Qualidade da carne maturada de bovinos Red Norte e Nelore

Andrade, Patrícia Lopes; Bressan, Maria Cristina; Gama, L. T.; Gonçalves, Tarcisio de Moraes; Ladeira, Márcio Machado; Ramos, Eduardo Mendes

doi:10.1590/s1516-35982010000800023

Cited by 23 publications

(19 citation statements)

References 39 publications

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“…In fact, the values available in the literature shows water loss between 25 and 30% of beef (TORRES et al, 1998;TOBIN et al, 2012;ANDRADE et al, 2010). Table 3 shows color, cooking loss, pH, shear force, and TBARS rate of the beef samples evaluated.…”

Section: Sensory Analysis and Cost Of Formulationsmentioning

confidence: 96%

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Carvalho¹,

Madrona²,

Corradine³

et al. 2013

Food Sci. Technol (Campinas)

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Section: Sensory Analysis and Cost Of Formulationsmentioning

confidence: 96%

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Carvalho¹,

Madrona²,

Corradine³

et al. 2013

Food Sci. Technol (Campinas)

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“…Por outro lado, a maturação está diretamente relacionada ao pH, uma vez que os valores mais altos de pH são relacionados à maior atividade das enzimas proteolíticas, as quais degradam as proteínas miofibrilares e resultam em maior maciez da carne (BéLtrAn et al, 1997). AnDrADe et al (2010), avaliando a carne de bovinos (Nelore e Red Norte) encontraram valores de pH aos 21 dias de maturação superiores (5,48) aos do presente estudo, o que pode estar relacionado à menor força de cisalhamento encontrada por esses autores (3,04 kg).…”

Section: Resultsunclassified

“…Assim como a força de cisalhamento, que está mais baixa que os valores reportados na literatura para carnes que não sofreram nenhum tipo de amaciamento (4,90 kg) (AnDrADe et al, 2010), reforçando a influência dos processos de amaciamento sobre a qualidade da carne bovina.…”

Section: Resultsunclassified

“…O processo de maturação inicia-se após o estabelecimento do rigor mortis, com a ruptura da estrutura miofibrilar devido à ação de enzimas endógenas (calpaínas e catepsinas), mas é com períodos de estocagem (entre 10 e 21 dias) em ambiente refrigerado (entre 0ºC e 1ºC) que seus efeitos na maciez da carne são potencializados (AnDrighetto et al, 2006). As calpaínas, principais enzimas em ação no processo de maturação, não atuam diretamente sobre as proteínas miosina e a actina na miofibrila, mas degradam a linha Z e digerem as proteínas desmina, titina, nebulina, tropomiosina, troponina e proteína C; a hidrólise da tropomiosina e troponina facilita a desestruturação e a liberação dos filamentos finos da miofibrila, enquanto que a digestão da proteína C desestabiliza e libera os filamentos grossos da miofibrila.…”

Section: Introductionunclassified

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Qualidade da carne bovina maturada e tenderizada comercializada na região de Dracena, Sp

et al. 2016

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RESUMO: Esse trabalho foi realizado com o objetivo de avaliar as características físicas e microbiológicas de carnes maturadas e tenderizadas, comercializadas na região de Dracena, SP. Foram adquiridas aleatoriamente oito amostras de carne maturada e oito amostras de carne tenderizada de estabelecimentos comerciais, as quais foram submetidas a análises de pH, força de cisalhamento, perdas por cocção, cor e microbiologia. O delineamento experimental utilizado foi inteiramente casualizado, com dois tratamentos e oito repetições. Dentre as características físicas estudadas, foi observada diferença significativa entre os processos de amaciamento para pH, perdas por cocção, intensidade de vermelho (a*), intensidade de amarelo (b*) e teores de oximioglobina e metamioglobina (O/M) (P<0,05), sendo as carnes maturadas as que apresentaram menor pH e perdas por cocção e maior a*, b* e O/M. Não foram encontradas diferenças significativas (P>0,05) entre os processos de amaciamento para força de cisalhamento e luminosidade. Dentre as características microbiológicas estudadas, foi observada diferença significativa entre os processos na contagem total de bactérias e no grupo de psicrotróficos (P<0,05), e não foi encontrada diferença entre os processos para o grupo de enterobactérias (P>0,05). As carnes bovinas maturadas e tenderizadas em comercialização na região de Dracena, SP, embora com diferenças bastante claras e perceptíveis ao olho humano em algumas características físicas, são semelhantes quanto à maciez e apresentam cor e qualidade microbiológica dentro dos padrões adequados para a comercialização e consumo humano.Palavras-chave: contagem bacteriana, força de cisalhamento, Longissimus, processo de amaciamento. QUALITY OF AGED AND TENDERIZED BEEF COMMERCIALIZED IN THE DRACENA REGION, SPABSTRACT: The objective of this study was to evaluate the physical and microbiological characteristics of aged and tenderized beef commercialized in the Dracena region, SP. Eight samples of aged meat and eight samples of tenderized meat were randomly purchased from commercial establishments and submitted to measurements of pH, shear force, cooking losses and color and to microbiological analysis. A completely randomized design consisting of two treatments and eight replicates was used. Among the physical characteristics studied, significant differences between the tenderization processes were observed for pH, cooking loss, redness (a*), yellowness (b*) and oxymyoglobin/metmyoglobin ratio (O/M) (P<0.05), with aged meat exhibiting a lower pH and cooking losses and higher a*, b* and O/M values. There were no significant differences (P>0.05) in shear force or lightness between processes. Microbiological analysis revealed a significant difference (P<0.05) in total bacterial count and psychotropic count between processes, while there was no difference in the number of enterobacteria (P>0.05) Despite clear and perceptible differences

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“…Studies on meat quality often correlate these parameters when evaluating the characteristics of the meat produced by crossbreeding and the comparison of age and diet types [4,5,6,7], where the main analyzed characteristics are the pH, colorimetry and shearing force [8,9,10] as well as water retention capacity when measured by evaluating cooking and drip losses [4].…”

Section: Introductionmentioning

confidence: 99%

Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

Sousa

et al. 2018

Preprint

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26The aim of this study was to detect reactive oxygen species and evaluate the quality 27 of carcasses and beef meat from cold storage slaughterhouses located in the Federal District 28 and Surroundings. Information was obtained on the gender, breed and age of each animal, 29 as well as the distance travelled (km) and time (h) from the property to the cold storage 30 slaughterhouse. Data and samples were obtained from a total of 33 animals and their 31 respective carcasses. Fragments of the extensor carpi radialis muscle were extracted from all 32 the carcasses to analyze the presence of reactive oxygen species (ROS), and samples of the 33 Longissimus dorsi muscle to perform the 24h post-mortem pH, colorimetric test, cooking 34 loss and drip loss assessment and to measure the shear force. The presence of hematomas 35 was detected in 28 carcasses, where the tail and croup (17/33) and flank (17/33) regions were 36 the most affected. The electron paramagnetic resonance indicated an average of 52.59 ROS/g 37 in the analyzed pieces. The meat quality tests indicated averages of: 5.8 for the 24h post-38 mortem pH, L*29.34, a* 2.52 and b* 1.31 in calorimetry, 2.30 kg/f for the shearing force, 39 11.75% of cooking losses and 1.88% of drip losses. The statistical analyses demonstrated a 40 tendency to positive correlation between the presence of hematomas with and the amount 41 of ROS, and between the presence of hematomas and pH value. Furthermore, statistically, 42 female gender was one of the influential factors on the tenderness value. According to the 43 results, it was concluded that the meat evaluated in this study meets the desirable quality 44 parameters and it was possible to detect reactive oxygen species in the samples of muscle 45 tissue. 3 46 Introduction 47 Brazil's livestock farming stands out as an important sector of the national economy 48 and in the year 2016 it represented approximately 24% of the Gross Domestic Product [1]. 49 In 2017 Brazil kept its spotlight in the international market as the world's greatest beef meat 50 exporter [1]. 51 To maintain its market competitiveness, the country has invested in the productivity 52 and quality of the final product offered to the consumer [2]. In beef , tenderness, flavor, 53 juiciness and color are desired as determining characteristics for the purchase decision, 54 which are susceptible to changes due to intrinsic factors such as the gender, age and breed, 55 and extrinsic factors such as nutrition and stress during handling [3]. 56 Studies on meat quality often correlate these parameters when evaluating the 57 characteristics of the meat produced by crossbreeding and the comparison of age and diet 58 types [4,5,6,7], where the main analyzed characteristics are the pH, colorimetry and shearing 59 force [8,9,10] as well as water retention capacity when measured by evaluating cooking and 60 drip losses [4]. 61 Still related to the meat quality is the pre-slaughter handling performed by the farms 62 and industries of meat, which can generate stress, contusio...

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Qualidade da carne maturada de bovinos Red Norte e Nelore

Cited by 23 publications

References 39 publications

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Qualidade da carne bovina maturada e tenderizada comercializada na região de Dracena, Sp

Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

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