Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal da Bahia (UFBA)-
Autor(es): dc.contributorUniversidade Federal de Sergipe (UFS)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorFederal University of Campina Grande-
Autor(es): dc.creatorAraújo, Sergiane A.-
Autor(es): dc.creatorRibeiro, Rebeca Dantas X.-
Autor(es): dc.creatorLima, Anny Graycy V. O.-
Autor(es): dc.creatorNascimento, Thiago Vinicius C.-
Autor(es): dc.creatorSilva Júnior, Jarbas Miguel-
Autor(es): dc.creatorSilva, Thadeu M.-
Autor(es): dc.creatorPimentel, Paulo Roberto S.-
Autor(es): dc.creatorSantos, Neiri Jean A.-
Autor(es): dc.creatorLanna, Dante P. D.-
Autor(es): dc.creatorBezerra, Leilson R.-
Autor(es): dc.creatorOliveira, Ronaldo L.-
Data de aceite: dc.date.accessioned2025-08-21T21:37:32Z-
Data de disponibilização: dc.date.available2025-08-21T21:37:32Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jfpp.16126-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/222800-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/222800-
Descrição: dc.descriptionThis research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement. Beef burger patties showed no change (p >.05) in most physicochemical characteristics (centesimal composition, cooking loss, water activity, color parameters), lipid oxidation, and fatty acid (FA) concentrations. The pH, C12:0 and conjugated linoleic acid (CLA) concentration of beef burger patties from young bulls fed with 1.5% lauric acid were higher (p <.01) compared animals without lauric acid in diet. Shear force of beef burger patties from young bull meat fed with 1.0 and 1.5% of lauric acid presented lower cut resistance compared with others treatments. The inclusion of up to 1.5% lauric acid improves the CLA concentration and softness of beef burger patties. Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the FA composition of beef burgers patties. Novelty impact statement: Supplying lauric acid did not changed centesimal composition, lipid oxidation, or the fatty acids composition of the beef burger. Inclusion of up to 1.5% lauric acid in the Nellore steers diet is recommended because improves conjugated linoleic acid content and softness of beef burger from raw meat.-
Descrição: dc.descriptionDepartment of Animal Science Federal University of Bahia-
Descrição: dc.descriptionFederal University of Sergipe-
Descrição: dc.descriptionState University of São Paulo – Escola Superior de Agricultura Luiz de Queiroz-
Descrição: dc.descriptionDepartment of Animal Science Federal University of Campina Grande-
Idioma: dc.languageen-
Relação: dc.relationJournal of Food Processing and Preservation-
???dc.source???: dc.sourceScopus-
Título: dc.titlePhysicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid-
Tipo de arquivo: dc.typelivro digital-
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