INFLUÊNCIA DA ESTIMULAÇÃO ELÉTRICA E DA VELOCIDADE DE RESFRIAMENTO NA COR E NA MACIEZ DA CARNE BOVINA
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Data
2008-12-16
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Universidade Federal de Goiás
Resumo
The technology of animal origin products increase considerably, and the meat with
its commercial importance is the main focus in the technologic development,
searching for less costs production, major regiment and mainly better quality of the
final product, however, some aspects are not totally clear, among them it finds the
electrical stimulation effect and the freezing temperature influencing in the meat
quality. The aim of this research was to evaluate the electrical stimulation effect
and the freezing speed, about aspects that influences the meat quality. Twenty
Nellore bovines non gelding bred were slaughter, around 24 months, kept in
feedlot. After bleeding, half animals of each group were electrically stimulated. The
carcass were submitted to one of the freezing treatment, conventional and slowly.
During the freezing it were registered the curves of temperature reduction and the
carcass pH reduction. After the opening of the cameras, the animals were taken to
the room where the bones were taken out and then strip loin (longissimus dorsi
muscle) of 2.5 cm of thickness approximately, and strip loin steaks with 1.0 cm
close to. After 30 minutes it were evaluated the steak color using the portable
colorímetro in the structure CIE L*, a* and b*. The steaks were vacuum packed
and kept in the stock camera in 0oC for 24 hours. After this period it was analyzed
for cooking loss, shear force and length sarcomere. There was (p<0.05) effect of
the cooling and the electrical stimulation method in the sarcomere length measure.
The sample slowly freezing without electrical stimulation showed biggest lengths
sarcomere than the ones freezing by the conventional method, however, in the
conventional freezing with the electrical stimulation, the samples stimulated had
biggest length sarcomere than the samples of carcass no electrically stimulated.
There was effect (p<0.05) of the freezing method in the shear force. The sample
freezing slowly had smaller force of shear force considering the same way of
freezing. There was not effect (p>0.05) of the freezing method and the electrical
stimulation use in the loss cooking and in the values of luminosity L*, a*, b* in the
strip loin samples.
Descrição
Citação
MENEZES, Roberta. INFLUENCE OF ELECTRICAL STIMULATION AND SPEED
COOLING IN COLOR AND IN tenderness BEEF. 2008. 75 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2008.