Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/64105
Type: Artigo de periódico
Title: Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks
Author: Prado, CS
de Felicio, PE
Abstract: We evaluated the effects of chilling rate and the use of a spray-chilling system on the weight loss by evaporation on carcasses. We also evaluated the effects on meat purge in vacuum package, cooking losses, and on parameters related to the tenderness of strip loin steaks (M. longissimus lumborum). Forty non-castrated males of approximately 12 months old, finished in feed-lot were harvested in 16 Montana cattle (a composite breed), and 24 Simmental x Nellore crossbred cattle. After bleeding, the bodies were electrically stimulated and assigned to one of the four treatments: conventional air-chilling (CAC), conventional spray-chilling (CSC). slow air-chilling (SAC), and slow spray-chilling (SSC). Strip loin steaks (M. longissimus lumborum) of approximately 2.5 cm thick were removed, vacuum packed and aged for 7, 14, 30 or 60 days. Samples were analyzed for sarcomere length, myofibrillar fragmentation index, Warner-Bratzler shear force, and weight losses by purge and cooking. Spraying was efficient in reducing weight loss by evaporation (P<0.05). Effects of treatments and aging period on purge losses were observed, where samples from sprayed carcasses or aged cuts showed higher losses. Cooking losses were not affected either by spraying or aging. The slow chilling, with or without spraying, was more efficient in producing strip loin steaks with lower average shear force and longer sarcomere. The myofibrillar fragmentation index increased with aging time, but was not affected by carcasses spraying. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Subject: Cold shortening
Carcass spray-chilling system
Tenderness
Aging
Meat quality
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2010.05.029
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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