Testing different devices to assess the meat tenderness: preliminary results

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorBaldassini, Welder Angelo [UNESP]-
Autor(es): dc.creatorMachado Neto, Otávio Rodrigues [UNESP]-
Autor(es): dc.creatorFernandes, Talita Tanaka [UNESP]-
Autor(es): dc.creatorde Paula Ament, Hyezza [UNESP]-
Autor(es): dc.creatorLuz, Matheus Geraldine [UNESP]-
Autor(es): dc.creatorSantiago, Bismarck Moreira [UNESP]-
Autor(es): dc.creatorCuri, Rogério Abdallah [UNESP]-
Autor(es): dc.creatorChardulo, Luis Artur Loyola [UNESP]-
Data de aceite: dc.date.accessioned2022-02-22T00:49:17Z-
Data de disponibilização: dc.date.available2022-02-22T00:49:17Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/s13197-020-04941-1-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/207127-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/207127-
Descrição: dc.descriptionMeat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard instrument versus digital texturometer (CT3) and penetrometer (FHT) devices. Thirty-six cross-breed heifers (Bos indicus) with initial body weight 330 ± 40 kg, 20–24 months of age, were slaughtered after 100 days on feed. Subsequently, 48 h post-slaughter, Longissimus thoracis (LT) samples were collected between the 10th and 13th ribs. Six LT samples from each animal were used to evaluate tenderness and cooking losses through analysis of variance and regression analyses. No interaction between device × temperature was observed (p = 0.57). Shear force values were greater (p < 0.05) as endpoint cooking increased and the results from CT3 were close to the ones using the WBSF (R2 = 0.76; p < 0.0001). In conclusion, the digital CT3 can replace the mechanical WBSF because these devices were strongly correlated (r = 0.85; p < 0.00). However, the results from FHT were underestimated (R2 = 0.19; p < 0.006), indicating that FHT device should not be used for the evaluation of meat tenderness.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nº-
Descrição: dc.descriptionUNESP/FMVZ - Faculdade de Medicina Veterinária e Zootecnia Departamento de Melhoramento e Nutrição Animal/ School of Veterinary and Animal Sciences São Paulo State University (UNESP), Walter Maurício Correa, s/nº-
Descrição: dc.descriptionFAPESP: 2018/00981-5-
Formato: dc.format2441-2446-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Science and Technology-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBeef-
Palavras-chave: dc.subjectInstrumental methods-
Palavras-chave: dc.subjectLongissimus muscle-
Palavras-chave: dc.subjectMeat quality-
Palavras-chave: dc.subjectRegression-
Título: dc.titleTesting different devices to assess the meat tenderness: preliminary results-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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