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Com o objetivo de analisar as características de qualidade da carne de touros jovens da raça Nelore e os possíveis efeitos da idade, entre os 690 e os 780 dias, nessas características, efetuou-se o abate de 113 bovinos, que haviam sido confinados por um período de 109 dias com ração à base de 20% de concentrado e 80% de volumoso. Todas as carcaças foram tipificadas pela Inspeção Federal na sala de matança do frigorífico e resfriadas por 24 h em câmara fria (Tinicial=5°C; Tfinal=2°C). Meias carcaças (lado direito, N=51), do tipo B - do Sistema B R A S I L - de animais de 23 a 26 meses foram desossadas. Dois bifes (2,5cm de espessura) de contrafilé (m. L. dorsi) de cada uma foram embalados à vácuo e maturados por 7 dias a 0-2°C. O pH variou entre 5,44 e 5,83 e apenas duas amostras tinham pH ³ 5,70. O valor L* (luminosidade) médio foi de 34,85. As médias de umidade e gordura foram de 75,65% e 1,71%, respectivamente. A média de força de cisalhamento foi de 6,70kg e não foi influenciada pela idade do animal entre 690 e 734 dias, mas apresentou uma tendência (Teste t, p=0,22) de aumento entre 735 e 780 dias. Não se detectou influência da idade do animal nas demais características de qualidade analisadas (Teste t, p>0,20). Concluiu-se que o contrafilé de animais como esses pode ter problemas de aceitação na faixa mais exigente de mercado, e que carcaças tipificadas como B, presumivelmente o melhor tipo, não apresentam necessariamente as melhores características de qualidade da carne.
Quality traits of boneless rib cut (L. dorsi muscle) from Nelore young bulls. To study the meat quality traits of Nelore breed young bulls, and the effect of age (690-780 days) on them, 113 animals were slaughtered after 109 days of intensive feeding with 20% concentrate and 80% roughage. All the carcasses were graded at the slaughter floor by the Federal Inspection and chilled for 24 hours (Tinitial=5°C, Tfinal=2°C). Fifty one half carcasses (right side), type B - B R A S I L `s grading system - from animals of 23 to 26 months were boned and separated into commercial cuts. Two steaks (2.5cm thick) were removed from each boneless rib cut (m. L. dorsi), vacuum packaged and aged for 7 days (0-2°C). The pH varied from 5.44 to 5.83 and only two samples had pH ³ 5.70. The L* (brightness) average value was 34.85. The water and fat content were 75.65% and 1.71%, respectively. The average WB shear force was 6.70kg, and it was not affected by age (690-734 days), but presented a trend (t test, p=0.22) for increasing values between 735 and 780 days. Animal age did not affect other quality traits (t test, p>0.20). It was concluded that the rib cut from Nelore young bulls may not have a good acceptability in exigent markets, and that carcasses graded B, presumed to be the best grade, do not necessarily present the best meat quality characteristics

The TBA test is essential to quality control of fat-containing food, being the test most applied to evaluate lipid peroxidation in fishery, meat and poultry products. It estimates malonaldehyde, a secondary oxidation product, by reacting with 2-thiobarbituric acid, forming a coloured complex, measured spectrophotometrically at λ = 532 nm. Results are expressed as mg malonaldehyde per kg sample or frequently as "TBA value". There are four ways of quantifying it: by lipid extraction, direct heating, distillation or heat-acid extraction. This review intends to point out traditional, modified and alternative TBA test methods, besides enumerating advantages and drawbacks of each one.

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ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: M : M : M : M :Mor or or or ortadella sausages w tadella sausages w tadella sausages w tadella sausages w tadella sausages wer er er er ere for e for e for e for e formulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically sepa-mulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically sepa-mulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically sepa-mulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically sepamulated with 0%, 20%, 40%, 60%, 80%, and 100% mechanically separ r r r rated lay ated lay ated lay ated lay ated layer hen meat (MSLM) r er hen meat (MSLM) r er hen meat (MSLM) r er hen meat (MSLM) r er hen meat (MSLM) replacing the beef and por eplacing the beef and por eplacing the beef and por eplacing the beef and por eplacing the beef and pork backfat as r k backfat as r k backfat as r k backfat as r k backfat as raw mater aw mater aw mater aw mater aw materials ials ials ials ials. . . . . T T T T Tr r r r reatments w eatments w eatments w eatments w eatments wer er er er ere compar e compar e compar e compar e compared ed ed ed ed by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, by determination of shear force, sensory acceptance, and stability during cold storage (microbial analysis, thiobarbitur thiobarbitur thiobarbitur thiobarbitur thiobarbituric acid-r ic acid-r ic acid-r ic acid-r ic acid-reactiv eactiv eactiv eactiv eactive substances [ e substances [ e substances [ e substances [ e substances [TBARS], color TBARS], color TBARS], color TBARS], color TBARS], color, and descr , and descr , and descr , and descr, and descriptiv iptiv iptiv iptiv iptive sensor e sensor e sensor e sensor e sensory analysis). M y analysis). M y analysis). M y analysis). M y analysis). Mor or or or ortadella with higher tadella with higher tadella with higher tadella with higher tadella with higher MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the MSLM presented lower shear force values. TBARS index and sensory rancidity were not affected. The greater the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the amounts of MSLM used, the paler was the pink color observed in the sensory evaluations and the lower were the amounts of MSLM used, the paler...

This study analyzed rib steaks (M. longissimus thoracis) of Nellore steers (n=60) for intramuscular moisture and fat content, marbling level, and visual and instrumental color. Carcass sides were classified on the kill floor according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 - slight and 3 - average). The cranial end of the boneless cut was aged for 14 days, and frozen. Steaks of 2.5 cm thick were cut and thawed for analysis. Moisture and fat content were determined in minced lean. CIE color was measured with a MiniScan XE™, and visually evaluated by an eight-member panel, which also assessed marbling. In this type of cattle and ranges of maturity and fatness considered, increasing either maturity or fatness causes a slight reduction in moisture and an increment in lipid content. But neither maturity nor fatness seems to affect the visual perception of meat color on display.