Title:	Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
Authors:	CABRAL NETO, O. DELIZA, R. SOUSA, S. L. G. de SALDANHA, T. GAMALLO, O. D. SANTOS, W. B. dos ROSENTHAL, A.
Affiliation:	OTAVIO CABRAL NETO, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO TOCANTINS; ROSIRES DELIZA, CTAA; SABRINA LUZIA GRÉGIO DE SOUSA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; TATIANA SALDANHA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; ORMINDO DOMINGUES GAMALLO, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; WELLINGTON BARROS DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; AMAURI ROSENTHAL, CTAA.
Date Issued:	2025
Citation:	Scientia Agricola, v. 82, e20240175, 2025.
Description:	This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects.
Thesagro:	Tecnologia de Alimento Análise de Alimento Textura de Alimento Perda Cocção Confinamento
NAL Thesaurus:	Cooking Food technology Food analysis Texture Feedlots
Keywords:	High-pressure processing Cooking loss Maciez Longissimus dorsi
DOI:	https://doi.org/10.1590/1678-992X-2024-0175
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)