Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef.

This study aimed to evaluate the use of freezing/thawing as a way of accelerating the aging processes of beef from Nellore animals. Non-frozen (NF) or freezing/thawing (FT) strip loins were aged (for 14 and 28 days) using two systems: bone-in dry-aging (DA); boneless wet-aging (WA). FT-treated samples had greater weight losses (P < 0.05) during aging than NF-treated samples, especially using the DA process. However, the weight loss of the FT 14-days DA beef samples was comparable to that of NF 28-days DA. FT beef had lower fragmentation index and shear force values (P < 0.05), as well as its maximum sensorial tenderness was achieved earlier (P < 0.05) than the NF counterpart. With 28 days of aging, DA beef showed higher (P < 0.05) tenderness and juiciness scores and lower lightness values than WA beef. The FT process decreased the reducing capacity of meat samples, generating more metmyoglobin and lower amounts of chroma than NF. The expected volatile profile of DA beef was achieved faster in FT-treated samples, but the freezing treatments did not compromise the microbial count for either aging system. Our findings indicate that accelerated DA by the FT process could improve the palatability of Nellore beef, allowing the desired tenderness and flavor profile to be achieved in a shorter time, without increasing costs with weight losses or adversely affecting physicochemical, chemical, and microbial characteristics.

Caracterização tecnológica de aparas de jacaré-do-Pantanal (Caiman yacare Daudin 1802) criados em cativeiro / Technological characterization of Pantanal alligator shavings (Caiman yacare Daudin 1802) raised in captivity

Objetivou-se caracterizar o corte “aparas” da carcaça do jacaré-do-Pantanal quanto à composição centesimal, teor de colágeno, pH, oxidação lipídica, cor e pigmentos hemetotais (PHT). As aparas apresentaram pH médio de 5,72 e ponto isoelétrico entre 5,2 e 5,5, alto teor de água (76,08%), médio teor proteico (19,89%) e baixo teor de lipídeos (0,54%). O teor de PHT foi de 4,36 mg/g e o de colágeno total de 1,82%, sendo a fração solúvel (0,22%) e a insolúvel (1,61%). Baixo índice de TBARS (0,48 mg MAD/kg) e os índices de cor instrumental foram de 59,55 para luminosidade (L*), 62,87° tonalidade (h) e 12,19 de saturação (C*). Conclui-se que as características das aparas de jacaré são favoráveis para a elaboração de produtos com baixo teor de gordura e coloração mais clara, características da carne destes animais.

Efeitos do congelamento lento e rápido prévios à maturação na maciez da carne bovina / Effects of slow and fast freezing prior to aging on beef tenderness

Na presente pesquisa foi analisada a influência do congelamento lento (-20 °C, ar estático) e rápido (-25 °C, ar forçado) seguido da maturação (0 e 14 dias) na maciez de contrafilé de bovinos da raça Nelore. Apenas as amostras não-congeladas e maturadas por 14 dias apresentaram maiores (P < 0,05) valores de pH do que as demais. Não foi verificado efeito significativo para a PPC (média de 23,34%), enquanto que as purgas foram maiores nas amostras congeladas do que nas não-congeladas (2,52 x 11,06%), independentemente da taxa de congelamento. Amostras congeladas rapidamente apresentaram menores força de cisalhamento do que as congeladas lentamente, mas ambas não diferiram das amostras não-congeladas. Concluiu-se que o congelamento, mesmo em diferentes taxas, associado à maturação não influenciou a maciez da carne bovina.

Percepção sensorial do off-odor em carnes bovinas irradiadas em embalagens á vácuo contendo carvão ativado / Off-odor perception in irradiated beef vacuum packaged with charcoal

Objetivou-se avaliar a utilização de carvão ativo na redução de compostos voláteis responsáveis pelo off-odor de carnes bovinas irradiadas. Para tal, contrafilés bovinos, embalados a vácuo, com e sem carvão ativo, e irradiados (1, 2 e 3 kGy), foram analisados quanto a formação de compostos de enxofre e quanto a percepção sensorial de off-odor. O único composto de enxofre identificado nas amostras foi o dimetil sulfeto (DMS), sendo encontrado em menor concentração nas amostras irradiadas com carvão ativo na embalagem. Independentemente da utilização do carvão, os painelistas perceberam o off-odor das carnes irradiadas em qualquer dose quando comparado à carne não-irradiada. Quando foi comparado as carnes irradiadas com carvão em relação àquelas irradiadas sem carvão, os painelistas foram capazes de identificar o off-odor apenas nas amostras irradiadas com 1 kGy. Conclui-se que o carvão ativo reduziu a concentração de DMS na embalagem de carnes irradiadas.

Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.

The effects of the use of normal and pale, soft, and exudative (PSE) meat on the technological and sensorial quality of restructured cooked hams elaborated with different salt contents (0.8, 1.2, 1.6, 2.0, and 2.4%) were investigated. A low salt content implied (P < .05) high cooking loss (6.27 vs 3.25%), expressive moisture and C* values and low hardness. Products elaborated with PSE meat had (P < .05) lower cohesiveness, energy to fracture and hue tone colour and higher springiness than did samples elaborated with normal meat. Salty taste perception was slightly higher for the PSE meat-based products, which were also preferred by the assessors when salt contents lower than 1.6% were used. It was concluded that when PSE meat was used, the addition of 1.2% salt was sufficient to maintain the technological and sensory characteristics of the restructured cooked hams.

The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study.

The effects of the PSE meat proportion (0 to 100%) and sodium chloride contents (0 to 2%) on technological and saltiness of restructured cured-smoked pork loins were investigated by using response surface methodology (RSM). Lipid oxidation, pH values and reheating loss of the products were most affected by the proportion of PSE meat, while the salt concentration mainly affected the water activity, expressible moisture values, hardness, chewiness and sliceability of the products. Perception of the salt flavor increased with the addition of salt and proportion of PSE meat in the elaborated products, where the addition of 0.5% salt was considered as ideal by consumers. It was concluded that an amount close to 0.8% salt is required for satisfactory maintenance of the technological characteristics of the restructured cured-smoked pork loins, especially when PSE meat is used in the formulation.