2021
DOI: 10.1590/1678-992x-2019-0335
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Abstract: Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): ½ Angus and ½ Nelore; Crossbreed 2 (C2): ¾ Angus and ¼ Nelore; Crossbreed 3 (C3): ½ Wagyu, ¼ Nelore and ¼ Angus) were characterized by their chemical composition, pH, water activity and lipid oxidation. The cuts were submitted to wet brining in a 5 % NaCl concentration at 5 °C with either static brine (SB) or brine assisted with ultrasound (US). Samples of the treatments were taken af… Show more

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Cited by 3 publications
(5 citation statements)
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“…These concentrations are commonly used in wet salting and marinating processes in the meat industry, as reported in other studies (Figueroa et al, 2020; Kang et al, 2016; Sanches et al, 2021; Zhao et al, 2019). To minimize the phenomenon of dilution of the osmotic solution throughout the process, the ratio between meat and brine was set at 1:10 (mass/mass), as reported in other recent studies (Sanches et al, 2020, 2021). The brines were prepared for each replication.…”
Section: Methodsmentioning
confidence: 99%
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“…These concentrations are commonly used in wet salting and marinating processes in the meat industry, as reported in other studies (Figueroa et al, 2020; Kang et al, 2016; Sanches et al, 2021; Zhao et al, 2019). To minimize the phenomenon of dilution of the osmotic solution throughout the process, the ratio between meat and brine was set at 1:10 (mass/mass), as reported in other recent studies (Sanches et al, 2020, 2021). The brines were prepared for each replication.…”
Section: Methodsmentioning
confidence: 99%
“…The static brine (SB) and US‐assisted experiments were performed using the same apparatus (Figure 1) used in other studies (Sanches et al, 2020, 2021). A cylindrical stainless‐steel tank (42‐cm high and 21 cm in diameter) was immersed in an MA 184 thermostatic bath (Marconi, Piracicaba, Brazil) with a controlled temperature of 10°C ± 2°C.…”
Section: Methodsmentioning
confidence: 99%
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