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

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...

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Autores: BERNARDO, A. P. da S., SILVA, A. C. M. da, FRANCISCO, V. C., RIBEIRO, F. A., NASSU, R. T., CALKINS, C. R., NASCIMENTO, M. da S., PFLANZER, S. B.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Brasil
Institución:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
Repositorio:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Idioma:inglés
OAI Identifier:oai:www.alice.cnptia.embrapa.br:doc/1117101
Acceso en línea:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101
https://doi.org/10.1016/j.meatsci.2019.108003
Access Level:acceso abierto
Palabra clave:Dry-aged beef
Microbiological beef quality
Freezing
Thawing
Volatile compounds
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spelling Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.Dry-aged beefMicrobiological beef qualityFreezingThawingVolatile compoundsThis 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 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°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.Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP.2023-04-12T13:43:35Z2023-04-12T13:43:35Z2019-12-172020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9 p.Meat Science, v. 161, 108003, mar. 2020.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101https://doi.org/10.1016/j.meatsci.2019.108003enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPABERNARDO, A. P. da S.SILVA, A. C. M. daFRANCISCO, V. C.RIBEIRO, F. A.NASSU, R. T.CALKINS, C. R.NASCIMENTO, M. da S.PFLANZER, S. B.2025-03-16T08:26:43Zoai:www.alice.cnptia.embrapa.br:doc/1117101Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542025-03-16T08:26:43Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
title Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
spellingShingle Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
BERNARDO, A. P. da S.
Dry-aged beef
Microbiological beef quality
Freezing
Thawing
Volatile compounds
title_short Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
title_full Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
title_fullStr Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
title_full_unstemmed Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
title_sort Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
dc.creator.none.fl_str_mv BERNARDO, A. P. da S.
SILVA, A. C. M. da
FRANCISCO, V. C.
RIBEIRO, F. A.
NASSU, R. T.
CALKINS, C. R.
NASCIMENTO, M. da S.
PFLANZER, S. B.
author BERNARDO, A. P. da S.
author_facet BERNARDO, A. P. da S.
SILVA, A. C. M. da
FRANCISCO, V. C.
RIBEIRO, F. A.
NASSU, R. T.
CALKINS, C. R.
NASCIMENTO, M. da S.
PFLANZER, S. B.
author_role author
author2 SILVA, A. C. M. da
FRANCISCO, V. C.
RIBEIRO, F. A.
NASSU, R. T.
CALKINS, C. R.
NASCIMENTO, M. da S.
PFLANZER, S. B.
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Ana Paula da Silva Bernardo, UNICAMP; Astrid Caroline Muniz da Silva, UNICAMP; Vanessa Cristina Francisco, UNESP; Felipe A. Ribeiro, University of Nebraska; RENATA TIEKO NASSU, CPPSE; Chris R. Calkins, University of Nebraska; Maristela da Silva do Nascimento, UNICAMP; Sérgio Bertelli Pflanzer, UNICAMP.
dc.subject.por.fl_str_mv Dry-aged beef
Microbiological beef quality
Freezing
Thawing
Volatile compounds
topic Dry-aged beef
Microbiological beef quality
Freezing
Thawing
Volatile compounds
description 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 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°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.
publishDate 2019
dc.date.none.fl_str_mv 2019-12-17
2020
2023-04-12T13:43:35Z
2023-04-12T13:43:35Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Meat Science, v. 161, 108003, mar. 2020.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101
https://doi.org/10.1016/j.meatsci.2019.108003
identifier_str_mv Meat Science, v. 161, 108003, mar. 2020.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101
https://doi.org/10.1016/j.meatsci.2019.108003
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9 p.
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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score 15,301603

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