Data/hora: 01/06/2024 03:02:03

Provedor de dados: | 52
País: | Brazil
Título: | Chemical basis for beef charqui meat texture
Autores: | Youssef,Elza Y.; Garcia,Carlos Eduardo Rocha; Yamashita,Fábio; Shimokomaki,Massami.
Data: | 2007-07-01
Ano: | 2007
Palavras-chave: | Collagen crosslinking; Water activity; Intermediate moisture meat product; Myofibril proteins.
Resumo: | This work evaluated the relationship of charqui meat (CHM) chemical composition with the tenderness throughout its production. CHM was prepared from beef Vastus lateralis of 4-5 years old. Shear force of fresh CHM showed an approx. 3-fold increase in toughness compared to the raw material while, in the case of cooked CHM it was 6-fold increased in relation to the raw charqui. The moisture content decreased by 39.0 and 58.0% (p&lt;0.05) for uncooked and cooked CHM, respectively, in relation to the raw material. Mathematical modeling of the influence of these meat components showed that shear force increased exponentially with the loss of moisture. The texture of CHM was the result of a multitude of factors involving myofibril proteins which promoted dynamic biochemical events such as the binding of water molecules. It was the amount of the latter which ultimately determine the final charqui meat texture.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000400018
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132007000400018
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.50 n.4 2007
Fonte: | info:eu-repo/semantics/openAccess