| Full text | |
| Author(s): |
da Silva Bernardo, Ana Paula
[1]
;
Muniz da Silva, Astrid Caroline
[1]
;
Francisco, Vanessa Cristina
[2]
;
Ribeiro, Felipe A.
[3]
;
Nassu, Renata Tieko
[4]
;
Calkins, Chris R.
[3]
;
do Nascimento, Maristela da Silva
[1]
;
Pflanzer, Sergio Bertelli
[1]
Total Authors: 8
|
| Affiliation: | [1] Univ Estadual Campinas, Dept Food Technol, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[2] Sao Paulo State Univ, Sch Pharmaceut Sci, UNESP, Rua Expedicionarios Brazil 1621, BR-14801902 Araraquara, SP - Brazil
[3] Univ Nebraska, Dept Anim Sci, Anim Sci A213, Lincoln, NE 68583 - USA
[4] Embrapa Pecuaria Sudeste, Rod Washington Luiz, Km 234, BR-13560970 Sao Carlos, SP - Brazil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | MEAT SCIENCE; v. 161, MAR 2020. |
| Web of Science Citations: | 4 |
| Abstract | |
This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 degrees C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 degrees C/48 h) and dry aging (ST + Dry). Freezing conditions were - 20 degrees C/28 days and dry aging conditions were 2 degrees C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry + ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. (AU) | |
| FAPESP's process: | 16/02853-9 - BEEF AGING PROCESSES: TECHNOLOGICAL ADVANCES TO IMPLEMENT SYSTEMS AND EVALUATE MEAT QUALITY |
| Grantee: | Sérgio Bertelli Pflanzer Júnior |
| Support Opportunities: | Regular Research Grants |