlmeida, Fernanda Losi Alves deMora, Natalia Holtz Alves Pedroso2022-10-20T21:00:14Zoai:ojs.pkp.sfu.ca:article/29722Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-20T21:00:14Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods Características qualitativas do Longissimus thoracic lumborum de bovinos Nelore maturado por diferentes períodos |
title |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
spellingShingle |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods Farias, Juliana Santos Sirloin Color Thickness Tenderness Sarcomere Texture. Contra filé Cor Espessura Maciez Sarcômero Textura. Farias, Juliana Santos Sirloin Color Thickness Tenderness Sarcomere Texture. Contra filé Cor Espessura Maciez Sarcômero Textura. |
title_short |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
title_full |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
title_fullStr |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
title_full_unstemmed |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
title_sort |
Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods |
author |
Farias, Juliana Santos |
author_facet |
Farias, Juliana Santos Farias, Juliana Santos Macedo, Francisco de Assis Fonseca de Santos, Gladston Rafael de Arruda Barbosa, Leandro Teixeira Barbosa, Ana Andréia Teixeira Almeida, Fernanda Losi Alves de Mora, Natalia Holtz Alves Pedroso Macedo, Francisco de Assis Fonseca de Santos, Gladston Rafael de Arruda Barbosa, Leandro Teixeira Barbosa, Ana Andréia Teixeira Almeida, Fernanda Losi Alves de Mora, Natalia Holtz Alves Pedroso |
author_role |
author |
author2 |
Macedo, Francisco de Assis Fonseca de Santos, Gladston Rafael de Arruda Barbosa, Leandro Teixeira Barbosa, Ana Andréia Teixeira Almeida, Fernanda Losi Alves de Mora, Natalia Holtz Alves Pedroso |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Farias, Juliana Santos Macedo, Francisco de Assis Fonseca de Santos, Gladston Rafael de Arruda Barbosa, Leandro Teixeira Barbosa, Ana Andréia Teixeira Almeida, Fernanda Losi Alves de Mora, Natalia Holtz Alves Pedroso |
dc.subject.por.fl_str_mv |
Sirloin Color Thickness Tenderness Sarcomere Texture. Contra filé Cor Espessura Maciez Sarcômero Textura. |
topic |
Sirloin Color Thickness Tenderness Sarcomere Texture. Contra filé Cor Espessura Maciez Sarcômero Textura. |
description |
The effect of maturation on the physical (pH, color, weight loss on cooking, and shear force) and biological (microbiology, concerning mesophiles and psychrotrophiles, and sarcomere length) characteristics of the Longissimus thoracic lumborum muscle of adult Nellore cattle was assessed over four maturation periods (0, 7, 14, and 21 days) and two cut thicknesses (2.5 and 7.5 cm). Sixty-four Longissimus thoracic lumborum muscles from castrated Nellore males were purchased from Frigorífico Nutrial, Sergipe, Brazil. The study was performed using a completely randomized design, corresponding to a 2 x 4 factorial with eight replicates. The microbiological analysis revealed the sanitary conditions in which the samples were handled and stored, yielding counts of psychrotrophiles (2.18 x 105 CFU g-1) and mesophiles (2.4 x 105 CFU g-1) well below the critical deterioration level (106 CFU g-1). The pH (5.57) and the loss on cooking (24.13%) were not influenced by the evaluated variables (P > 0.05). The other evaluated parameters significantly varied as a function of the maturation period and the cut thickness (both P < 0.05). Meat luminosity varied with both the cut thickness and maturation period. The 2.5-cm-thick cut matured for 14 days and the 7.5-cm-thick cut matured for 21 days were darker than the 2.5-cm-thick cut matured for 7 days and the 7.5-cm-thick cut matured for 14 days, which were the lighter-colored samples (similar to non-matured meat). The intensity of the red color of the meat was different beginning after 14 days of maturation in the 7.5-cm cuts (P < 0.05) but differences were not evident in any of the 2.5-cm cuts (P > 0.05). Regarding the b* intensity, the 2.5-cm cut yielded a darker staining at time zero, which decreased with the maturation period. However, the 7.5-cm cut differed between the non-matured and the matured samples. Regarding the red and yellow color of the meat fat (a* and b*, respectively), a* displayed lighter intensity at 7 days of maturation or the 2.5-cm cut (P < 0.05), while the intensity of b* was similar from 7 days of maturation onwards for both cuts (P > 0.05). The shear force of the meat decreased to 4.49 kgf at 21 days of maturation. The sarcomere length varied for the 2.5-cm cut (P < 0.05) but not for the 7.5-cm cut, which remained constant (P > 0.05). Longissimus thoracic lumborum muscle of adult Nellore cattle should be matured as a larger, vacuum-packed cut for a minimum of 14 days to produce meat with improved quality. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-05-04 |
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://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29722 10.5433/1679-0359.2018v39n3p1295 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29722 |
identifier_str_mv |
10.5433/1679-0359.2018v39n3p1295 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/29722/23523 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 39 No. 3 (2018); 1295-1306 Semina: Ciências Agrárias; v. 39 n. 3 (2018); 1295-1306 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1822182758941720576 |
dc.identifier.doi.none.fl_str_mv |
10.5433/1679-0359.2018v39n3p1295 |