Physical and microbiological quality and oxidative stability in different storage periods of Angus-Nellore heifer meat in an integrated livestock-forest system

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniv Oeste Paulista-
Autor(es): dc.contributorPolo Reg Extremo Oeste-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorHosp Reg Presidente Prudente-
Autor(es): dc.creatorZanetti, Patricia Aparecida da Luz-
Autor(es): dc.creatorMateus, Gustavo Pavan-
Autor(es): dc.creatorLupatini, Gelci Carlos-
Autor(es): dc.creatorZanetti, Leonardo Henrique-
Autor(es): dc.creatorVieira, Natalia Carolina-
Autor(es): dc.creatorNeves, Franciely de Oliveira-
Autor(es): dc.creatorSantos, Juliana Mara de Freitas-
Autor(es): dc.creatorTrivelin, Gustavo Antunes-
Autor(es): dc.creatorMazetti, Estevao Moretti-
Autor(es): dc.creatorAndrighetto, Cristiana-
Data de aceite: dc.date.accessioned2025-08-21T22:18:52Z-
Data de disponibilização: dc.date.available2025-08-21T22:18:52Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2024v45n2p591-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/301184-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/301184-
Descrição: dc.descriptionThis study aimed to evaluate the physical and microbiological quality as well as the oxidative stability of meat stored frozen (30, 60, 90, 180, and 360 days) and obtained from Angus-Nelore heifers kept in a conventional system (CS; no shade available) and Integrated Livestock -Forest (ILF-1L and ILF-3L). Fortyeight 1/2 Nellore 1/2 Angus heifers with an average initial weight of approximately 276.70 +/- 20.1 kg and an average age of nine months were distributed across a randomized block design with three treatments and four replicates. After slaughter, the Longissimus thoracis muscle was collected from each carcass for pH, lipid oxidation, meat color, and microbiological analyses. The physical and microbiological quality and oxidative stability of the meat were not affected by the tree component present in the pasture. Regarding the duration of frozen storage, it was found that the pH, meat color (a*, b*, C*, H*, O/M), and lipid oxidation increased as the period of storage increased (P<0.05). The physical and microbiological quality, as well as the oxidative stability of the meat, was not affected by the tree component present in the pasture. However, the meat changed as the frozen storage time increased.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionUniv Oeste Paulista, UNOESTE, Dept Agr Sci, Presidente Prudente, SP, Brazil-
Descrição: dc.descriptionPolo Reg Extremo Oeste, Agencia Paulista Tecnol Agronegocios, Andradina, SP, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Agr & Tecnol, Dept Prod Anim, UNESP, Dracena, SP, Brazil-
Descrição: dc.descriptionHosp Reg Presidente Prudente, Dermatol Serv, Presidente Prudente, SP, Brazil-
Descrição: dc.descriptionUNESP, Fac Ciencias Agr & Tecnol, Students Masters Course Postgrad Program Anim Sci, Dracena, SP, Brazil-
Descrição: dc.descriptionFac Ciencias Agr & Tecnol, Grad Anim Sci, UNESP, Dracena, SP, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Agr & Tecnol, Dept Prod Anim, UNESP, Dracena, SP, Brazil-
Descrição: dc.descriptionUNESP, Fac Ciencias Agr & Tecnol, Students Masters Course Postgrad Program Anim Sci, Dracena, SP, Brazil-
Descrição: dc.descriptionFac Ciencias Agr & Tecnol, Grad Anim Sci, UNESP, Dracena, SP, Brazil-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2019/20039-5-
Formato: dc.format591-610-
Idioma: dc.languageen-
Publicador: dc.publisherUniv Estadual Londrina-
Relação: dc.relationSemina-ciencias Agrarias-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectIndustrial crossing-
Palavras-chave: dc.subjectLongissimus thoracis-
Palavras-chave: dc.subjectpH-
Palavras-chave: dc.subjectSilvopastoral system-
Palavras-chave: dc.subjectTotal bacteria count-
Título: dc.titlePhysical and microbiological quality and oxidative stability in different storage periods of Angus-Nellore heifer meat in an integrated livestock-forest system-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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