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: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000500902 |
Resumo: | ABSTRACT: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ 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 °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 gainABSTRACT: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ 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 °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.Escola Superior de Agricultura "Luiz de Queiroz"2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000500902Scientia Agricola v.78 n.5 2021reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/1678-992x-2019-0335info:eu-repo/semantics/openAccessSanches,Marcio Augusto RibeiroSilva,Patrícia Maria Onofre ColomboBarbosa,Roger DarrosRomero,Javier TelisBarretto,Andrea Carla da Silvaeng2020-08-20T00:00:00Zoai:scielo:S0103-90162021000500902Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2020-08-20T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)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 Sanches,Marcio Augusto Ribeiro 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 |
Sanches,Marcio Augusto Ribeiro |
author_facet |
Sanches,Marcio Augusto Ribeiro Silva,Patrícia Maria Onofre Colombo Barbosa,Roger Darros Romero,Javier Telis Barretto,Andrea Carla da Silva |
author_role |
author |
author2 |
Silva,Patrícia Maria Onofre Colombo Barbosa,Roger Darros Romero,Javier Telis Barretto,Andrea Carla da Silva |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Sanches,Marcio Augusto Ribeiro Silva,Patrícia Maria Onofre Colombo Barbosa,Roger Darros Romero,Javier Telis Barretto,Andrea Carla da Silva |
dc.subject.por.fl_str_mv |
NaCl Wagyu Angus Nelore water gain |
topic |
NaCl Wagyu Angus Nelore water gain |
description |
ABSTRACT: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ 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 °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 |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000500902 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000500902 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-992x-2019-0335 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.78 n.5 2021 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936465681743872 |