Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1176717
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dc.contributor.authorCABRAL NETO, O.
dc.contributor.authorDELIZA, R.
dc.contributor.authorSOUSA, S. L. G. de
dc.contributor.authorSALDANHA, T.
dc.contributor.authorGAMALLO, O. D.
dc.contributor.authorSANTOS, W. B. dos
dc.contributor.authorROSENTHAL, A.
dc.date.accessioned2025-06-23T19:48:19Z-
dc.date.available2025-06-23T19:48:19Z-
dc.date.created2025-06-23
dc.date.issued2025
dc.identifier.citationScientia Agricola, v. 82, e20240175, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1176717-
dc.descriptionThis 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.
dc.language.isopor
dc.rightsopenAccess
dc.subjectHigh-pressure processing
dc.subjectCooking loss
dc.subjectMaciez
dc.subjectLongissimus dorsi
dc.titleEffect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
dc.typeArtigo de periódico
dc.subject.thesagroTecnologia de Alimento
dc.subject.thesagroAnálise de Alimento
dc.subject.thesagroTextura de Alimento
dc.subject.thesagroPerda
dc.subject.thesagroCocção
dc.subject.thesagroConfinamento
dc.subject.nalthesaurusCooking
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusFood analysis
dc.subject.nalthesaurusTexture
dc.subject.nalthesaurusFeedlots
riaa.ainfo.id1176717
riaa.ainfo.lastupdate2025-06-23
dc.identifier.doihttps://doi.org/10.1590/1678-992X-2024-0175
dc.contributor.institutionOTAVIO 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.
Aparece nas coleções:Artigo em periódico indexado (CTAA)

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