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| Salim,Ana Paula Amaral de Alcântara; Suman,Surendranath Premakumari; Canto,Anna Carolina Vilhena da Cruz Silva; Costa-Lima,Bruno Reis Carneiro da; Viana,Fernanda Medeiros; Monteiro,Maria Lucia Guerra; Silva,Teófilo José Pimentel da; Conte-Junior,Carlos Adam. |
| ABSTRACT: The aim of this research was to investigate the influence of muscle type on protein oxidation, texture profile (hardness, springiness, cohesiveness and chewiness) and proximate composition of beef from grain-finished Bos indicus (Nellore) cattle in Brazil. The muscles longissimus lumborum (LL) and psoas major (PM) were collected 24 h post mortem from eight (n=8) Nellore bull carcasses, fabricated into five steaks (1.5-cm) and displayed under aerobic conditions for nine days at 4 °C. Proximate composition and texture profile were analyzed on day 0, whereas protein oxidation was analyzed during 9 days of storage. LL exhibited greater (P<0.05) protein concentration than PM steaks, whereas PM demonstrated greater (P<0.05) lipid and ash content... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef texture; Muscle type; Nellore; Oxidation stability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000400753 |
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