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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing

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Author(s):
dos Santos-Donado, Priscila R. [1] ; Donado-Pestana, Carlos M. [2, 3] ; Tanaka, Francisco A. Ossamu [4] ; Venturini, Anna C. [5] ; Delgado, Eduardo Francisquine [6] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agroind Food & Nutr, Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo, SP - Brazil
[3] Univ Sao Paulo, Food Res Ctr FoRC, Sao Paulo, SP - Brazil
[4] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Plant Pathol & Nematol, Piracicaba, SP - Brazil
[5] Univ Fed Sao Paulo, Dept Pharmaceut Sci, Diadema, SP - Brazil
[6] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Anim Sci, Piracicaba, SP - Brazil
Total Affiliations: 6
Document type: Journal article
Source: Food Research International; v. 143, MAY 2021.
Web of Science Citations: 0
Abstract

Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 degrees C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O-2/25% CO2 (75%O-2-MAP), 60% CO2/0.2% CO/39.8% N-2 and 40% CO2/0.4% CO/59.6% N-2 (0.2%CO-MAP and 0.4% CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O-2-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry. (AU)

FAPESP's process: 10/08182-2 - Quality of fresh beef packaged under modified atmosphere and vacuum
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Regular Research Grants
FAPESP's process: 20/16542-0 - Relationship between inflammation and primary metabolism in the postprandial period
Grantee:Carlos Mario Donado Pestana
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 09/13559-0 - Muscle structure and oxidative stability of fresh beef muscle packed under vacuum and modified atmosphere.
Grantee:Priscila Robertina dos Santos Donado
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 17/26667-2 - Beef quality in Bos indicus cattle: biological markers for meat attributes in different ultimate pH ranges
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Research Projects - Thematic Grants
FAPESP's process: 19/18346-7 - Beef quality in Bos indicus cattle - biological markers for meat attributes in different ultimate pH ranges
Grantee:Priscila Robertina dos Santos Donado
Support Opportunities: Scholarships in Brazil - Post-Doctoral