Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorAlvarenga, Tharcilla I.R.C.-
Autor(es): dc.creatorHopkins, David L.-
Autor(es): dc.creatorRamos, Eduardo M.-
Autor(es): dc.creatorAlmeida, Amélia K.-
Autor(es): dc.creatorGeesink, Geert-
Data de aceite: dc.date.accessioned2021-03-11T01:32:31Z-
Data de disponibilização: dc.date.available2021-03-11T01:32:31Z-
Data de envio: dc.date.issued2019-10-06-
Data de envio: dc.date.issued2019-10-06-
Data de envio: dc.date.issued2019-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2019.02.016-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/187424-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/187424-
Descrição: dc.descriptionLoins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L* values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.-
Formato: dc.format19-25-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
Direitos: dc.rightsopenAccess-
Palavras-chave: dc.subjectColour stability-
Palavras-chave: dc.subjectDeoxymyoglobin-
Palavras-chave: dc.subjectMetmyoglobin-
Palavras-chave: dc.subjectOxymyoglobin-
Título: dc.titleAgeing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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