Efeito da injeção de diferentes concentrações de cloreto de cálcio na textura e aceitabilidade de carne bovina maturada

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

MÉTODO SIMPLES PARA ESTIMAR ENCURTAMENTO PELO FRIO em CARNE BOVINA

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Influência do banho de aspersão ante-mortem na contaminação microbiana da carne bovina

To determine the effects of the pre-slaughter showering on some meat quality parameters, the bacterial changes in the Longus colli muscle and the contamination of the meat surface at three different points of the slaughter line were studied. Sixteen Nelore steers were slaughtered in a commercial slaughterhouse. Eight animals were submitted to pre-slaughter showering; a control group of eight animals were slaughtered without showering. Aseptic samples were collected for evaluations in the muscle depth, in the anterior portion of Longus colli muscle, just before chilling. The swab method was used for sampling carcass surface right after dressing, before carcasse washing, and at the beginning of chilling. Longus colli muscle samples were used to determine bacteria total count, psychrotrophic count and Enterobacteriaceae count, after 5, 24 and 48 hours from slaughtering, and in carcass surface, bacteria total count and psychrotrophic count. Multivariate methods were used to evaluate bacterial data the use of pre-slaughter showering did not affect the bacteria total counts, in the deep tissue. A significant growth of psychrotrophic bacteria was detected in both treatments. No significant differences (P>.05) were found in bacteria total count and psychrotrophic count between treatments. Also, no differences (P>.05) were detected between counts taken at different momments at the kill floor: skinning, before carcasse washing, and at the cooler, before chilling.

Influência do banho de aspersão ante-mortem na eficiência da sangria e em parâmetros bioquímicos da carne bovina

To determine the effects of the pre-slaughter showering on some meat quality parameters, the biochemical changes in the Longus colli muscle and the bleeding efficiency were studied. Thirty-six Nelore steers were slaughtered in a commercial slaughterhouse. Eighteen animals were submitted to pre-slaughter showering; a control group of eighteen animals were slaughtered without showering. Samples were collected for evaluations in the muscle depth, in the anterior portion of longus colli muscle,just before chilling. Bleeding efficiency was evaluated through the ratio of muscle haemoglobin/blood haemoglobin using blood samples taken five seconds after bleeding, and muscle sample taken before chilling. Longus colli muscle samples were also used to determine glycogen, glucose, pH and acidity, 5, 24 and 48 hours after slaughtering. Multivariate methods were used to evaluate biochemical data and the bleeding efficiency data analysis followed the randomized block design. Haemoglobin retained in the muscle and bleeding efficiency were not affected (P > .05) by pre-slaughter showering. The pre-slaughter showering did not affect (P > .05) the glycolysis. There was a significant effect of time in glycogen, glucose, pH and acidity, in the first 24 hours.

Efeitos do ultrassom de alta intensidade sob pressão na redução de Listeria monocytogenes em extrato de carne bovina

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Perfil de textura em conserva de carne bovina (Corned Beef) submetida a diferentes tratamentos térmicos e sua relação com a concentração das proteínas dos tecidos muscular e conjuntivo colagenoso

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Fatores produtivos e industriais que interferem na qualidade da carne bovina

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

As exportações de carne bovina do Brasil e a taxa de câmbio

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Presença de Salmonella spp. na cadeia produtiva da carne bovina: estudo das fonte de contaminação para novilhos criados sob confinamento experimental

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Bem-estar animal e suas implicações na qualidade da carne bovina: diagnóstico da situação nos segmentos iniciais da cadeia produtiva no Estado de Mato Grosso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características físico-químicas, sensoriais e higiênicas da carne bovina em duas classes de maturidade e sob influência da maturação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência da aplicação de ultrassom em desidratação osmótica de carne bovina

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Carne Bovina: Produtividade Vs Qualidade

Bovine meat exerts an important contribution to the human diet, mainly by its high biological value. For this reason the productivity and the quality of beef are so discussed. Productivity is defined as the ratio between production and the factors of production used and quality defined as an adjective given to the product that suits the consumer implicit and explicit. Brazil is the world leader in tonnage exported bovine meat, however the country has a relatively low income, since no exports to the markets of greater added value. Quantify the degree of importance of these two factors in a capitalist market is not easy, so knowing the science that involves this product is vital for both factors. We must know that there is a wide variability in the markets importers and Brazil should seek to be the leader everywhere, whether carcass with better conformation and degree of finish, is lean beef, organic meat is even

Maturação de carne bovina

A maturação de carnes bovinas é uma importante ferramenta utilizada pelas empresas frigorificas visando um produto final com melhores características sensoriais, cada vez mais apreciadas pelos consumidores finais. O objetivo deste trabalho é elucidar os processos bioquímicos ocorrentes na musculatura que levam à sua transformação em carne e as tecnologias utilizadas visando o processo de maturação, que se consiste em manter a carcaça durante refrigeração por um tempo determinado. Durante a refrigeração, a temperatura, o pH e os níveis de ATP na musculatura determinam a ação das enzimas calpaínas e calpastatinas, que atuam sobre os filamentos de actina e miosina degradando a linha z, tornando assim a carne mais macia

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.