Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage

ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial sp...

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Bibliographic Details
Main Authors: Cristiano Sales Prado, Moacir Evandro Lage, Maria Izabel Amaral Souza, Francine Oliveira Souza Duarte, Clarice Gebara, Edmar Soares Nicolau, Iolanda Aparecida Nunes, Antônio Nonato de Oliveira, Cintia Silva Minafra-Rezende
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2021-10-01
Series:Ciência Rural
Subjects:
beef carcass
weight loss
chilling
microbiology
purge
tenderness
colour
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752&tlng=en

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