Chilled boneless beef international trade: a cluster analysis

Pereira, Paulo Rodrigo Ramos Xavier; Barcellos, Júlio Otávio Jardim; Gründling, Roberta Dalla Porta; Canozzi, Maria Eugênia Andrighetto; McManus, Concepta; Lopes, Rúbia Branco

doi:10.1590/s1516-35982013000300010

Cited by 6 publications

(7 citation statements)

References 19 publications

(29 reference statements)

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“…Grass finishing, on the other hand, responsible for the high slaughter age and low carcasses finish, coupled with the large participation of Nellore in the herd (80% of the herd are Nellore or Nellorecross) and cooling rate of carcasses, accent softness, and color issues (FELÍCIO, 1994). This contributes significantly to the low international acceptability of Brazilian beef (PEREIRA et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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This study aimed to evaluate the cholesterol content, α-tocopherol and fatty acids in the meat of Nellore young bulls or steers castrated at different ages, 13 or 18 months. The animals were confined for 100 days and slaughtered at 22 months of age. The experimental design was completely randomized with three treatments, using 12 repetitions. The levels of palmitic acid (26.39%), stearic (24.39%), myristic (3.01%) and total saturated fatty acids were not altered by sexual condition or castration age. Oleic was the fatty acid with the highest average participation in the meat (34.54%), and lower content in the meat of young bulls in relation to the castrated. The content of total unsaturated fatty acids was lower in the young bulls in relation to castrated at 18 months, which did not differ from castrated at 12 months. The content of total polyunsaturated fatty acids was increased by elevation of the castration age, being similar between young bulls and castrated at 18 months. The ratio ω6/ω3 was not altered by sexual condition or castration age. Castration at the beginning of the finishing period increases the content of beneficial fatty acids to health in relation to castrated in the first third of backgrounding. Key words: Unsaturated fatty acids. Saturated fatty acids. Linoleic. Oleic. ResumoObjetivou-se avaliar o conteúdo de colesterol, α-tocoferol e ácidos graxos da carne de machos inteiros ou castrados em diferentes idades (13 ou 18 meses) da raça Nelore. Os animais foram confinados por 100 dias e abatidos com 22 meses de idade. O delineamento experimental utilizado foi o inteiramente casualizado com três tratamentos, utilizando-se 12 repetições. Os teores dos ácidos palmítico (26,39%), esteárico (24,39%), mirístico (3,01%) e ácidos graxos saturados totais não foram alterados pela condição sexual e/ou idade à castração. O oleico foi o ácido graxo com maior participação média na carne (34,54%), com menor participação na carne dos inteiros em relação aos castrados. O teor de ácidos graxos insaturados totais foi menor na carne dos inteiros em relação aos castrados com 18 meses, que não diferiram dos castrados aos 12 meses. O teor dos ácidos graxos poliinsaturados foi aumentado pela elevação da idade à castração, sendo similar entre inteiros e castrados aos 18 meses. A relação ω6/ ω3 não foi alterada pela condição sexual e/ou idade à castração. A castração no início do período de

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Section: Introductionmentioning

confidence: 99%

Age castration of Nellore males on the profile of fatty acids of meat

Missio

Restle

Freitas

et al. 2017

SCA

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“…Much beef that is to be prepared as steaks or roasts is distributed from slaughtering plants in the form of chilled, vacuum‐packaged primal cuts . Beef in this form is traded both within countries and internationally . The storage life of chilled vacuum‐packaged beef is a commercially important quality of the product.…”

Section: Introductionmentioning

confidence: 99%

“…1,2 Beef in this form is traded both within countries and internationally. 3 The storage life of chilled vacuum-packaged beef is a commercially important quality of the product. 4 For trading nationally, and internationally when the product is transported by road, a storage life of about 40 days is generally adequate.…”

Section: Introductionmentioning

confidence: 99%

Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

2014

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“…In excess of one million tonnes of chilled vacuumpackaged beef is traded internationally each year (27). This trade includes product that is transported wholly overland and product that is transported between continents by sea.…”

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confidence: 99%

Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Youssef

Gill

Tran

et al. 2014

Journal of Food Protection

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Vacuum-packaged top butt cuts from a beef packing plant that does not use any carcass decontaminating interventions were assessed for their organoleptic and microbiological properties during storage at 2 or -1.5°C. Cuts stored at 2°C were acceptable after storage for 140 days but were unacceptable after 160 days because of persistent sour, acid odors. Odors of cuts stored at -1.5°C for 160 days were acceptable. The numbers of aerobes on cuts increased from <1 log CFU/cm(2) to 7 or 6 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. The numbers of Enterobacteriaceae increased from <-1 log CFU/cm(2) to 5 or 3 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. Bacteria recovered from initial microflora were, mainly, strictly aerobic organisms. Bacteria recovered from cuts stored for 160 days were mainly Carnobacterium spp. that grew on an acetate-containing agar generally selective for lactic acid bacteria other than Carnobacterium. C. divergens and C. maltaromaticum were recovered from cuts stored at 2°C, but C. maltaromaticum was the only species of Carnobacterium recovered from cuts stored at -1.5°C. No lactic acid bacteria of genera that usually predominate in the spoilage microflora of vacuum-packaged beef at late storage times were recovered from the spoilage microflora. The findings indicate that carnobacteria, initially present at very small numbers, grew exponentially to persistently dominate the spoilage microflora of vacuum-packaged beef cuts of unusually long storage life.

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Chilled boneless beef international trade: a cluster analysis

Cited by 6 publications

References 19 publications

Age castration of Nellore males on the profile of fatty acids of meat

Age castration of Nellore males on the profile of fatty acids of meat

Storage life at 2 °C or −1.5 °C of vacuum‐packaged boneless and bone‐in cuts from decontaminated beef carcasses

Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

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