Influence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorState University of Maringá-
Autor(es): dc.creatorDutra, Daniel Rodrigues-
Autor(es): dc.creatorVillegas-Cayllahua, Erick Alonso-
Autor(es): dc.creatorBaptista, Giovanna Garcia-
Autor(es): dc.creatorFerreira, Lucas Emannuel-
Autor(es): dc.creatorCavalcanti, Érika Nayara Freire-
Autor(es): dc.creatorCarneiro, Nívea Maria Gomes Misson-
Autor(es): dc.creatorDias, Ana Veronica Lino-
Autor(es): dc.creatorFrancelino, Mainara Carolina-
Autor(es): dc.creatorPereira, Mateus Roberto-
Autor(es): dc.creatorCastilha, Leandro Dalcin-
Autor(es): dc.creatorBorba, Hirasilva-
Data de aceite: dc.date.accessioned2025-08-21T22:56:30Z-
Data de disponibilização: dc.date.available2025-08-21T22:56:30Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-09-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/ani14172510-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/301860-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/301860-
Descrição: dc.descriptionThe aim was to assess the impact of long-term storage on the quality of Botucatu rabbit meat frozen in pre- and post-rigor stages. The stability of the technological and nutritional parameters of Longissimus lumborum (LL) muscle was analyzed over 12 months. In the post-rigor phase, the dorsal LL surface showed a higher level (p < 0.05) of redness and saturation, while the ventral surface showed a higher level (p < 0.05) of yellowness compared to the pre-rigor LL muscle. During storage, the redness and saturation in the LL muscle decreased (p < 0.05), while the yellowness increased (p < 0.05) on both dorsal and ventral surfaces. In the first six months, the pre-rigor meat had a higher pH (p < 0.05) compared to the post-rigor meat. The fresh meat showed higher (p < 0.05) shear force values in the post-rigor stage. Over the 12-month study period, the lipid oxidation, myofibrillar fragmentation index, gross energy, and levels of protein, fat, and carbohydrates increased (p < 0.05), while the shear force, mineral content, and moisture decreased (p < 0.05). Thus, rigor mortis affects meat color in Botucatu rabbits. Fresh meat in the pre-rigor stage is softer, moister, and less acidic than post-rigor meat after 24 h of chilling. Long-term freezing enhances tenderness, regardless of the rigor phase at freezing, preserving its physical, chemical, and nutritional quality, with minor changes in color, lipid oxidation, and chemical composition.-
Descrição: dc.descriptionSão Paulo State University (UNESP) Faculty of Agricultural and Veterinary Sciences, Campus Jaboticabal-
Descrição: dc.descriptionDepartment of Animal Science State University of Maringá-
Descrição: dc.descriptionSão Paulo State University (UNESP) Faculty of Agricultural and Veterinary Sciences, Campus Jaboticabal-
Idioma: dc.languageen-
Relação: dc.relationAnimals-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectmeat quality-
Palavras-chave: dc.subjectmeat science-
Palavras-chave: dc.subjectOryctolagus cuniculus-
Palavras-chave: dc.subjectrabbit meat-
Palavras-chave: dc.subjectstorage-
Palavras-chave: dc.subjecttenderness-
Título: dc.titleInfluence of Long-Term Freezing of Carcasses in Pre- and Post-Rigor Mortis Stages on the Technological and Nutritional Parameters of the Longissimus lumborum Muscle of Botucatu Rabbits-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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