INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA

Detalhes bibliográficos
Autor(a) principal: MENEZES, Roberta
Data de Publicação: 2008
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Institucional da UFG
dARK ID: ark:/38995/0013000000pmx
Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/915
Resumo: The technology of animal origin products increase considerably, and the meat with its commercial importance is the main focus in the technologic development, searching for less costs production, major regiment and mainly better quality of the final product, however, some aspects are not totally clear, among them it finds the electrical stimulation effect and the freezing temperature influencing in the meat quality. The aim of this research was to evaluate the electrical stimulation effect and the freezing speed, about aspects that influences the meat quality. Twenty Nellore bovines non gelding bred were slaughter, around 24 months, kept in feedlot. After bleeding, half animals of each group were electrically stimulated. The carcass were submitted to one of the freezing treatment, conventional and slowly. During the freezing it were registered the curves of temperature reduction and the carcass pH reduction. After the opening of the cameras, the animals were taken to the room where the bones were taken out and then strip loin (longissimus dorsi muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm close to. After 30 minutes it were evaluated the steak color using the portable colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of the cooling and the electrical stimulation method in the sarcomere length measure. The sample slowly freezing without electrical stimulation showed biggest lengths sarcomere than the ones freezing by the conventional method, however, in the conventional freezing with the electrical stimulation, the samples stimulated had biggest length sarcomere than the samples of carcass no electrically stimulated. There was effect (p<0.05) of the freezing method in the shear force. The sample freezing slowly had smaller force of shear force considering the same way of freezing. There was not effect (p>0.05) of the freezing method and the electrical stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the strip loin samples.
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spelling PRADO, Cristiano Saleshttp://lattes.cnpq.br/1661902818272650LAGE, Moacir Evandrohttp://lattes.cnpq.br/2053334263459111PADUA, João Teodorohttp://lattes.cnpq.br/0308044304591375http://lattes.cnpq.br/5624070566748394MENEZES, Roberta2014-07-29T15:07:48Z2009-09-222008-12-16MENEZES, Roberta. INFLUENCE OF ELECTRICAL STIMULATION AND SPEED COOLING IN COLOR AND IN tenderness BEEF. 2008. 75 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2008.http://repositorio.bc.ufg.br/tede/handle/tde/915ark:/38995/0013000000pmxThe technology of animal origin products increase considerably, and the meat with its commercial importance is the main focus in the technologic development, searching for less costs production, major regiment and mainly better quality of the final product, however, some aspects are not totally clear, among them it finds the electrical stimulation effect and the freezing temperature influencing in the meat quality. The aim of this research was to evaluate the electrical stimulation effect and the freezing speed, about aspects that influences the meat quality. Twenty Nellore bovines non gelding bred were slaughter, around 24 months, kept in feedlot. After bleeding, half animals of each group were electrically stimulated. The carcass were submitted to one of the freezing treatment, conventional and slowly. During the freezing it were registered the curves of temperature reduction and the carcass pH reduction. After the opening of the cameras, the animals were taken to the room where the bones were taken out and then strip loin (longissimus dorsi muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm close to. After 30 minutes it were evaluated the steak color using the portable colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of the cooling and the electrical stimulation method in the sarcomere length measure. The sample slowly freezing without electrical stimulation showed biggest lengths sarcomere than the ones freezing by the conventional method, however, in the conventional freezing with the electrical stimulation, the samples stimulated had biggest length sarcomere than the samples of carcass no electrically stimulated. There was effect (p<0.05) of the freezing method in the shear force. The sample freezing slowly had smaller force of shear force considering the same way of freezing. There was not effect (p>0.05) of the freezing method and the electrical stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the strip loin samples.A tecnologia aplicada aos produtos de origem animal avança acentuadamente, e a carne com sua importância comercial, é o principal foco desses avanços tecnológicos, procurando reduzir custos, aumentar rendimentos e principalmente melhor a qualidade do produto final. Entretanto alguns aspectos não estão totalmente esclarecidos, dentre eles encontra-se o efeito da estimulação elétrica e do resfriamento sobre a na qualidade da carne. O objetivo desta pesquisa foi avaliar o efeito da estimulação elétrica e da velocidade de resfriamento, sobre parâmetros qualitativos e quantitativos ( pH, perda por cozimento, força de cisalhamento, comprimento de sarcômero e cor ) de carnes. Foram utilizados 20 bovinos inteiros, com idade média de 24 meses, terminados em confinamento sendo animais da raça Nelore. Após o abate e a sangria, metade das carcaças foram estimulados eletricamente, destas cinco foram submetidas ao tratamento de resfriamento convencional e cinco ao resfriamento lento sendo o mesmo procedimento aplicada as não estimuladas. Durante o resfriamento foram registradas a redução de temperatura e redução do pH das carcaças. Após 48 horas do abate as carcaças foram desossadas e em seguida foram retirados bifes de contrafilé de 2,5 cm de espessura aproximadamente, e bifes com 1,0 cm aproximadamente. Após 30 minutos foi avaliada a cor dos bifes utilizando-se colorímetro portátil no esquema CIE L*, a* e b*. Os bifes foram embalados a vácuo e permaneceram na câmara de estocagem a 0oC por 24 horas. Após este período foram