Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354740
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampGomes, Carolina Lugnani-
dc.contributor.authorunicampPflanzer Júnior, Sérgio Bertelli-
dc.contributor.authorunicampFelicio, Pedro Eduardo de-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.typeArtigopt_BR
dc.titleTemporal changes of tenderness and juiciness of beef strip loin steakspt_BR
dc.contributor.authorGomes, Carolina Lugnani-
dc.contributor.authorPflanzer, Sérgio Bertelli-
dc.contributor.authorFelício, Pedro Eduardo de-
dc.contributor.authorBolini, Helena Maria Andre-
dc.subjectVacapt_BR
dc.subject.otherlanguageCowpt_BR
dc.description.abstractThe objective of this study was to determine the time-intensity curve profiles of beef strip loin steaks subjected to two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77 °C) for the tenderness and juiciness stimuli. The time-intensity analysis was performed with 12 trained assessors, and data collection was done on a computer using the software system – SCDTI. The affective test, with just-about-right scale, for cooking degree and tenderness, was carried out with 118 consumers. The Imax values for tenderness and juiciness stimuli was higher (P < 0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71 °C were not different (P > 0.05), it differed (P < 0.05) from the samples at 77 °C. The Ttot value was not different (P > 0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. Regarding to affective test with just-about-right scale, the steaks subjected to electric griddles at 71 °C were considered at the optimal degree of doneness, while the steaks subjected to electric griddles at 65 °C exhibited ideal tendernesspt_BR
dc.relation.ispartofFood science and technologypt_BR
dc.relation.ispartofabbreviationLWT: food sci. technol.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2014-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume59pt_BR
dc.description.issuenumber2pt_BR
dc.description.issuepart1pt_BR
dc.description.firstpage629pt_BR
dc.description.lastpage634pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn0023-6438pt_BR
dc.identifier.eissn1096-1127pt_BR
dc.identifier.doi10.1016/j.lwt.2014.07.007pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S0023643814004381pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber140640/2010-0pt_BR
dc.description.sponsordocumentnumber2011/19989-7pt_BR
dc.date.available2021-01-26T15:34:09Z-
dc.date.accessioned2021-01-26T15:34:09Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2021-01-26T15:34:09Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-26T15:34:09Z (GMT). No. of bitstreams: 0 Previous issue date: 2014en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354740-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-84907597044pt_BR
dc.creator.orcid0000-0003-1902-6289pt_BR
dc.creator.orcid0000-0001-8482-9569pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.type.formArtigopt_BR
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