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metadata.artigo.dc.title: Combined effects of gamma irradiation and aging on tenderness and quality of beef from nellore cattle
metadata.artigo.dc.creator: Rodrigues, Lorena Mendes
Sales, Luana Aparecida
Fontes, Paulo Rogério
Torres Filho, Robledo de Almeida
Andrade, Monalisa Pereira Dutra
Ramos, Alcinéia de Lemos Souza
Ramos, Eduardo Mendes
metadata.artigo.dc.subject: Shear force
Fragmentation index
Lipid oxidation
metadata.artigo.dc.publisher: Elsevier May-2020
metadata.artigo.dc.identifier.citation: RODRIGUES, L. M. et al. Combined effects of gamma irradiation and aging on tenderness and quality of beef from nellore cattle. Food Chemistry, [S.l.], v. 313, May 2020.
metadata.artigo.dc.description.abstract: Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negatively affected myofibrillar fragmentation, but samples irradiated at 9 kGy had (p < 0.05) higher soluble collagen and lower shear force values. The meat metmyoglobin reducing activity was reduced (p < 0.05) by the irradiation process, inducing the metmyoglobin accumulation with increasing dose applied. Samples irradiated at 9 kGy presented (p < 0.05) higher lipid oxidation and lower oxymyoglobin proportion and color redness and chroma values. It was concluded that irradiation at 9 kGy combined with aging can be used as an effective tool for improving the tenderness of Nellore beef, but resulted in a discoloration of the beef.
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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