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dc.contributor.authorBERNARDO, A. P. da S.
dc.contributor.authorSILVA, A. C. M. da
dc.contributor.authorFRANCISCO, V. C.
dc.contributor.authorRIBEIRO, F. A.
dc.contributor.authorNASSU, R. T.
dc.contributor.authorCALKINS, C. R.
dc.contributor.authorNASCIMENTO, M. da S.
dc.contributor.authorPFLANZER, S. B.
dc.date.accessioned2023-04-12T13:43:35Z-
dc.date.available2023-04-12T13:43:35Z-
dc.date.created2019-12-17
dc.date.issued2020
dc.identifier.citationMeat Science, v. 161, 108003, mar. 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1117101-
dc.descriptionThis 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectDry-aged beef
dc.subjectMicrobiological beef quality
dc.titleEffects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.
dc.typeArtigo de periódico
dc.subject.nalthesaurusFreezing
dc.subject.nalthesaurusThawing
dc.subject.nalthesaurusVolatile compounds
dc.format.extent29 p.
riaa.ainfo.id1117101
riaa.ainfo.lastupdate2023-03-13
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2019.108003
dc.contributor.institutionAna 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.
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