Qualidade da carne maturada de bovinos Red Norte e Nelore
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/5040 |
Resumo: | The objective in this study was to evaluate meat quality of longissimus thoracisi muscle during ageing. Samples from 22 Nelore bovines and 22 Red Norte males at 24 months of age were collected at 24 hours post mortem, kept at 2 o C and analyzed on days 1, 7, 14 and 21. The animals were finished in confinement (112 days) with corn silage (50%) and concentrate (50%) ad libitum. Values of final pH, cooking loss, moisture, protein, fat and ash were similar among samples of Nelore and Red Norte animals. The red level (a*) and the yellow intensity (b*) were similar among meats of the two genetic groups, however, luminosity (L*) was higher in samples of Red Norte animals. Ageing significantly affected luminosity, level of red and yellow, chroma, tone angle (H*) and subjective perception of the color ( Δ E), thus, the most important changes in color occurred from 7 to 14 days. Shear force in the meat of Red Norte animals was approximately 0.9 kg lower than in Nelore animals. Ageing influenced shear force during maturation with a reduction of 1.09 kg, 0.21 kg and 0.56 kg in the periods from 1 to 7, from 7 to 14 and from 14 to 21 days, respectively. The myofibrillar fragmentation index was higher in the meat of Red Norte animals and in samples aged for 21 days. The meat of Red Norte animals showed more tenderness and luminosity. Ageing improves the tenderness of meat because it reduces shear force, however, it changes the color, whose most important changes take place from 7 to 14 days. The choice of the most appropriate ageing time for beef depends on which attribute will be considered. |
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Qualidade da carne maturada de bovinos Red Norte e NeloreAged meat quality in Red Norte and Nellore cattleColorCooking lossMiofibrilar fragmentation indexpHProteinShear forceCorForça de cisalhamentoÍndice de fragmentação miofibrilarPerda por cocçãoProteínaThe objective in this study was to evaluate meat quality of longissimus thoracisi muscle during ageing. Samples from 22 Nelore bovines and 22 Red Norte males at 24 months of age were collected at 24 hours post mortem, kept at 2 o C and analyzed on days 1, 7, 14 and 21. The animals were finished in confinement (112 days) with corn silage (50%) and concentrate (50%) ad libitum. Values of final pH, cooking loss, moisture, protein, fat and ash were similar among samples of Nelore and Red Norte animals. The red level (a*) and the yellow intensity (b*) were similar among meats of the two genetic groups, however, luminosity (L*) was higher in samples of Red Norte animals. Ageing significantly affected luminosity, level of red and yellow, chroma, tone angle (H*) and subjective perception of the color ( Δ E), thus, the most important changes in color occurred from 7 to 14 days. Shear force in the meat of Red Norte animals was approximately 0.9 kg lower than in Nelore animals. Ageing influenced shear force during maturation with a reduction of 1.09 kg, 0.21 kg and 0.56 kg in the periods from 1 to 7, from 7 to 14 and from 14 to 21 days, respectively. The myofibrillar fragmentation index was higher in the meat of Red Norte animals and in samples aged for 21 days. The meat of Red Norte animals showed more tenderness and luminosity. Ageing improves the tenderness of meat because it reduces shear force, however, it changes the color, whose most important changes take place from 7 to 14 days. The choice of the most appropriate ageing time for beef depends on which attribute will be considered.O objetivo neste trabalho foi avaliar a qualidade da carne do músculo longissimus thoracis de bovinos durante a maturação. Amostras de 22 bovinos Nelore e 22 Red Norte machos, com 24 meses de idade, foram coletadas às 24 horas post mortem, mantidas a 2oC e analisadas aos 1, 7, 14 e 21 dias. Os animais foram terminados em confinamento (112 dias) com silagem de milho (50%) e concentrado (50%) à vontade. Os valores de pH final, perda por cocção, umidade, proteína, gordura e cinzas foram semelhantes entre as amostras de animais Nelore e Red Norte. O teor de vermelho (a*) e a intensidade de amarelo (b*) foram semelhantes entre as carnes dos dois grupos genéticos, porém a luminosidade (L*) foi maior nas amostras de animais Red Norte. A maturação afetou significativamente a luminosidade, o teor de vermelho e amarelo, croma (C*), o ângulo de tonalidade (H*) e a percepção subjetiva da cor ( Δ E), de forma que as alterações de cor mais importantes ocorreram entre 7 e 14 dias. A força de cisalhamento na carne dos animais Red Norte foi cerca de 0.9 kg inferior às dos animais Nelore. A maturação influenciou a força de cisalhamento ao longo da maturação e determinou reduções de 1,09; 0,21 e 0,56 kg nos períodos de 1 a 7; 7 a 14 e 14 a 21 dias, respectivamente. O índice de fragmentação miofibrilar foi maior na carne dos animais Red Norte e nas amostras maturadas por 21 dias. A carne dos animais Red Norte apresentou maior luminosidade e maciez. A maturação melhora a maciez das carnes, por reduzir a força de cisalhamento, porém modifica a cor, cujas alterações mais importantes acontecem entre 7 e 14 dias. A escolha do tempo de maturação mais adequado para as carnes bovinas depende do atributo a ser valorizado.Sociedade Brasileira de