Mass transfer in beef: effect of crossbreeding and ultrasound application
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/1678-992X-2019-0335 http://hdl.handle.net/11449/209432 |
Resumo: | Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): 1/2 Angus and 1/2 Nelore; Crossbreed 2 (C2): 3/4 Angus and 1/4 Nelore; Crossbreed 3 (C3): 1/2 Wagyu, Nelore and 1/4 Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 degrees C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied. |
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Mass transfer in beef: effect of crossbreeding and ultrasound applicationNaClWagyuAngusNelorewater gainCuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): 1/2 Angus and 1/2 Nelore; Crossbreed 2 (C2): 3/4 Angus and 1/4 Nelore; Crossbreed 3 (C3): 1/2 Wagyu, Nelore and 1/4 Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 degrees C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, R Cristovao Colombo 2265, BR-15054000 Sao Jose Do Rio Preto, SP, BrazilCAPES: 001Univ Sao PaoloUniversidade Estadual Paulista (Unesp)Ribeiro Sanches, Marcio Augusto [UNESP]Onofre Colombo Silva, Patricia Maria [UNESP]Barbosa, Roger Darros [UNESP]Romero, Javier Telis [UNESP]Silva Barretto, Andrea Carla da [UNESP]2021-06-25T12:18:32Z2021-06-25T12:18:32Z2021-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9application/pdfhttp://dx.doi.org/10.1590/1678-992X-2019-0335Scientia Agricola. Cerquera Cesar: Univ Sao Paolo, v. 78, n. 5, 9 p., 2021.1678-992Xhttp://hdl.handle.net/11449/20943210.1590/1678-992X-2019-0335S0103-90162021000500902WOS:000562745600001S0103-90162021000500902.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengScientia Agricolainfo:eu-repo/semantics/openAccess2024-01-03T06:26:36Zoai:repositorio.unesp.br:11449/209432Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:03:16.776623Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
title |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
spellingShingle |
Mass transfer in beef: effect of crossbreeding and ultrasound application Ribeiro Sanches, Marcio Augusto [UNESP] NaCl Wagyu Angus Nelore water gain |
title_short |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
title_full |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
title_fullStr |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
title_full_unstemmed |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
title_sort |
Mass transfer in beef: effect of crossbreeding and ultrasound application |
author |
Ribeiro Sanches, Marcio Augusto [UNESP] |
author_facet |
Ribeiro Sanches, Marcio Augusto [UNESP] Onofre Colombo Silva, Patricia Maria [UNESP] Barbosa, Roger Darros [UNESP] Romero, Javier Telis [UNESP] Silva Barretto, Andrea Carla da [UNESP] |
author_role |
author |
author2 |
Onofre Colombo Silva, Patricia Maria [UNESP] Barbosa, Roger Darros [UNESP] Romero, Javier Telis [UNESP] Silva Barretto, Andrea Carla da [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Ribeiro Sanches, Marcio Augusto [UNESP] Onofre Colombo Silva, Patricia Maria [UNESP] Barbosa, Roger Darros [UNESP] Romero, Javier Telis [UNESP] Silva Barretto, Andrea Carla da [UNESP] |
dc.subject.por.fl_str_mv |
NaCl Wagyu Angus Nelore water gain |
topic |
NaCl Wagyu Angus Nelore water gain |
description |
Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): 1/2 Angus and 1/2 Nelore; Crossbreed 2 (C2): 3/4 Angus and 1/4 Nelore; Crossbreed 3 (C3): 1/2 Wagyu, Nelore and 1/4 Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 degrees C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken after 30, 60, and 120 min of wet brining for later analysis. The experimental data were adjusted using the Peleg and Page models, and the Page template best described the experimental data. The crossbreeding did not affect the water and ash content; however, it significantly affected the levels of lipids and proteins. C3 presented higher fat content than C2, which, in turn, was higher than C1. C1 had higher protein content than C2, which had more protein than C3. When ultrasound was applied, crossbreeding influenced the water content and the water absorption rate during brining, which had the highest values for the highest protein content. The crossbreeding and ultrasound application also affected the NaCl content of the cuts. However, only ultrasound application increased the rate of NaCl absorption during wet brining. The results demonstrate that ultrasound accelerates the mass transfer in wet brining of the cuts of beef, regardless of the crossbreeds studied. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T12:18:32Z 2021-06-25T12:18:32Z 2021-01-01 |
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 |
http://dx.doi.org/10.1590/1678-992X-2019-0335 Scientia Agricola. Cerquera Cesar: Univ Sao Paolo, v. 78, n. 5, 9 p., 2021. 1678-992X http://hdl.handle.net/11449/209432 10.1590/1678-992X-2019-0335 S0103-90162021000500902 WOS:000562745600001 S0103-90162021000500902.pdf |
url |
http://dx.doi.org/10.1590/1678-992X-2019-0335 http://hdl.handle.net/11449/209432 |
identifier_str_mv |
Scientia Agricola. Cerquera Cesar: Univ Sao Paolo, v. 78, n. 5, 9 p., 2021. 1678-992X 10.1590/1678-992X-2019-0335 S0103-90162021000500902 WOS:000562745600001 S0103-90162021000500902.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Scientia Agricola |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
9 application/pdf |
dc.publisher.none.fl_str_mv |
Univ Sao Paolo |
publisher.none.fl_str_mv |
Univ Sao Paolo |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129387861639168 |