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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2021-10-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752&tlng=en |
| _version_ | 1818973227001577472 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Cristiano Sales Prado |
| collection | DOAJ |
| description | 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 spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes. |
| first_indexed | 2024-12-20T15:20:48Z |
| format | Article |
| id | doaj.art-ddd88189467147d8af68c08fc1d03ad8 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-20T15:20:48Z |
| publishDate | 2021-10-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-ddd88189467147d8af68c08fc1d03ad82022-12-21T19:36:04ZengUniversidade Federal de Santa MariaCiência Rural1678-45962021-10-0152410.1590/0103-8478cr20210395Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storageCristiano Sales Pradohttps://orcid.org/0000-0002-9942-860XMoacir Evandro Lagehttps://orcid.org/0000-0003-2060-5632Maria Izabel Amaral Souzahttps://orcid.org/0000-0002-1776-0968Francine Oliveira Souza Duartehttps://orcid.org/0000-0002-2954-3573Clarice Gebarahttps://orcid.org/0000-0001-8753-1020Edmar Soares NicolauIolanda Aparecida NunesAntônio Nonato de OliveiraCintia Silva Minafra-Rezendehttps://orcid.org/0000-0002-0727-5651ABSTRACT: 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 spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752&tlng=enbeef carcassweight losschillingmicrobiologypurgetendernesscolour |
| spellingShingle | 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 Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage Ciência Rural beef carcass weight loss chilling microbiology purge tenderness colour |
| title | Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage |
| title_full | Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage |
| title_fullStr | Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage |
| title_full_unstemmed | Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage |
| title_short | Spray chilling on carcass weight loss, and physicochemical and microbiological quality of beef cuts during storage |
| title_sort | spray chilling on carcass weight loss and physicochemical and microbiological quality of beef cuts during storage |
| topic | beef carcass weight loss chilling microbiology purge tenderness colour |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000400752&tlng=en |
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