Maturação em diferentes músculos bovinos
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 ag...
| Autor principal: | Sousa Júnior, Elias Carlos de |
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| Grau: | Monografia |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2022
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| Acesso em linha: |
http://hdl.handle.net/11612/3596 |
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ir-11612-3596 |
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ir-11612-35962022-02-18T06:01:11Z Maturação em diferentes músculos bovinos Sousa Júnior, Elias Carlos de Miotto, Fabrícia Rocha Chaves colorimetria qualidade de carne pH da carne aged meat colorimetry meat quality meat pH CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA 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 espessura) seccionadas no sentido transversal ao músculo. Os bifes foram identificados individualmente quanto ao músculo, repetição e tempo de maturação, foram embalados a vácuo, em filme flexível de alta barreira ao oxigênio e foram maturados sob refrigeração de 2 a 4° C em geladeira com temperatura controlada. Ao observar os valores de pH, no dia 0 o pH foi menor que os dias 7 e 14, onde obtiveram elevação se mantendo em nível adequado, entre 5,6 a 5,8, já a força de cisalhamento constatando a maciez, os valores no dia 0 foram os maiores e no dia 7 e 14 sofreram reduções devido ao processo de maturação, na qual conclui que o lagarto é considerado pouco macio sem o processo de maturação, enquanto os outros cortes tiveram classificação de maciez moderada. A maminha e fraldinha independentemente do tempo de maturação obtiveram classificação como carne muito macia. 2022-02-17T16:28:26Z 2022-02-17T16:28:26Z 2021-12-08 Monografia 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/11612/3596 pt_BR Acesso livre application/pdf Universidade Federal do Tocantins Araguaína CURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIA Araguaína Graduação |
| institution |
Repositório Institucional - Universidade Federal do Tocantins - UFT |
| collection |
RepositorioUFT |
| language |
pt_BR |
| topic |
colorimetria qualidade de carne pH da carne aged meat colorimetry meat quality meat pH CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
| spellingShingle |
colorimetria qualidade de carne pH da carne aged meat colorimetry meat quality meat pH CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA Sousa Júnior, Elias Carlos de Maturação em diferentes músculos bovinos |
| topic_facet |
colorimetria qualidade de carne pH da carne aged meat colorimetry meat quality meat pH CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
| description |
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. |
| author_additional |
Miotto, Fabrícia Rocha Chaves |
| author_additionalStr |
Miotto, Fabrícia Rocha Chaves |
| format |
Monografia |
| author |
Sousa Júnior, Elias Carlos de |
| title |
Maturação em diferentes músculos bovinos |
| title_short |
Maturação em diferentes músculos bovinos |
| title_full |
Maturação em diferentes músculos bovinos |
| title_fullStr |
Maturação em diferentes músculos bovinos |
| title_full_unstemmed |
Maturação em diferentes músculos bovinos |
| title_sort |
maturação em diferentes músculos bovinos |
| publisher |
Universidade Federal do Tocantins |
| publishDate |
2022 |
| url |
http://hdl.handle.net/11612/3596 |
| _version_ |
1787134084569366528 |
| score |
11.755432 |