Spray-chilling system in the initial cooling process of swine half carcasses

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Autor(es): dc.contributorFederal University of Grande Dourados (UFGD)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatordos Santos, Alessandra Pereira-
Autor(es): dc.creatorCaldara, Fabiana Ribeiro-
Autor(es): dc.creatorFernandes, Alexandre Rodrigo Mendes-
Autor(es): dc.creatorde Castro Burbarelli, Maria Fernanda-
Autor(es): dc.creatorde Souza Eberhart, Bruna-
Autor(es): dc.creatorValentim, Jean Kaique-
Autor(es): dc.creatorde Lima Almeida Paz, Ibiara Correia-
Autor(es): dc.creatorGarcia, Rodrigo Garófallo-
Autor(es): dc.creatorOdakura, Agnês Markiy-
Data de aceite: dc.date.accessioned2025-08-21T22:06:10Z-
Data de disponibilização: dc.date.available2025-08-21T22:06:10Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.meatsci.2023.109256-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299853-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299853-
Descrição: dc.descriptionThis research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.-
Descrição: dc.descriptionCollege of Agrarian Sciences Federal University of Grande Dourados (UFGD), Mato Grosso do Sul-
Descrição: dc.descriptionFaculty of Veterinary Medicine and Animal Science Paulista State University (UNESP), São Paulo-
Descrição: dc.descriptionFaculty of Veterinary Medicine and Animal Science Paulista State University (UNESP), São Paulo-
Idioma: dc.languageen-
Relação: dc.relationMeat Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectMeat quality-
Palavras-chave: dc.subjectMicrobial development-
Palavras-chave: dc.subjectWater retention capacity-
Palavras-chave: dc.subjectWater sprinkling-
Título: dc.titleSpray-chilling system in the initial cooling process of swine half carcasses-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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