Microwave as a rapid cooking method for beef tenderness evaluation

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Douglas R. G.-
Autor(es): dc.creatorFernandez, Ludimila C.-
Autor(es): dc.creatorTorres Filho, Robledo A.-
Autor(es): dc.creatorFontes, Paulo R.-
Autor(es): dc.creatorRamos, Alcinéia L. S.-
Autor(es): dc.creatorRamos, Eduardo M.-
Data de aceite: dc.date.accessioned2026-02-09T11:15:52Z-
Data de disponibilização: dc.date.available2026-02-09T11:15:52Z-
Data de envio: dc.date.issued2019-02-22-
Data de envio: dc.date.issued2019-02-22-
Data de envio: dc.date.issued2018-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/32912-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/jtxs.12312-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1137140-
Descrição: dc.descriptionSemitendinosus (ST) muscle steaks were grouped according to three locations (proximal, middle, and distal end), grilled to endpoint temperature of 71C or cooked for 20, 30, 40, 50, or 60 s in a microwave oven (Mw). The location did not affect (p > .05) the cooking loss (CL) or shear force (SF) values. The CL increased (p < .05) with longer microwave cooking times, but only the Mw40 samples did not differ (p > .05) from the grill samples. None of the microwaves' SF values were different (p > .05) from the grill values, with treatments Mw30 to Mw50 showing moderate repeatability (R = 0.51–0.60) and Mw30 and Mw60 showing higher correlations (r > .71) with grill values. Cooking beef strips with a microwave is a potential method for tenderness evaluation, but requires additional study to evaluate and optimize this application in different muscles and for comparison to sensorial data.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Texture Studies-
Palavras-chave: dc.subjectClam-shell grill-
Palavras-chave: dc.subjectMicrowave oven-
Palavras-chave: dc.subjectProtocol analysis-
Palavras-chave: dc.subjectShear force-
Título: dc.titleMicrowave as a rapid cooking method for beef tenderness evaluation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.