Avaliação físico-química de meias-carcaças bovinas resfriadas e de cortes dessossados sob emprego do filme stretch
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2014-09-30
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Universidade Federal de Goiás
Resumo
In the carcass cooling process, some important physical and chemical characteristics, such
as weight loss, can be affected by the cooling method and speed. The weight loss during
cooling is considered natural and is usually caused by superficial dehydration and exudation
of carcasses, and has major economic consequences for meat industry, which tends to seek
methods to improve yields and profits of slaughter. Accordingly, one proposed method is
the use of stretch polyethylene film, which involves the half-carcass and reduces
evaporation and water loss to the environment. Considering these aspects, this study
evaluated the physicochemical quality of beef half-carcasses after healthy maturation of
boneless meat cuts using stretch film. The experiment consisted of two stages with a total of
482 animals. The first stage comprised two slaughters of 241 carcasses in each one. Before
healthy maturation, the carcasses were sectioned in half-carcasses and then divided into two
groups; coated (right half-carcass) and uncoated (control - left halfcarcass). Each group was
placed in a different chamber. All half-carcasses were weighed before and after maturation
to calculate weight loss by evaporation. Half-carcasses of the coated group were previously
involved in the film. We randomly selected four half-carcasses from one chamber, and the
corresponding half-carcasses from the other chamber, where temperature, pH and color
measurements were carried out. The half-carcasses remained within the chamber for a
minimum period of 24 hours. In the second stage, we randomly withdrew 25 pieces of two
kinds of cuts (eye round and knucle) from the half-carcasses of the two slaughters, totaling
200 cuts, and stored them for periods of seven, 15, 30, 45 and 60 days. In each period, five
samples of each type of cut (eye round and knucle) and each group (control and stretch), 20
samples per day, from the two slaughters, totaling 200 samples. Analyses of weight loss by
exudation, temperature, pH, water holding capacity (WHC) and humidity were carried out
at the Laboratory of Physical-Chemistry of the Food Research Centre, School of Veterinary
and Animal Science (UFG). Significant reduction (p <0.05) was observed in the weight loss
of half-carcasses using the film during the first 24 hours of cooling, where losses have
reduced from 2.29% to 1.27%. Significant effect of the plastic film was observed on the
temperature of the half-carcasses (p<0.05), being the coated ones 1.18ºC warmer than the
uncoated ones. The plastic did not affect the pH decrease (p>0.05), but it affected the color
(p<0.05). Effect of the film (p<0.05) was verified on exudation losses, temperature,
humidity and WHC of the stocked meat cuts. From the results, we concluded that the
stretch film is an efficient technique that reduces weight losses during carcasses cooling;
however, it hinders the reduction of temperature inside the carcasses, thus promoting
microbial growth and physical and chemical changes in the meat. Storing the meat cuts
from the coated half-carcasses, exudation losses, temperature, water holding capacity and
moisture were affected by use of the technique.
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ANDRADE, P. B. Avaliação físico-química de meias-carcaças bovinas resfriadas e de cortes dessossados sob emprego do filme stretch. 2014. 58 f. Dissertação (Mestado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.