Título:	Effects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
Autor:	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.
Afiliación:	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.
Año:	2020
Referencia:	Meat Science, v. 161, 108003, mar. 2020.
Páginas:	9 p.
Descripción:	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.
NAL Thesaurus:	Freezing Thawing Volatile compounds
Palabras clave:	Dry-aged beef Microbiological beef quality
DOI:	https://doi.org/10.1016/j.meatsci.2019.108003
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPPSE)