Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

• Autor(a) principal: Prado,Cristiano Sales
• Data de Publicação: 2022
• Outros Autores: Lage,Moacir Evandro, Souza,Maria Izabel Amaral, Duarte,Francine Oliveira Souza, Gebara,Clarice, Nicolau,Edmar Soares, Nunes,Iolanda Aparecida, Oliveira,Antônio Nonato de, Minafra-Rezende,Cintia Silva
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752
• topic: beef carcass; weight loss; chilling; microbiology; purge; tenderness; colour

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.