WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE

Detalhes bibliográficos
Autor(a) principal: PRADO, CRISTIANO SALES
Data de Publicação: 2007
Outros Autores: BUENO, CLÁUDIA PEIXOTO, FELÍCIO, PEDRO EDUARDO DE
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/1085
Resumo: The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum) steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental) in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1) Without spray-chilling (SA); (2) With spray-chilling (CA). Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05). Effects (P<0.001) of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001) purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05) of the spray-chilling treatment and aging time was observed on the color visual analysis. Key-words:  Beef quality purge loss,  spray-chilling, striploin, vacuum package.
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spelling WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCEASPERSÃO DE ÁGUA FRIA NO INÍCIO DO RESFRIAMENTO DE CARCAÇAS BOVINAS E MATURAÇÃO DA CARNE SOBRE O PESO, COR E ACEITAÇÃO DO MÚSCULO LONGISSIMUS LUMBORUMBovinosCarcaçasMaturaçãoThe objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum) steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental) in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1) Without spray-chilling (SA); (2) With spray-chilling (CA). Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05). Effects (P<0.001) of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001) purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05) of the spray-chilling treatment and aging time was observed on the color visual analysis. Key-words:  Beef quality purge loss,  spray-chilling, striploin, vacuum package.O objetivo desta pesquisa foi avaliar os efeitos da aspersão de água gelada, nas primeiras seis horas de resfriamento, nas perdas de peso por evaporação das carcaças e, também, do tempo de maturação em embalagem a vácuo, nas perdas por exsudação da carne, e na cor e aceitação de bifes de contrafilé (m. Longissimus          lumborum). Procedeu-se ao abate de dois lotes de bovinos machos inteiros, de aproximadamente doze meses de idade, terminados em confinamento, sendo dezesseis do tipo composto Montana, no primeiro abate, e 24 mestiços (½ Nelore ½ Simental), no segundo. Após a sangria e estimulação elétrica de baixa voltagem, esfola e evisceração, atribuíram-se as carcaças a um dos dois tratamentos de resfriamento: (1) sem aspersão (SA); (2) com aspersão (CA). Efetuaram-se pesagens das carcaças antes e após o resfriamento de 48 horas. Na desossa, retiraram-se bifes de contrafilé, de 2,5 cm de espessura, que foram embalados a vácuo e maturados por 7, 14, 30 e 60 dias. Retiraram-se as amostras da embalagem, sendo pesadas e colocadas em bandejas de poliestireno expandido, cobertas com filme de PVC e expostas em gôndolas refrigeradas, por 48 horas. Avaliou-se a cor dos bifes após 24 horas de exposição, utilizando um colorímetro portátil, no esquema CIE L*, a* e b*, e realizou-se análise visual para os atributos cor, aceitação global e opção de compra. A aspersão foi eficiente em reduzir as perdas de peso por evaporação (P<0,05). Houve efeito (P<0,001) do uso da aspersão e do período de maturação nas perdas por exsudação. As amostras do tratamento CA apresentaram maiores perdas por exsudação (P<0,001), que aumentaram com trinta dias ou mais de maturação nesse tratamento e não no SA. O uso do sistema de aspersão não influenciou (P>0,05) na avaliação visual, nem nas medidas objetivas da cor, porém foi notada uma descoloração superficial das carcaças, a qual diminuiu sensivelmente até o final do resfriamento. Palavras-chaves: Aspersão de carcaças, contrafilé, embalagem a vácuo, exsudação, qualidade da carne.Universidade Federal de Goiás2007-12-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa Científicaapplication/pdfhttps://revistas.ufg.br/vet/article/view/108510.5216/cab.v8i4.1085Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 8 No. 4 (2007); 841-848Ciência Animal Brasileira / Brazilian Animal Science; v. 8 n. 4 (2007); 841-8481809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/1085/2739PRADO, CRISTIANO SALESBUENO, CLÁUDIA PEIXOTOFELÍCIO, PEDRO EDUARDO DEinfo:eu-repo/semantics/openAccess2012-09-18T00:58:03Zoai:ojs.revistas.ufg.br:article/1085Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:54:48.201490Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
ASPERSÃO DE ÁGUA FRIA NO INÍCIO DO RESFRIAMENTO DE CARCAÇAS BOVINAS E MATURAÇÃO DA CARNE SOBRE O PESO, COR E ACEITAÇÃO DO MÚSCULO LONGISSIMUS LUMBORUM
title WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
spellingShingle WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
PRADO, CRISTIANO SALES
Bovinos
Carcaças
Maturação
title_short WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
title_full WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
title_fullStr WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
title_full_unstemmed WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
title_sort WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
author PRADO, CRISTIANO SALES
author_facet PRADO, CRISTIANO SALES
BUENO, CLÁUDIA PEIXOTO
FELÍCIO, PEDRO EDUARDO DE
author_role author
author2 BUENO, CLÁUDIA PEIXOTO
FELÍCIO, PEDRO EDUARDO DE
author2_role author
author
dc.contributor.author.fl_str_mv PRADO, CRISTIANO SALES
BUENO, CLÁUDIA PEIXOTO
FELÍCIO, PEDRO EDUARDO DE
dc.subject.por.fl_str_mv Bovinos
Carcaças
Maturação
topic Bovinos
Carcaças
Maturação
description The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum) steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental) in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1) Without spray-chilling (SA); (2) With spray-chilling (CA). Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05). Effects (P<0.001) of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001) purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05) of the spray-chilling treatment and aging time was observed on the color visual analysis. Key-words:  Beef quality purge loss,  spray-chilling, striploin, vacuum package.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/1085
10.5216/cab.v8i4.1085
url https://revistas.ufg.br/vet/article/view/1085
identifier_str_mv 10.5216/cab.v8i4.1085
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/1085/2739
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 8 No. 4 (2007); 841-848
Ciência Animal Brasileira / Brazilian Animal Science; v. 8 n. 4 (2007); 841-848
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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