Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

Aroeira, Carolina Naves; Filho, Robledo A. Torres; Fontes, Paulo Rogério; Gomide, L.A.M.; Ramos, Alcinéia L.S.; Ladeira, Márcio Machado; Ramos, Eduardo Mendes

doi:10.1016/j.meatsci.2016.02.006

Cited by 70 publications

(57 citation statements)

References 55 publications

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“…The final pH values presented in Table 1 demonstrate that there was no influence of pre-slaughter stress on the animals, with slow development of glycolysis that enabled a stable pH of approximately 5.57. The pH values were similar to those obtained by Aroeira et al (2016) after 0 (5.61), 7 (5.54), 14 (5.50), and 21 (5.52) days of maturation. Furthermore, the present values are within the acceptable pH range of 5.4-5.8 proposed by Mach et al (2008) as being adequate for shelf life.…”

Section: Resultssupporting

confidence: 85%

“…The mean sarcomere length value of matured meats obtained in the present study was 1.59 μm, which is shorter than the 1.97 μm reported by Aroeira et al (2016). However, according to Koohmaraie et al (2002), sarcomere lengths decrease in the 24-hour post mortem period, from 2.24 μm at the time of rigor mortis to 1.69 μm after maturation due to the formation of the actomyosin complex with the overlap of myofilaments.…”

Section: Resultscontrasting

confidence: 68%

“…The mean shear force value observed in the present study (5.2 kgf) reveals a more tender meat when compared to the value of 7.51 kgf after 14 days of maturation reported by Silva et al (2014), and similarly tender meat compared to Aroeira et al (2016), who reported shear force values at 0, 7, 14, and 21 days of maturation of 6.83, 5.71, 5.4, and 4.88 kgf, respectively. Thus, there was an improvement in Nellore cattle meat tenderness induced by maturation.…”

Section: Resultscontrasting

confidence: 47%

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Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods

Farias

Macêdo

Santos

et al. 2018

SCA

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The effect of maturation on the physical (pH, color, weight loss on cooking, and shear force) and biological (microbiology, concerning mesophiles and psychrotrophiles, and sarcomere length) characteristics of the Longissimus thoracic lumborum muscle of adult Nellore cattle was assessed over four maturation periods (0, 7, 14, and 21 days) and two cut thicknesses (2.5 and 7.5 cm). Sixty-four Longissimus thoracic lumborum muscles from castrated Nellore males were purchased from Frigorífico Nutrial, Sergipe, Brazil. The study was performed using a completely randomized design, corresponding to a 2 x 4 factorial with eight replicates. The microbiological analysis revealed the sanitary conditions in which the samples were handled and stored, yielding counts of psychrotrophiles (2.18 x 10 5 CFU g -1 ) and mesophiles (2.4 x 10 5 CFU g -1 ) well below the critical deterioration level (10 6 CFU g -1 ). The pH (5.57) and the loss on cooking (24.13%) were not influenced by the evaluated variables (P > 0.05). The other evaluated parameters significantly varied as a function of the maturation period and the cut thickness (both P < 0.05). Meat luminosity varied with both the cut thickness and maturation period. The 2.5-cm-thick cut matured for 14 days and the 7.5-cm-thick cut matured for 21 days were darker than the 2.5-cm-thick cut matured for 7 days and the 7.5-cm-thick cut matured for 14 days, which were the lighter-colored samples (similar to non-matured meat). The intensity of the red color of the meat was different beginning after 14 days of maturation in the 7.5-cm cuts (P < 0.05) but differences were not evident in any of the 2.5-cm cuts (P > 0.05). Regarding the b* intensity, the 2.5-cm cut yielded a darker staining at time zero, which decreased with the maturation period. However, the 7.5-cm cut differed between the non-matured and the matured samples. Regarding the red and yellow color of the meat fat (a* and b*, respectively), a* displayed lighter intensity at 7 days of maturation or the 2.5-cm cut (P < 0.05), while the intensity of b* was similar from 7 days of maturation onwards for both cuts (P > 0.05). The shear force of the meat decreased to 4.49 kgf at 21 days of maturation. The sarcomere length varied for the 2.5-cm cut (P < 0.05) but not for the 7.5-cm cut, which remained constant (P > 0.05). Longissimus thoracic lumborum muscle of adult Nellore cattle should be matured as a larger, vacuumpacked cut for a minimum of 14 days to produce meat with improved quality. ResumoO efeito da maturação nas características físicas (pH, cor, perda de peso na cozedura e força de cisalhamento) e biológico (microbiologia, no que se refere aos mesófilos e psicrotrófilos e comprimento do sarcômero) do músculo Longissimus thoracic lumborum do gado Nelore adulto foi avaliado durante quatro períodos de maturação (0, 7, 14 e 21 dias) e duas espessuras de corte (2,5 e 7,5 cm). Foram adquiridos 64 músculos de Longissimus thoracic lumborum de machos castrados Nelore do Frigorífico Nutrial, Sergipe, Brasil. O estudo foi reali...

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Section: Resultssupporting

confidence: 85%

Section: Resultscontrasting

confidence: 68%

Section: Resultscontrasting

confidence: 47%

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Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods

Farias

Macêdo

Santos

et al. 2018

SCA

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“…The average CL values (Table 1) were considered normal and similar to those found in other studies, in which the average values were 21.06 and 29.96% in bovine samples (Bos indicus x B. taurus) at 0 and 14 days of aging, respectively (Aroeira et al, 2016). During the cooking process, protein denaturation occurs due to heat, which changes the interfibrillar spaces and causes the shortening of muscle fiber sarcomeres.…”

Section: Resultssupporting

confidence: 73%

Heat shock proteins on beef quality

Moncau

Rosa

Eler

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness. Proteínas de choque térmico na qualidade da carneResumo -O objetivo deste trabalho foi quantificar as proteínas de choque térmico (HSP) 27 e 70 no músculo Longissimus dorsi bovino, durante a maturação, e verificar seu potencial como biomarcadores na qualidade da carne. Foram utilizados 191 novilhos ½ Simental Sul Africano x ½ Nelore (16-18 meses, 391,7±99,7 kg), castrados e terminados em confinamento. A qualidade da carne foi mensurada por pH, cor, perda de água por cocção e força de cisalhamento (FC) a 1 e 14 dias de maturação. A quantificação de HSP27 e HSP70 foi realizada a partir dos valores de FC, nos grupos de carne mais e menos macia, com 20 amostras cada um, para cada tempo de maturação. As concentrações de HSP27 nas carnes mais e menos macias diminuem no decorrer de 1 a 14 dias de maturação, e não diferiram no mesmo período. As concentrações de HSP70 nas carnes mais macias aumentam com o decorrer da maturação, e, nas menos macias, não há diferença entre períodos ou no mesmo período. As correlações entre as concentrações de HSP27 e HSP70 e as características de qualidade da carne são baixas para Simental Sul Africano x Nelore, o que indica o baixo potencial das HSP como biomarcadores para essas características, especialmente para maciez da carne.Termos para indexação: Bos taurus indicus, biomarcador, HSP27, HSP70, maciez da carne.

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“…The WHC of unwashed and washed meats was carried out by the filter paper pressing method described by Aroeira et al (2016).…”

Section: Water Holding Capacitymentioning

confidence: 99%

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

Massingue

Filho²,

Fontes

et al. 2019

J Food Process Preserv

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The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi‐like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.

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Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

Cited by 70 publications

References 55 publications

Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods

Qualitative characteristics of the Longissimus thoracic lumborum muscle of Nellore cattle during different maturation periods

Heat shock proteins on beef quality

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

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