Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/30348
Título : Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from nellore and aberdeen angus cattle
Autor: Aroeira, Carolina Naves
Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Ramos, Alcinéia de Lemos Souza
Gomide, Lúcio Alberto de Miranda
Ladeira, Márcio Machado
Ramos, Eduardo Mendes
Palavras-chave: Beef color stability
Metmyoglobin
Frozen
Aging
Retail life
Publicador: Elsevier
Data da publicação: Mar-2017
Referência: AROEIRA, C. N. et al. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from nellore and aberdeen angus cattle. Meat Science, [S.l.], v. 125, p. 16-21, Mar. 2017.
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.
URI: https://www.sciencedirect.com/science/article/pii/S0309174016305216
http://repositorio.ufla.br/jspui/handle/1/30348
Idioma: en_US
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