| Texto completo | |
| Autor(es): Mostrar menos - |
Baldassini, Welder
;
Coutinho, Marcelo
;
Rovadoscki, Gregori
;
Menezes, Bruna
;
Tagiariolli, Murilo
;
Torrecilhas, Juliana
;
Leonel, Julia
;
Pereira, Guilherme
;
Curi, Rogerio
;
Machado Neto, Otavio
;
Chardulo, Luis Artur
Número total de Autores: 11
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOODS; v. 12, n. 5, p. 17-pg., 2023-03-01. |
| Resumo | |
This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 +/- 6.96 vs. 50.41 +/- 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality. (AU) | |
| Processo FAPESP: | 18/00981-5 - Identificação de genes regulatórios de maciez, marmoreio e coloração da carne de bovinos terminados com diferentes dietas utilizando dados integrados de proteômica e transcriptômica |
| Beneficiário: | Welder Angelo Baldassini |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |
| Processo FAPESP: | 19/03263-9 - Certificação Brazil Beef Quality: padronização de carnes bovinas para palatabilidade |
| Beneficiário: | Marcelo Aranda da Silva Coutinho |
| Modalidade de apoio: | Auxílio à Pesquisa - Pesquisa Inovativa em Pequenas Empresas - PIPE |
| Processo FAPESP: | 22/10002-0 - Avaliação do método de suspensão pélvica de carcaça (tenderstrech) sobre as características de qualidade da carne de bovinos |
| Beneficiário: | Julia Delvage Leonel |
| Modalidade de apoio: | Bolsas no Brasil - Iniciação Científica |
| Processo FAPESP: | 19/14572-2 - Estudo da regulação das vias de sinalização da adipogênese e marmorização da carne de bovinos mestiços Bos taurus-Bos indicus suplementados com vitamina A |
| Beneficiário: | Luis Artur Loyola Chardulo |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |