ABSTRACT
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.
Subject(s)
Food Handling , Freeze Drying , Meat/standards , Muscle, Skeletal/chemistry , Animals , CattleABSTRACT
Este trabajo tuvo por objetivo discriminar las diferentes etapas de maduración de materiales de compostaje, empleando el MOSES II (Modular Sensor System), que analizó muestras de pilas con volteo de la planta de Compostaje de Biosólidos de la ciudad de Bariloche, para detectar esas diferencias. La cromatografía gaseosa y el análisis por espectroscopía de masa permitieron determinar los compuestos orgánicos presentes en cada etapa