Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: MEAT SCIENCE; v. 161, MAR 2020.
• Citações Web of Science: 4

Resumo

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)

• Processo FAPESP: 16/02853-9 - Processos de maturação de carne bovina: avanços tecnológicos para implementar sistemas e avaliar a qualidade da carne
• Beneficiário: Sérgio Bertelli Pflanzer Júnior
• Modalidade de apoio: Auxílio à Pesquisa - Regular