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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 56, n. 7, SI, p. 3333-3343, JUL 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/26667-2 - Qualidade de carne em bovinos Bos indicus: marcadores biológicos para atributos do produto cárneo em diferentes faixas de pH final
• Beneficiário: Carmen Josefina Contreras Castillo
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 19/18346-7 - Qualidade de carne em bovinos Bos indicus - marcadores biológicos para atributos do produto cárneo em diferentes faixas de pH final
• Beneficiário: Priscila Robertina dos Santos Donado
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado