| dc.contributor | Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP. | |
| dc.creator | BERNARDO, A. P. da S. | |
| dc.creator | SILVA, A. C. M. da | |
| dc.creator | FRANCISCO, V. C. | |
| dc.creator | RIBEIRO, F. A. | |
| dc.creator | NASSU, R. T. | |
| dc.creator | CALKINS, C. R. | |
| dc.creator | NASCIMENTO, M. da S. | |
| dc.creator | PFLANZER, S. B. | |
| dc.date | 2023-04-12T13:43:35Z | |
| dc.date | 2023-04-12T13:43:35Z | |
| dc.date | 2019-12-17 | |
| dc.date | 2020 | |
| dc.date.accessioned | 2023-09-05T02:24:52Z | |
| dc.date.available | 2023-09-05T02:24:52Z | |
| dc.identifier | Meat Science, v. 161, 108003, mar. 2020. | |
| dc.identifier | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101 | |
| dc.identifier | https://doi.org/10.1016/j.meatsci.2019.108003 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8636266 | |
| dc.description | This study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P < .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits. | |
| dc.format | 9 p. | |
| dc.language | Ingles | |
| dc.language | en | |
| dc.rights | openAccess | |
| dc.subject | Dry-aged beef | |
| dc.subject | Microbiological beef quality | |
| dc.subject | Freezing | |
| dc.subject | Thawing | |
| dc.subject | Volatile compounds | |
| dc.title | Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef. | |
| dc.type | Artigo de periódico | |
