Physical and microbiological quality and oxidative stability in different storage periods of Angus-Nellore heifer meat in an integrated livestock-forest system

This study aimed to evaluate the physical and microbiological quality as well as the oxidative stability of meat stored frozen (30, 60, 90, 180, and 360 days) and obtained from Angus-Nelore heifers kept in a conventional system (CS; no shade available) and Integrated Livestock -Forest (ILF-1L and IL...

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Detalles Bibliográficos
Autores: Zanetti, Patricia Aparecida da Luz, Mateus, Gustavo Pavan, Lupatini, Gelci Carlos [UNESP], Zanetti, Leonardo Henrique, Vieira, Natalia Carolina, Neves, Franciely de Oliveira [UNESP], Santos, Juliana Mara de Freitas [UNESP], Trivelin, Gustavo Antunes [UNESP], Mazetti, Estevao Moretti [UNESP], Andrighetto, Cristiana [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/301184
Acceso en línea:http://dx.doi.org/10.5433/1679-0359.2024v45n2p591
https://hdl.handle.net/11449/301184
Access Level:acceso abierto
Palabra clave:Industrial crossing
Longissimus thoracis
pH
Silvopastoral system
Total bacteria count
Descripción
Sumario:This study aimed to evaluate the physical and microbiological quality as well as the oxidative stability of meat stored frozen (30, 60, 90, 180, and 360 days) and obtained from Angus-Nelore heifers kept in a conventional system (CS; no shade available) and Integrated Livestock -Forest (ILF-1L and ILF-3L). Fortyeight 1/2 Nellore 1/2 Angus heifers with an average initial weight of approximately 276.70 +/- 20.1 kg and an average age of nine months were distributed across a randomized block design with three treatments and four replicates. After slaughter, the Longissimus thoracis muscle was collected from each carcass for pH, lipid oxidation, meat color, and microbiological analyses. The physical and microbiological quality and oxidative stability of the meat were not affected by the tree component present in the pasture. Regarding the duration of frozen storage, it was found that the pH, meat color (a*, b*, C*, H*, O/M), and lipid oxidation increased as the period of storage increased (P<0.05). The physical and microbiological quality, as well as the oxidative stability of the meat, was not affected by the tree component present in the pasture. However, the meat changed as the frozen storage time increased.

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