Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/42315
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dc.creatorSales, Luana Aparecida-
dc.creatorRodrigues, Lorena Mendes-
dc.creatorSilva, Douglas Roberto Guimarães-
dc.creatorFontes, Paulo Rogério-
dc.creatorTorres Filho, Robledo de Almeida-
dc.creatorRamos, Alcinéia de Lemos Souza-
dc.creatorRamos, Eduardo Mendes-
dc.date.accessioned2020-08-10T19:05:57Z-
dc.date.available2020-08-10T19:05:57Z-
dc.date.issued2020-05-
dc.identifier.citationSALES, L. A. et al. Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef. Meat Science, [S.l.], v. 163, May 2020.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0309174019309118pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/42315-
dc.description.abstractThis study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-packed beef. The combined irradiation and freezing/thawing processes increased total exudate loss and reduced the meat water-holding capacity, regardless of the dose used. Myofibrillar fragmentation was favored by the freezing/thawing processes and negatively affected by irradiation. Lower shear force values were observed in the non-irradiated frozen/thawed samples. Frozen samples irradiated at 9 kGy had a higher percentage of soluble collagen, lipid peroxidation, and a more reddish color tone. The meat reducing capacity and oxygen consumption were reduced by freezing and further by irradiation, which also included accumulation of metmyoglobin. It was concluded that irradiation of frozen meat and its subsequent thawing and aging does not confer any additional advantages for beef technological quality.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceMeat Sciencept_BR
dc.subjectBos indicuspt_BR
dc.subjectShear forcept_BR
dc.subjectMyofibrillar fragmentationpt_BR
dc.subjectCollagenpt_BR
dc.subjectReducing capacitypt_BR
dc.titleEffect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beefpt_BR
dc.typeArtigopt_BR
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