Estudio comparativo de la calidad del músculo longissimus dorsi bovino madurado en forma de filetes y piezas
Palabras clave:
almacenamiento, calidad de la carne, maduración, terneza
Resumen
Este estudio comparó el efecto de la maduración por 21 días en muestras del músculo longíssimus dorsi bovino madurado en forma de filetes y piezas. Las muestras utilizadas fueron divididas en filetes y piezas de 2,5 y 10 cm de grosor respectivamente, empacadas al vacío y almacenadas (2 °C ± 0,5 °C) por 21 días. Fueron evaluados: volumen de exudado producido, proteína soluble en el exudado y pérdida de peso durante la maduración, color (luminosidad, intensidad de rojo, intensidad de amarillo), pH, capacidad de retención de agua, pérdida de peso durante la cocción y la terneza. Muestras maduradas presentaron diferencias en el color y pH (P<0,05), menor fuerza de corte y pérdida de peso durante la cocción (P<0,0001), comparadas a las muestras no maduradas. La terneza no varió (P=0,5679) entre los tipos de corte. Los filetes presentaron menor pH, mayor capacidad para retener agua y menor producción de exudado (P<0,05) que las muestras cortadas en piezas (5,55, 73,42%, 0,010 mL/g y 5,59, 71,83% y 0,011 mL/g, respectivamente). Durante la maduración hubo aumento de la luminosidad (P=0,0376) y reducción del pH y de la fuerza de corte (P<0,0001). Es posible madurar pequeñas porciones de carne sin perjuicio en cuanto a la coloración, además de la reducción de la pérdida de nutrientes a través del líquido exudado, que es producido en menor cantidad. Madurar la carne en forma de filetes en vez de piezas enteras o pedazos grandes permite la conservación de la humedad, lo que contribuye a mantener la terneza.
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35. Shackelford, SD; Wheeler, TL; Meade, MK; Reagan, JO; Byrnes, BL; Koohmaraie, M. 2001. Consumer impressions of tender select beef. Journal of Animal Science 79:2605-2614.
36. USDA (United States Department of Agriculture). 2015. Livestock and Products Annual. (em linea). USA. Consultado 16 may. 2016. Disponível em http://bit.ly/2rz3WPO
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38. Wang, KH; Shi, SR; Dou TC; Sun HJ. 2009. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken. Poultry Science 88: 2219-2223.
39. Wheeler, TL; Shackelford, S; Koohmaraie, M. 1998. Cooking and palatability traits of beef longíssimus steaks cooked with a belt grill or an open hearth electric broiler. Journal of Animal Science 76:2805-2810.
40. Wismer-Pedersen, J. 1971. Chemistry of animal tissues: water. In Price, JF; Schweigert, BS (eds.). The science of meat and meat products. San Francisco, USA, W. H. Freeman Corp. p. 177-191.
2. ABIEC (Associação Brasileira das Indústrias Exportadoras de Carne). 2016b. Exportações Brasileiras de Carne Bovina, Janeiro a Dezembro de 2016. (em linea). São Paulo, Brasil. Consultado 16 may. 2016. Disponível em http://www.abiec.com.br/download/Anual-jan-dez-2016.pdf
3. Abularach, MLS; Rocha, CE; Felício, PE. 1998. Características de qualidade do contrafilé (m. L. dorsi) de touros jovens da raça Nelore. Ciência e Tecnologia de Alimentos 18:205-210.
4. Arvanitoyannis, IS; Stratakos, AC. 2012. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: A review. Food and Bioprocess Technology 5:1423-1446.
5. Brito, GF; McGrath, SR; Holman, BWB; Friend, MA; Fowler, SM; Van de Ven, RJ; Hopkins, DL. 2016. The effect of forage type on lamb carcass traits, meat quality and sensory traits. Meat Science 119:95-101.
6. Chen, Q; Anders, S; Na, H. 2013. Measuring consumer resistance to a new food technology: A choice experiment in meat packaging. Food Quality and Preference 28:419-428.
7. Colle, MJ; Richard, RP; Killinger, KM; Bohlscheid, JC; Gray, AR; Loucks, WI; Day, RN; Cochrana, AS; Nasados, JA; Doumit, ME. 2015. Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum. Meat Science 110:32-39.
8. Corte, OO; Felício, PE; Cia, G. 1979. Sistematização da avaliação final de bovinos e bubalinos. III. Qualidade da carne. Boletim Técnico do Centro de Tecnologia da Carne. 3:67-76.
9. DeGeer, SL; Hunt, MC; Bratcher, CL; Crozier-Dodson, BA; Johnson, DE; Stika, JF. 2009. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Science 83:768-774.
10. French, P; O’riordan, EGO; Monahan, FJ; Caffrey, PJ; Mooney, MT; Troy, DJ; Moloney, AP. 2001. The eating quality of meat from steers fed grass and/or concentrates. Meat Science 57:379-386.
11. Gaya, LG; Ferraz, JBS. 2006. Quantitative genetic aspects of broiler meat quality. Ciência Rural 36:349-356.
12. Godrim, JS; Fagan, EP; Pinto, ABMR; Cardoso, TAB; Kawagoe, DST; Morais, JCF; Bridi, AM. 2011. Efeito do tempo de maturação no pH e cor da carne bovina (em linea). In XX Encontro Anual de Iniciação Científica-EAIC, X Encontro de Pesquisa- EPUEPG (Ponta Grossa, Brasil). Memórias. Consultado 18 jul. 2017. Disponível em http://bit.ly/33EdHdJ
13. Hamm, R. 1960. Biochemistry of meat hydratation. Advances in Food Research 10: 335-463.
14. Hartree, EF. 1972. Determination of protein: a modification of the Lowry method that gives a linear photometric response. Analytical Biochemistry 48:422-427.
15. Hou, X; Liang, R; Mao, Y; Zhang, Y; Niu, L; Wang, R; Liu, C; Liu, Y; Luo, X. 2014. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. longissimus dorsi. Meat Science 96:640-645.
16. Huang, H; Williams, SK; Sims CA; Simmone, A. 2011. Sodium metasilicate affects anti- microbial, sensory, physical, and chemical characteristics of fresh commercial chicken breast meat stored at 4°C for 9 days. Poultry Science 90:1124-1133.
17. Huffman, KL; Miller, MF; Hoover, LC; Wu, CK; Brittin, HC; Ramsey, CB. 1996. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant. Journal of Animal Science 74:91-97.
18. Johnson, BY. 1974. Chilled vacuum-packed beef. Food Research 34:14-20.
19. Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science 43:193-201.
20. Koohmaraie, M; Kent, MP; Shackelford SD; Veiseth, E. 2002. Meat tenderness and muscle growth: is there any relationship? Meat Science 62:345-352.
21. Lawrie, RA. 2005. Ciência da carne. 6 Ed. Porto Alegre, Brasil, Artmed. 384 p.
22. Ledward, DA. 1992. Color of raw and cooked meat. In Johnson, DE; Knight, MK; Ledward, DA. (eds.). The chemistry of muscle-based foods. Cambridge, England, Royal Society of Chemistry. p. 128-144.
23. Li, X; Babol, J; Bredie, WLP; Nielsen, B; Tománková J; Lundström, K. 2014. A comparative study of beef quality after ageing longissimus muscle using a dry ageing bag, traditional dry ageing or vacuum package ageing. Meat Science 97:433-442.
24. Miller, MF; Carr, MA; Schlutter, AR; Jones, DK; Meade, MK; Ramsey, CB. 1996. Distribution packaging method and storage time on microbiological characteristics and incidence of the pathogens Listeria monocytogenes and Salmonella in pork. Journal of Food Quality 19:413-422.
25. Miller, MF; Carr, MA; Ramsey, CB; Crockett KL; Hoover, LC. 2001. Consumer thresholds for establishing the value of beef tenderness. Journal of Animal Science 79:3062-3068.
26. Modzelewska-Kapituła, M; Kwiatkowska, A; Jankowska, B; Dąbrowska, E. 2015. Water holding capacity and collagen profile of bovine m. infraspinatus during postmortem ageing. Meat Science 100:209-216.
27. Monsón, F; Sañudo, C; Sierra, I. 2005. Influence of breed and ageing time on the sensory meat quality and consumer acceptability in intensively reared beef. Meat Science 71:471-479.
28. Nishimura, T; Liu, A; Hattori A; Takahashi, K. 1998. Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef. Journal of Animal Science 76: 528-532.
29. Obuz, E; Akkaya, L; Gök, V; Dikeman, ME. 2014. Effects of blade tenderization, aging method and aging time on meat quality characteristics of longissimus lumborum steaks from cull Holstein cows. Meat Science 96:1227-1232.
30. OECD (Organização para a cooperação e desenvolvimento económico). 2017. Meat Consumption (em linea). Paris, Francia. Consultado 18 jul. 2018. Disponível em https://data.oecd.org/agroutput/meat-consumption.htm
31. Pardi, MC; Santos, IF; Souza, ER; Pardi, HS. 2001. Ciência, higiene e tecnologia da carne. 2 Ed. Goiânia, Brasil, UFG/NiteróiEDUFF, vol. 1. 624 p.
32. Pascoal, LL; Vaz, FN; Vaz, RZ; Restle, J; Pacheco, PS; Santos, JPA. 2011. Relações comerciais entre produtor, indústria e varejo e as implicações na diferenciação e precificação de carne e produtos bovinos não-carcaça. Revista Brasileira de Zootecnia 40: 82-92.
33. Pivaro, TM. 2011. Qualidade da carne maturada de bovinos nelore terminados em confinamento. Dissertação de Mestrado. Jaboticabal, SP, Brasil, Universidade Estadual Paulista.81 p.
34. SAS Institute. 2002. The SAS system for Windows. Release 9.1. SAS Institute Inc. Cary, NC.
35. Shackelford, SD; Wheeler, TL; Meade, MK; Reagan, JO; Byrnes, BL; Koohmaraie, M. 2001. Consumer impressions of tender select beef. Journal of Animal Science 79:2605-2614.
36. USDA (United States Department of Agriculture). 2015. Livestock and Products Annual. (em linea). USA. Consultado 16 may. 2016. Disponível em http://bit.ly/2rz3WPO
37. Vitale, M; Pérez-Juan, M; Arnau, J; Realini, CE. 2014. Eff ect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package. Meat Science 96: 270-277.
38. Wang, KH; Shi, SR; Dou TC; Sun HJ. 2009. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken. Poultry Science 88: 2219-2223.
39. Wheeler, TL; Shackelford, S; Koohmaraie, M. 1998. Cooking and palatability traits of beef longíssimus steaks cooked with a belt grill or an open hearth electric broiler. Journal of Animal Science 76:2805-2810.
40. Wismer-Pedersen, J. 1971. Chemistry of animal tissues: water. In Price, JF; Schweigert, BS (eds.). The science of meat and meat products. San Francisco, USA, W. H. Freeman Corp. p. 177-191.
Publicado
2017-06-30
Cómo citar
de Mello, J. L. M., Takada, T. L., Rodrigues, A. B. B., Ferrari, F. B., de Souza, R. A., & Borba, H. (2017). Estudio comparativo de la calidad del músculo longissimus dorsi bovino madurado en forma de filetes y piezas. Zootecnia Tropical, 35(1-2), 7 - 16. Recuperado a partir de http://publicaciones.inia.gob.ve/index.php/zootecniatropical/article/view/30
Sección
Artículo de investigación
Derechos de autor 2017 Juliana L. M. de Mello, Talita L. Takada, Ana Beatriz B. Rodrigues, Fábio B. Ferrari, Rodrigo A. de Souza, Hirasilva Borba
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0.
