كتاب
Maturação em diferentes músculos bovinos
| العنوان: | Maturação em diferentes músculos bovinos |
|---|---|
| المؤلفون: | Sousa Júnior, Elias Carlos de |
| المساهمون: | Miotto, Fabrícia Rocha Chaves |
| بيانات النشر: | Universidade Federal do Tocantins Araguaína ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIA Graduação |
| سنة النشر: | 2021 |
| المجموعة: | Repositório Institucional da UFT (RIUFT - Universidade Federal do Tocantins) |
| مصطلحات موضوعية: | colorimetria, qualidade de carne, pH da carne, aged meat colorimetry, meat quality, meat pH, CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
| الوصف: | The aim of this study was to evaluate the characteristics of aged meat from different commercial beef cuts. The three commercial cuts, internal abdominal oblique, semitendinosus and tensor fascia lata of F1 Angus x Nellore females aged 23 months reared on pasture receiving supplementation were aged for 7 and 14 days and evaluated the shear force, pH, colorimetry (luminosity, red index, yellow index, chroma and hue) and losses in the process of aging and cooking process. From each section, three samples were taken (2.54 cm thick steaks) sectioned transversely to the muscle. The steaks were individually identified as to muscle, repetition and maturation time, were vacuum-packed in a flexible film with a high oxygen barrier and were matured under refrigeration at 2 to 4°C in a refrigerator with controlled temperature. When observing the pH values, at day 0, the pH was lower than at days 7 and 14, where they obtained an increase, keeping at an adequate level, in between 5,6 the 5,8 as the shear force verified the softness, the values at day 0 were the highest and in the day 7 and 14 suffered reductions due to the maturation process, which concludes that the semitendinosus is considered not very soft without the aging process, while the other cuts were classified as moderate tenderness. The tensor fascia lata and internal abdominal oblique, regardless of the aging time, were classified as very tender meat. ; Objetivou-se com este estudo avaliar as características da carne maturada de diferentes cortes comerciais de bovinos. Os três cortes comerciais fraldinha (oblíquo abdominal interno), lagarto (semitendinosus) e maminha (tensor da fáscia lata) de fêmeas F1 Angus x Nelore com 23 meses de idade criadas a pasto recebendo suplementação foram maturados por 7 e 14 dias e avaliados a força de cisalhamento, o pH, a colorimetria (luminosidade, índice vermelho, índice de amarelo, croma e tonalidade) e as perda no processo de maturação e por cocção da carne. De cada corte foram retiradas três amostras (bifes de 2,54 cm de ... |
| نوع الوثيقة: | book |
| وصف الملف: | application/pdf |
| اللغة: | Portuguese |
| العلاقة: | SOUSA JÚNIOR, Elias Carlos de. MATURAÇÃO EM DIFERENTES MÚSCULOS BOVINOS. 2021. 31 f. TCC (Graduação) - Curso de Zootecnia, Universidade Federal do Tocantins, Araguaína, 2021.; http://hdl.handle.net/11612/3596Test |
| الإتاحة: | http://hdl.handle.net/11612/3596Test |
| حقوق: | Acesso livre |
| رقم الانضمام: | edsbas.7CF51A00 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |