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| Campo DC | Valor | Idioma |
|---|---|---|
| dc.creator | Silva, Douglas R. G. | - |
| dc.creator | Fernandez, Ludimila C. | - |
| dc.creator | Torres Filho, Robledo A. | - |
| dc.creator | Fontes, Paulo R. | - |
| dc.creator | Ramos, Alcinéia L. S. | - |
| dc.creator | Ramos, Eduardo M. | - |
| dc.date.accessioned | 2019-02-22T13:07:24Z | - |
| dc.date.available | 2019-02-22T13:07:24Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.citation | SILVA, D. R. G. et al. Microwave as a rapid cooking method for beef tenderness evaluation. Journal of Texture Studies, [S.l.], v. 49, p. 448-455, 2018. | pt_BR |
| dc.identifier.uri | https://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12312 | pt_BR |
| dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/32912 | - |
| dc.description.abstract | Semitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values. The CL increased (p < .05) with longer microwave cooking times, but only the Mw40 samples did not differ (p > .05) from the grill samples. None of the microwaves' SF values were different (p > .05) from the grill values, with treatments Mw30 to Mw50 showing moderate repeatability (R = 0.51–0.60) and Mw30 and Mw60 showing higher correlations (r > .71) with grill values. Cooking beef strips with a microwave is a potential method for tenderness evaluation, but requires additional study to evaluate and optimize this application in different muscles and for comparison to sensorial data. | pt_BR |
| dc.language | en_US | pt_BR |
| dc.publisher | Wiley | pt_BR |
| dc.rights | restrictAccess | pt_BR |
| dc.source | Journal of Texture Studies | pt_BR |
| dc.subject | Clam-shell grill | pt_BR |
| dc.subject | Microwave oven | pt_BR |
| dc.subject | Protocol analysis | pt_BR |
| dc.subject | Shear force | pt_BR |
| dc.title | Microwave as a rapid cooking method for beef tenderness evaluation | pt_BR |
| dc.type | Artigo | pt_BR |
| Aparece nas coleções: | DCA - Artigos publicados em periódicos | |
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