analisadas para com relação a perdas de peso por cozimento, força de cisalhamento e comprimento de sarcômero. As amostras resfriadas lentamente sem o uso da estimulação elétrica apresentaram maiores comprimento de sarcômero (p<0,05) que as amostras resfriadas pelo método convencional sem estimulação elétrica, no entanto no resfriamento convencional com o uso da estimulação elétrica, as amostras estimuladas possuíram maiores comprimentos de sarcômero (p<0,05) que as amostras das carcaças não estimuladas eletricamente. Amostras resfriadas lentamente apresentaram menores forças de cisalhamento (p<0,05) que as amostras resfriadas pelo método convencional. As amostras estimuladas eletricamente apresentaram menores forças de cisalhamento (p<0,05) que as amostras não estimuladas. Não houve efeito (p>0,05) do método de resfriamento e do uso da estimulação elétrica na perda por cozimento e nos parâmetros de cor L*, a*, b* nas amostras de contrafilé.Made available in DSpace on 2014-07-29T15:07:48Z (GMT). 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dc.title.por.fl_str_mv INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
dc.title.alternative.eng.fl_str_mv INFLUENCE OF ELECTRICAL STIMULATION AND SPEED COOLING IN COLOR AND IN tenderness BEEF
title INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
spellingShingle INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
MENEZES, Roberta
pH
força de cisalhamento
Comprimento de sarcômero
qualidade da carne
Longissimus dorsi
1.Carne bovina Resfriamento 2.Carne bovina Qualidade 3. Força de cisalhamento 4. Comprimento de sarcômero
pH
shear force
length sarcomere meat quality
Longissimus dorsi
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
title_full INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
title_fullStr INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
title_full_unstemmed INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
title_sort INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
author MENEZES, Roberta
author_facet MENEZES, Roberta
author_role author
dc.contributor.advisor1.fl_str_mv PRADO, Cristiano Sales
dc.contributor.advisor1Lattes.fl_str_mv http://lattes.cnpq.br/1661902818272650
dc.contributor.advisor-co1.fl_str_mv LAGE, Moacir Evandro
dc.contributor.advisor-co1Lattes.fl_str_mv http://lattes.cnpq.br/2053334263459111
dc.contributor.advisor-co2.fl_str_mv PADUA, João Teodoro
dc.contributor.advisor-co2Lattes.fl_str_mv http://lattes.cnpq.br/0308044304591375
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/5624070566748394
dc.contributor.author.fl_str_mv MENEZES, Roberta
contributor_str_mv PRADO, Cristiano Sales
LAGE, Moacir Evandro
PADUA, João Teodoro
dc.subject.por.fl_str_mv pH
força de cisalhamento
Comprimento de sarcômero
qualidade da carne
Longissimus dorsi
1.Carne bovina Resfriamento 2.Carne bovina Qualidade 3. Força de cisalhamento 4. Comprimento de sarcômero
topic pH
força de cisalhamento
Comprimento de sarcômero
qualidade da carne
Longissimus dorsi
1.Carne bovina Resfriamento 2.Carne bovina Qualidade 3. Força de cisalhamento 4. Comprimento de sarcômero
pH
shear force
length sarcomere meat quality
Longissimus dorsi
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv pH
shear force
length sarcomere meat quality
Longissimus dorsi
dc.subject.cnpq.fl_str_mv CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description The technology of animal origin products increase considerably, and the meat with its commercial importance is the main focus in the technologic development, searching for less costs production, major regiment and mainly better quality of the final product, however, some aspects are not totally clear, among them it finds the electrical stimulation effect and the freezing temperature influencing in the meat quality. The aim of this research was to evaluate the electrical stimulation effect and the freezing speed, about aspects that influences the meat quality. Twenty Nellore bovines non gelding bred were slaughter, around 24 months, kept in feedlot. After bleeding, half animals of each group were electrically stimulated. The carcass were submitted to one of the freezing treatment, conventional and slowly. During the freezing it were registered the curves of temperature reduction and the carcass pH reduction. After the opening of the cameras, the animals were taken to the room where the bones were taken out and then strip loin (longissimus dorsi muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm close to. After 30 minutes it were evaluated the steak color using the portable colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of the cooling and the electrical stimulation method in the sarcomere length measure. The sample slowly freezing without electrical stimulation showed biggest lengths sarcomere than the ones freezing by the conventional method, however, in the conventional freezing with the electrical stimulation, the samples stimulated had biggest length sarcomere than the samples of carcass no electrically stimulated. There was effect (p<0.05) of the freezing method in the shear force. The sample freezing slowly had smaller force of shear force considering the same way of freezing. There was not effect (p>0.05) of the freezing method and the electrical stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the strip loin samples.
publishDate 2008
dc.date.issued.fl_str_mv 2008-12-16
dc.date.available.fl_str_mv 2009-09-22
dc.date.accessioned.fl_str_mv 2014-07-29T15:07:48Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
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dc.identifier.citation.fl_str_mv MENEZES, Roberta. INFLUENCE OF ELECTRICAL STIMULATION AND SPEED COOLING IN COLOR AND IN tenderness BEEF. 2008. 75 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2008.
dc.identifier.uri.fl_str_mv http://repositorio.bc.ufg.br/tede/handle/tde/915
dc.identifier.dark.fl_str_mv ark:/38995/0013000000pmx
identifier_str_mv MENEZES, Roberta. INFLUENCE OF ELECTRICAL STIMULATION AND SPEED COOLING IN COLOR AND IN tenderness BEEF. 2008. 75 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2008.
ark:/38995/0013000000pmx
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dc.publisher.department.fl_str_mv Ciências Agrárias - Veterinaria
publisher.none.fl_str_mv Universidade Federal de Goiás
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