Zootecnia2015-02-10T11:44:28Z2015-02-10T11:44:28Z2009-07-29info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfANDRADE, P.L. et al. Qualidade da carne maturada de bovinos Red Norte e Nelore. Revista Brasileira de Zootecnia, Viçosa, MG, v. 39, n. 8, p. 1791-1800, jan. 2010.http://repositorio.ufla.br/jspui/handle/1/5040Revista Brasileira de Zootecniareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAndrade, Patrícia LopesBressan, Maria CristinaGama, Luis Telo daGonçalves, Tarcisio de MoraesLadeira, Márcio MachadoRamos, Eduardo Mendesinfo:eu-repo/semantics/openAccesspor2015-02-10T11:48:17Zoai:localhost:1/5040Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-02-10T11:48:17Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Qualidade da carne maturada de bovinos Red Norte e Nelore Aged meat quality in Red Norte and Nellore cattle |
title |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
spellingShingle |
Qualidade da carne maturada de bovinos Red Norte e Nelore Andrade, Patrícia Lopes Color Cooking loss Miofibrilar fragmentation index pH Protein Shear force Cor Força de cisalhamento Índice de fragmentação miofibrilar Perda por cocção Proteína |
title_short |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
title_full |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
title_fullStr |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
title_full_unstemmed |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
title_sort |
Qualidade da carne maturada de bovinos Red Norte e Nelore |
author |
Andrade, Patrícia Lopes |
author_facet |
Andrade, Patrícia Lopes Bressan, Maria Cristina Gama, Luis Telo da Gonçalves, Tarcisio de Moraes Ladeira, Márcio Machado Ramos, Eduardo Mendes |
author_role |
author |
author2 |
Bressan, Maria Cristina Gama, Luis Telo da Gonçalves, Tarcisio de Moraes Ladeira, Márcio Machado Ramos, Eduardo Mendes |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Andrade, Patrícia Lopes Bressan, Maria Cristina Gama, Luis Telo da Gonçalves, Tarcisio de Moraes Ladeira, Márcio Machado Ramos, Eduardo Mendes |
dc.subject.por.fl_str_mv |
Color Cooking loss Miofibrilar fragmentation index pH Protein Shear force Cor Força de cisalhamento Índice de fragmentação miofibrilar Perda por cocção Proteína |
topic |
Color Cooking loss Miofibrilar fragmentation index pH Protein Shear force Cor Força de cisalhamento Índice de fragmentação miofibrilar Perda por cocção Proteína |
description |
The objective in this study was to evaluate meat quality of longissimus thoracisi muscle during ageing. Samples from 22 Nelore bovines and 22 Red Norte males at 24 months of age were collected at 24 hours post mortem, kept at 2 o C and analyzed on days 1, 7, 14 and 21. The animals were finished in confinement (112 days) with corn silage (50%) and concentrate (50%) ad libitum. Values of final pH, cooking loss, moisture, protein, fat and ash were similar among samples of Nelore and Red Norte animals. The red level (a*) and the yellow intensity (b*) were similar among meats of the two genetic groups, however, luminosity (L*) was higher in samples of Red Norte animals. Ageing significantly affected luminosity, level of red and yellow, chroma, tone angle (H*) and subjective perception of the color ( Δ E), thus, the most important changes in color occurred from 7 to 14 days. Shear force in the meat of Red Norte animals was approximately 0.9 kg lower than in Nelore animals. Ageing influenced shear force during maturation with a reduction of 1.09 kg, 0.21 kg and 0.56 kg in the periods from 1 to 7, from 7 to 14 and from 14 to 21 days, respectively. The myofibrillar fragmentation index was higher in the meat of Red Norte animals and in samples aged for 21 days. The meat of Red Norte animals showed more tenderness and luminosity. Ageing improves the tenderness of meat because it reduces shear force, however, it changes the color, whose most important changes take place from 7 to 14 days. The choice of the most appropriate ageing time for beef depends on which attribute will be considered. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-07-29 2015-02-10T11:44:28Z 2015-02-10T11:44:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ANDRADE, P.L. et al. Qualidade da carne maturada de bovinos Red Norte e Nelore. Revista Brasileira de Zootecnia, Viçosa, MG, v. 39, n. 8, p. 1791-1800, jan. 2010. http://repositorio.ufla.br/jspui/handle/1/5040 |
identifier_str_mv |
ANDRADE, P.L. et al. Qualidade da carne maturada de bovinos Red Norte e Nelore. Revista Brasileira de Zootecnia, Viçosa, MG, v. 39, n. 8, p. 1791-1800, jan. 2010. |
url |
http://repositorio.ufla.br/jspui/handle/1/5040 |
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por |
language |
por |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Zootecnia |
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Revista Brasileira de Zootecnia reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
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Universidade Federal de Lavras (UFLA) |
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UFLA |
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UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA |
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Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
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nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1807835156794310656 |