FROOZEN BEEF: UNDERSTANDING THE CONSUMER AND PROCESSES

• Grant number: 24/19076-1
• Support Opportunities: Regular Research Grants
• Start date: June 01, 2025
• End date: May 31, 2028
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Production
• Principal Investigator: Sérgio Bertelli Pflanzer Júnior
• Grantee: Sérgio Bertelli Pflanzer Júnior
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Jorge Herman Behrens ; Maristela da Silva Do Nascimento ; Nara Regina Brandão Cônsolo

Abstract

This project aims to investigate the impact of freezing and thawing on different beef cuts, focusing on quality, yield, and consumer perceptions. Meat is an essential and highly nutritious food, but its perishability requires effective preservation techniques to ensure quality and food safety. Freezing, widely used in the meat industry, extends the shelf life and facilitates the global distribution of meat products. However, this process can cause physical and biochemical changes, such as ice crystal formation, discoloration, and lipid oxidation, which affect consumer perceptions of frozen meat quality. The project will be divided into four main parts: A) Assess the profile of Brazilian consumers regarding frozen meat consumption and propose strategies to improve consumer perception, encouraging the purchase and consumption of these products; B) Examine the effects of freezing and thawing on the color stability of the surface and internal parts of beef cuts; C) Investigate how prior freezing and thawing affect the tenderness of aged meat, aiming to enhance the quality of meat sold in the market; D) Analyze the yield and quality of different cuts obtained from beef quarters subjected to freezing and thawing, a practice increasingly adopted by export industries. This study aims to develop strategies that ensure the quality of frozen meat, reduce food waste, and increase consumer confidence in these products, promoting improvements in the production and commercialization chain of beef in Brazil. (AU)