Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating

Autor(es)

Cavalcante, Cecylyana Leite ; Gonza, Milagros Maribel Coaguila ; Lopes, Beatriz Garcia ; Savian, Taciana Villela ; Sartori, Alan Giovanini de Oliveira ; Pinto, Jair Sebastiao da Silva ; Castillo, Carmen Josefina Contreras

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 40, p. 9-pg., 2025-03-05.

Resumo

This study aims to explore the effects of different pHu ranges [pH < 5.8 (normal); 5.8 <= pH < 6.2 (intermediate); and pH >= 6.2 (high)] on lipid oxidation in steaks of Longissimus lumborum beef aged for up to 28 days that were grilled or grilled-chilled and reheated. The steaks were cut, vacuum-packed, and aged under vacuum at 2 degrees C. As major results, the fresh meat with normal pHu showed statistically higher thiobarbituric acid reactive species values than the meat within the other pHu ranges. Accordingly, after grilling-chilling and reheating, the concentration of benzaldehyde, which is a product from thermal degradation of amino acids, fatty acids and other aldehydes, was higher in the meat with normal pHu and lower in the meat with high pHu. Overall, our results contribute to the knowledge of the effects of pHu variations on lipid oxidation and warmed-over flavour in meat after grilling-chilling and reheating. (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