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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.)

Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing

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Author(s):
Baron, Clara Lucia Contreras [1] ; dos Santos-Donado, Priscila Robertina [1] ; Ramos, Patricia Maloso [2] ; Donado-Pestana, Carlos M. [3] ; Delgado, Eduardo Francisquine [2] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agroind Food & Nutr, POB 13418-900, Av Padua Dias 11, Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Anim Sci, POB 13418-900, Av Padua Dias 11, Piracicaba, SP - Brazil
[3] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, POB 05508-900, Av Prof Lineu Prestes 580, Sao Paulo, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 56, n. 7, SI, p. 3333-3343, JUL 2021.
Web of Science Citations: 0
Abstract

Ultimate pH (pH(u)) is an indicator that influences post-mortem meat quality. We studied physiological and biochemical changes of steaks obtained from Nellore bulls (Bos indicus) during post-mortem ageing. To this, Longissimus lumborum (LL) muscles were classified into three groups: Normal-pH(u) (<= 5.79), Intermediate-pH(u) (5.80-6.29) and High-pH(u) (>= 6.30) groups, portioned into steaks, vacuum packaged and matured at 2 degrees C for 0, 7, 14, 21 and 28 days. High-pH(u) steaks exhibited impaired colour stability and were darker compared to the other groups. High- and Normal-pH(u) steaks showed improved tenderness and myofibrillar fragmentation linked to proteolysis. Intermediate-pH(u) steaks were associated with a lower meat tenderness and decreased collagen solubility. High-pH(u) steaks retained a high pH during ageing and increased water-holding capacity. These findings provide evidence that highlight pH(u) as a strategy for the classification of pH(u)-dependent beef quality from Nellore bulls that can be adopted by the Brazilian meat industry. (AU)

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