Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados 63 (1) 86 (1) Autor Gomes,Carolina Lugnani (2) Pflanzer,Sérgio Bertelli (2) Bolini,Helena Maria Andre (1) Felício,Pedro Eduardo de (1) Silva,Thaís Jordânia (1) Palavra-chave Acceptance test (1) Beef carcass (1) Chilling rates (1) Freezing temperature (1) Quantitative descriptive analysis (1) Sarcomere length (1) Strip loin steaks (1) Top sirloin (1) Volodkevich (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2021 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Delayed carcass chilling improves tenderness of the beef gluteus medius muscle 86 Pflanzer,Sérgio Bertelli; Gomes,Carolina Lugnani; Felício,Pedro Eduardo de. Abstract: The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A... Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef carcass; Chilling rates; Sarcomere length; Top sirloin; Volodkevich. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000104300 Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef 63 Gomes,Carolina Lugnani; Silva,Thaís Jordânia; Pflanzer,Sérgio Bertelli; Bolini,Helena Maria Andre. ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Strip loin steaks; Quantitative descriptive analysis; Acceptance test; Freezing temperature. Ano: 2021 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600901 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco