Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef

被引：29

作者：

da Silva Bernardo, Ana Paula ^{[1
]}

Muniz da Silva, Astrid Caroline ^{[1
]}

Francisco, Vanessa Cristina ^{[2
]}

Ribeiro, Felipe A. ^{[4
]}

Nassu, Renata Tieko ^{[3
]}

Calkins, Chris R. ^{[4
]}

do Nascimento, Maristela da Silva ^{[1
]}

Pflanzer, Sergio Bertelli ^{[1
]}

机构：

[1] Univ Estadual Campinas, Dept Food Technol, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

[2] Sao Paulo State Univ, Sch Pharmaceut Sci, UNESP, Rua Expedicionarios Brazil 1621, BR-14801902 Araraquara, SP, Brazil

[3] Embrapa Pecuaria Sudeste, Rod Washington Luiz,Km 234, BR-13560970 Sao Carlos, SP, Brazil

[4] Univ Nebraska, Dept Anim Sci, Anim Sci A213, Lincoln, NE 68583 USA

来源：

MEAT SCIENCE | 2020年 / 161卷

基金：

巴西圣保罗研究基金会;

关键词：

Dry-aged beef; Freezing; Thawing; Microbiological beef quality; Volatile compounds; MEAT QUALITY; VOLATILE COMPOUNDS; PHYSICOCHEMICAL PROPERTIES; PALATABILITY EVALUATIONS; LONGISSIMUS MUSCLE; PROTEIN OXIDATION; SENSORY QUALITY; FROZEN STORAGE; SHEAR FORCE; DRIP LOSS;

D O I：

10.1016/j.meatsci.2019.108003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4 degrees C/48 h) and dry aging (ST + Dry). Freezing conditions were - 20 degrees C/28 days and dry aging conditions were 2 degrees 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.

引用

页数：9

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