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	Provedor de dados PAB (1) Autor Felício,Pedro Eduardo de (1) Gomes,Carolina Lugnani (1) Pflanzer,Sérgio Bertelli (1) Palavra-chave Beef carcass (1) Chilling rates (1) Sarcomere length (1) Top sirloin (1) Volodkevich (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Delayed carcass chilling improves tenderness of the beef gluteus medius muscle PAB 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 Registros recuperados: 1 Primeira ... 1 ... Última

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