Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorAroeira, Carolina N.-
Autor(es): dc.creatorTorres Filho, Robledo A.-
Autor(es): dc.creatorFontes, Paulo Rogério-
Autor(es): dc.creatorRamos, Alcinéia L. S.-
Autor(es): dc.creatorCastillo, Carmen Josefina Contreras-
Autor(es): dc.creatorHopkins, David L.-
Autor(es): dc.creatorRamos, Eduardo M.-
Data de aceite: dc.date.accessioned2026-02-09T12:00:44Z-
Data de disponibilização: dc.date.available2026-02-09T12:00:44Z-
Data de envio: dc.date.issued2020-08-10-
Data de envio: dc.date.issued2020-08-10-
Data de envio: dc.date.issued2020-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42307-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/abs/pii/S030917401930498X-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1152403-
Descrição: dc.descriptionTo evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FIroom) or at 105 °C for 12 h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P < 0.05) between method and treatment, method and aging and treatment and aging was found. FIroom was the best to detect a difference in fragmentation at all aging days. In addition, FIroom and FIoven both detected the tenderization process that occurs by freezing while the MFI method did not, yet all three methods were similarly related to tenderness as measured by shear force. It is suggested that FIroom is the most effective method (time, cost) to indicate myofibrillar fragmentation, under the conditions imposed herein.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectMyofibrillar proteins-
Palavras-chave: dc.subjectShear force-
Palavras-chave: dc.subjectMeat quality-
Palavras-chave: dc.subjectPostmortem changes-
Título: dc.titleComparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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