EFEITO DO TIPO DE FERMENTAÇÃO NA QUALIDADE FINAL DE EMBUTIDOS FERMENTADOS COZIDOS ELABORADOS A BASE DE CARNE OVINA

No presente trabalho avaliou-se o efeito da fermentação controlada pelo uso de cultura iniciadora e da fermentação induzida pela adição de glucona-delta-lactona (GDL) na qualidade de embutidos fermentados cozidos, elaborados com carne ovina. O embutido adicionado de GDL que apresentava pH próximo de 5,6 alcançou pH 5,3 logo após a mistura dos ingredientes à massa carnica. Já com o uso de culturas iniciadoras foi necessário tempo de fermentação maior que 10 horas para alcançar esse pH. Após 26 horas de fermentação, a massa adicionada de GDL apresentou pH 4,81 e acidez de 1,03% e a massa adicionada de cultura revelou pH final 4,37 e acidez de 1,26%. Os produtos acabados evidenciaram atividade de água entre 0,92 (GDL) e 0,93 (cultura). Diferentemente do índice de amarelo, maior (b* = 8,62) nos embutidos adicionados de GDL que nos adicionados de cultura (b* = 7,75), os índices de luminosidade (L* = 46,80) e de vermelho (a* = 12,54) não foram afetados pelo tipo de fermentação utilizada. Os embutidos adicionados de cultura apresentaram maior dureza (20,38 contra 17,31 kgf) e resistência ao corte (1,50 contra 1,16 kgf/cm), o que indica melhor consistência (firmeza) do que os embutidos adicionados de GDL

EFFECTS OF FERMENTATION TYPES IN FINAL QUALITY OF MUTTON COOKED FERMENTED SAUSAGES

No presente trabalho avaliou-se o efeito da fermentação controlada pelo uso de cultura iniciadora e da fermentação induzida pela adição de glucona-delta-lactona (GDL) na qualidade de embutidos fermentados cozidos, elaborados com carne ovina. O embutido adicionado de GDL que apresentava pH próximo de 5,6 alcançou pH 5,3 logo após a mistura dos ingredientes à massa carnica. Já com o uso de culturas iniciadoras foi necessário tempo de fermentação maior que 10 horas para alcançar esse pH. Após 26 horas de fermentação, a massa adicionada de GDL apresentou pH 4,81 e acidez de 1,03% e a massa adicionada de cultura revelou pH final 4,37 e acidez de 1,26%. Os produtos acabados evidenciaram atividade de água entre 0,92 (GDL) e 0,93 (cultura). Diferentemente do índice de amarelo, maior (b* = 8,62) nos embutidos adicionados de GDL que nos adicionados de cultura (b* = 7,75), os índices de luminosidade (L* = 46,80) e de vermelho (a* = 12,54) não foram afetados pelo tipo de fermentação utilizada. Os embutidos adicionados de cultura apresentaram maior dureza (20,38 contra 17,31 kgf) e resistência ao corte (1,50 contra 1,16 kgf/cm), o que indica melhor consistência (firmeza) do que os embutidos adicionados de GDL

Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display

Chitosan gelatin-based coating films were applied to beef steaks, and their effects on color preservation and lipid oxidation during retail display were evaluated. Response surface methodology was used to model and describe the effects of different biopolymer concentrations (0 to 6% gelatin; 0.5 to 1.5% chitosan; and 0 to 12% glycerol based on dry gelatin + chitosan weight) in the coating film for optimizing the best combination for meat application. Film application reduced weight loss and lipid oxidation of the steaks after 5 days of storage, and films with higher gelatin concentrations were more effective. The percentage levels of different myoglobin-redox forms were not affected by coating, but myoglobin oxidation during retail display was reduced and the percentage of deoxymyoglobin increased with the gelatin content of the film. Steak color stability during retail display was promoted by film application; the steaks exhibited a darker, more intensely red color when coated in blends with higher gelatin and chitosan contents. Blends containing between 3% and 6% gelatin, between 0.5% and 1.0% chitosan and 6% glycerol exhibited the best results and provide a promising alternative to the preservation of beef in retail display

Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle

The objective of this study was to evaluate the effect of freezing prior to wet aging on the color of Nellore and Aberdeen Angus cattle meat. Samples of the Longissimus thoracis muscle were subjected to two treatments: conventional aging (0, 7, 14 and 21 days); and freezing (− 20 °C for 40 days) followed by thawing and aging. Freezing promoted (P < 0.05) formation of metmyoglobin during aging, especially in Nellore beef. Frozen meats showed (P < 0.05) lower lightness (L*) values and higher redness (a*), chroma (C*) and hue angle (h*) values at the first day of storage, deteriorating quickly with aging time. The color of the Nellore meat was less (P < 0.05) stable to freezing, being lighter, yellower and less red than Angus meat. The results suggest that color stability in vacuum-packed beef is reduced by freezing prior to aging and that reduction depends on the animal breed

Carcass traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at maintenance or ad libitum with two concentrate levels in the diet

This trial was conducted to evaluate the quantitative carcass traits of Nellore, F1 Simmental × Nellore and F1 Angus × Nellore steers fed at maintenance level or ad libitum with 1% and 2% of the body weight in concentrate. The animals were allotted to the treatments in a completely randomized experimental design, in a 3 × 3 factorial arrangement. The animals fed the ad libitum diet with more concentrate had greater cold carcass weight, cold carcass yield and longissimus muscle area/100 kg of cold carcass weight when compared with animals fed the diet with low concentrate allowance. There was no difference between the ad libitum diets for all of the carcass cuts yields, except for top sirloin. Crossbred animals had cold carcass yield larger than the Nellore animals. F1 Angus × Nellore animals had greater rib fat thickness and smaller longissimus muscle area/100 kg than the F1 Simmental × Nellore cattle. The yield of commercial carcass cuts was not influenced by genetic group, except for the shoulder clod yield, which was smaller in crossbred animals compared with Nellore animals. The longissimus muscle area, rib fat thickness and rump fat, taken by ultrasound were influenced by the body weight of the animals. Crossbred animals fed diets with higher concentrate level produce carcasses most suitable for the requirements of the market

Relationship between the Porcine Stress Syndrome gene and carcass and performance traits in F2 pigs resulting from divergent crosses

The PSS genotypes of 596 F2 pigs produced by initial mating of Brazilian native boars commercial sows and were characterized by PCR-RFLP and their carcass and performance traits were evaluated. Among the 596 animals analyzed, 493 (82.72%) were characterized as NN and 103 (17.28%) as Nn. With respect to carcass traits, Nn animals presented higher (p < 0.05) right half carcass weight, left half carcass weight, loin depth and loin eye area, and lower shoulder backfat thickness, backfat thickness between last and next to last but one lumbar vertebrae and backfat thickness after last rib at 6.5 cm from the midline compared to NN animals. Nn animals also showed (p < 0.05) higher values for most of the cut yields, indicating higher cutting yields for animals carrying the n allele and lower values for bacon depth, confirming lower fat deposition in carcass. In addition, Nn animals presented (p < 0.05) lower values for the performance trait weight at 105 days of age. These results indicate that animals carrying the PSS gene generate leaner carcasses, higher cut yields, and that the effects of the gene can be observed even in divergent crosses

Relationship between the porcine stress syndrome gene and pork quality traits of F2 pigs resulting from divergent crosses. Genetics and Molecular Biology v.28

Abstract The PSS genotypes of 596 F 2 pigs produced by initial mating of Brazilian native boars commercial sows and were characterized by PCR-RFLP and their carcass and performance traits were evaluated. Among the 596 animals analyzed, 493 (82.72%) were characterized as NN and 103 (17.28%) as Nn. With respect to carcass traits, Nn animals presented higher (p &lt; 0.05) right half carcass weight, left half carcass weight, loin depth and loin eye area, and lower shoulder backfat thickness, backfat thickness between last and next to last but one lumbar vertebrae and backfat thickness after last rib at 6.5 cm from the midline compared to NN animals. Nn animals also showed (p &lt; 0.05) higher values for most of the cut yields, indicating higher cutting yields for animals carrying the n allele and lower values for bacon depth, confirming lower fat deposition in carcass. In addition, Nn animals presented (p &lt; 0.05) lower values for the performance trait weight at 105 days of age. These results indicate that animals carrying the PSS gene generate leaner carcasses, higher cut yields, and that the effects of the gene can be observed even in divergent crosses