Aspersão de água fria no início do resfriamento de carcaças bovinas e maturação da carne sobre o peso, cor e aceitação do músculo longissimus lumborum
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Data
2007-12
Título da Revista
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Editor
José Henrique Stringhini
Resumo
The objective of this experiment was to evaluate
the effects of spray-chilling in carcasses weight loss, purge
loss, color and appearance of aged striploin (m. Longissimus
lumborum) steaks. Two lots of intact male, nearly 12
month old, grain finished cattle, were slaughtered, being
16 of the Montana composite breed, in the first slaughter,
and 24 crossbreds (½ Nelore X ½ Simental) in the second
one. After bleeding, electrical stimulation, skinning and
evisceration, the carcasses submitted to one of the two
cooling systems: (1) Without spray-chilling (SA); (2) With
spray-chilling (CA). Carcasses were weighted before and
after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7,
14, 30 and 60 days. Samples were then removed from the
package, placed in an expanded polystyrene trays covered
with a PVC film, and exposed in refrigerated displays for 48
hours. CIE Lab color was measured after 24 hours using a
hand colorimeter. A visual analysis of the samples was also
done for the attributes of color, overall acceptability, and
buying option. The spray-chilling was efficient in reducing
the weight loss (P<0.05). Effects (P<0.001) of the spraychilling
and aging time on purge loss were observed. The
samples from the CA carcasses had higher (P<0.001) purge
loss, which had an increase at 30 or more days of aging in
this treatment but not in the SA. No effect (P>0.05) of the
spray-chilling treatment and aging time was observed on
the color visual analysis.
Descrição
Palavras-chave
Aspersão de carcaças, Contrafilé, Embalagem a vácuo, Exsudação, Qualidade da carne, Beef quality purge loss, Spray-chilling, Striploin, Vacuum package
Citação
PRADO, Cristiano Sales; BUENO, Cláudia Peixoto; FELÍCIO, Pedro Eduardo de. Aspersão de água fria no início do resfriamento de carcaças bovinas e maturação da carne sobre o peso, cor e aceitação do músculo longissimus lumborum. Ciência Animal Brasileira, Goiânia, v. 8, n. 4, p. 841-848, out./dez. 2007. Disponível em: <https://www.revistas.ufg.br/vet/article/view/1085/2739>.