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https://locus.ufv.br//handle/123456789/12932
Tipo: | Artigo |
Título: | Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle |
Autor(es): | Torres Filho, Robledo de Almeida Fontes, Paulo Rogério Gomide, Lúcio Alberto de Miranda Aroeira, Carolina Naves Ramos, Alcinéia de Lemos Souza Ladeira, Márcio Machado Ramos, Eduardo Mendes |
Abstract: | The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (− 20 °C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P < 0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed. |
Palavras-chave: | Beef color stability Metmyoglobin Frozen Aging Retail life |
Editor: | Meat Science |
Tipo de Acesso: | Open Access |
URI: | https://doi.org/10.1016/j.meatsci.2016.11.010 http://www.locus.ufv.br/handle/123456789/12932 |
Data do documento: | 16-Nov-2016 |
Aparece nas coleções: | Artigos |
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1-s2.0-S0309174016305216-main.pdf | texto completo | 555,04 kB | Adobe PDF | Visualizar/Abrir |
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