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Master's Dissertation
DOI
10.11606/D.74.2006.tde-23022006-145013
Document
Author
Full name
Denise Mücke
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Pirassununga, 2005
Supervisor
Committee
Luchiari Filho, Albino (President)
Junqueira, Otto Mack
Leme, Paulo Roberto
Title in Portuguese
Efeitos da posição da carcaça durante o resfriamento na qualidade da carne bovina
Keywords in Portuguese
área de olho de lombo
carcaça
cisalhamento
maciez
pH
Abstract in Portuguese
Dez novilhos Nelores, com média de 36 meses, foram abatidos no Abatedouro-Escola da Faculdade de Zootecnia e Engenharia de Alimentos da PCAPS-USP e lados alternados de suas carcaças foram resfriados pelo sistema tradicional, tendão de Aquiles do traseiro especial (TA), ou na forma horizontal (HO). As carcaças foram resfriadas por 48 horas, entre 0-2ºC. Foi avaliada a área de olho de lombo (AOL) e espessura de gordura subcutânea (EGS). Em seguida, foram retiradas amostras dos músculos Longissimus dorsi (LD), Quadríceps femoris (QF), Supraspinatus (SU), Psoas major (PM) e Semitendinosus (ST), embaladas a vácuo, maturadas por 5 dias em câmara de resfriamento e congeladas para posterior análises. Não houve diferença entre a EGS e a AOL para o LD dos tratamentos TA e HO. As amostras foram descongeladas em câmara fria vinte e quatro horas antes das análises e a seguir a maciez foi avaliada pelo método Warner Bratzler Shear Force. Não houve diferença na maciez dos músculos SU, PM e ST, independente do tratamento. Porém, a força de cisalhamento do QF (p=0,0291) foi menor para o HO (5,13 kg) do que para o TA (6,24 kg). O mesmo foi observado para o músculo LD (p=0,0068), com valores de força de cisalhamento de 6,38 kg para HO e 7,73 kg para TA. O LD e QF de carcaças mantidas na posição horizontal foram mais macios. Outras pesquisas que avaliem o índice de fragmentação miofibrilar e o comprimento do sarcômero devem ser realizadas.
Title in English
Effects of the position of the carcass during the chilling period in the quality of beef
Keywords in English
pH
position carcass
ribeye area
shear force
tenderness
Abstract in English
Ten Nellore steer carcasses, with average age of 36 months were slaughtered at the meats lab of FZEA – USP and alternate right or left sides were placed in the cooler hung either by the Achilles tendon (TA) or horizontally placed over pallets, outside facing up (HO). Carcass were chilled for 48 hours at 0 – 2ºC. After the chilling period, loin eye area (LEA) and fat thickness (FT) were measured. One inch thick samples from each of the following muscles were removed, loin, tenderloin, eye round, knuckle and chuck tender and after 5 days in the cooler were frozen for future analysis. There was not a statistical difference for LEA and FT between treatments. After thawing the samples were analyzed for shear force through the Warner Bratzler device and there was not statistical difference for the tenderloin, eye round and chuck tender muscles between treatments. The shear force of the knuckle (5.13 Kg) was lower (p=0.029) for the HO treatment than for the TA (6,24 Kg). The loin also had a shear force of 6,4 Kg statistically lower (p=0.007) for the HO treatment when compared to 7.7 Kg for the TA treatment. The loin and knuckle of the carcasses cooled horizontally were more tender. Further studies evaluating MFI and sarcomere length must be done.
 
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Publishing Date
2006-02-23
 
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