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dc.creatorAroeira, Carolina Naves-
dc.creatorTorres Filho, Robledo de Almeida-
dc.creatorFontes, Paulo Rogério-
dc.creatorRamos, Alcinéia de Lemos Souza-
dc.creatorGomide, Lúcio Alberto de Miranda-
dc.creatorLadeira, Márcio Machado-
dc.creatorRamos, Eduardo Mendes-
dc.identifier.citationAROEIRA, 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.pt_BR
dc.description.abstractThe 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.pt_BR
dc.sourceMeat Sciencept_BR
dc.subjectBeef color stabilitypt_BR
dc.subjectRetail lifept_BR
dc.titleEffect of freezing prior to aging on myoglobin redox forms and CIE color of beef from nellore and aberdeen angus cattlept_BR
Appears in Collections:DCA - Artigos publicados em periódicos
DZO - Artigos publicados em periódicos

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