Application of gamma radiation in the beef texture development during accelerated aging

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRodrigues, Lorena Mendes-
Autor(es): dc.creatorGuimarães, Angélica Sousa-
Autor(es): dc.creatorRamos, Johnathan de Lima-
Autor(es): dc.creatorTorres Filho, Robledo de Almeida-
Autor(es): dc.creatorFontes, Paulo Rogério-
Autor(es): dc.creatorRamos, Alcinéia de Lemos Souza-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T12:42:32Z-
Data de disponibilização: dc.date.available2026-02-09T12:42:32Z-
Data de envio: dc.date.issued2023-06-15-
Data de envio: dc.date.issued2023-06-15-
Data de envio: dc.date.issued2022-10-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/56993-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/jtxs.12714-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1166697-
Descrição: dc.descriptionThis study aimed to evaluate the effects of gamma radiation (3 kGy) on the quality of post-rigor beef (M. longissimus lumborum) aged for up to 21 days at different temperatures (1, 7, and 15°C). Irradiation reduced the mesophilic and lactic acid bacteria counts, which were higher in the non-irradiated samples aged at 7 and 15°C. The water retention capacity was lower in the irradiated beef, resulting in higher values of exudation and cooking losses. High aging temperatures increased the exudation loss and myofibrillar proteolysis (lower fragmentation index; FI) and reduced the total and insoluble collagen contents and the beef Warner-Bratzler square Shear Force (WBsSF). However, irradiated beef had higher FI and SF than non-irradiated ones, increasing the time required for the beef tenderizing. Gamma irradiation (3 kGy) can be used to ensure the microbiological safety during short storage at high temperatures (up to 15°C) in order to accelerate the process of beef tenderizing.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley Periodicals-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Texture Studies-
Palavras-chave: dc.subjectAging temperature-
Palavras-chave: dc.subjectMicroorganism-
Palavras-chave: dc.subjectProteolysis-
Palavras-chave: dc.subjectTenderness-
Palavras-chave: dc.subjectCarne - Temperatura de maturação-
Palavras-chave: dc.subjectCarne bovina - Qualidade-
Palavras-chave: dc.subjectProteólise-
Palavras-chave: dc.subjectRadiação gama-
Título: dc.titleApplication of gamma radiation in the beef texture development during accelerated aging-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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