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dc.contributor.authorRODRIGUES, R. C.
dc.contributor.authorBALDASSINI, W. A.
dc.contributor.authorTAGIARIOLLI, M. A.
dc.contributor.authorCOUTINHO, M. A. S.
dc.contributor.authorROVADOSCKI, G.
dc.contributor.authorCONSÔLO, N. R. B.
dc.contributor.authorOCAMPOS, F. M. M.
dc.contributor.authorCOLNAGO, L. A.
dc.contributor.authorTORRECILHAS, J. A.
dc.contributor.authorGUILHERME, L. P.
dc.contributor.authorPEREIRA, G. L.
dc.contributor.authorCURI, R. A.
dc.contributor.authorTORRES, R. N. S.
dc.contributor.authorMACHADO NETO, O. R.
dc.contributor.authorCHARDULO, L. A. L.
dc.date.accessioned2025-10-20T17:48:26Z-
dc.date.available2025-10-20T17:48:26Z-
dc.date.created2025-10-20
dc.date.issued2025
dc.identifier.citationACS Food Science Technology, v. 5, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1180374-
dc.descriptionThis study evaluated the influence of tenderness, intramuscular fat (IMF), and the metabolomic profile on the sensory quality of Nellore beef. Longissimus thoracis samples (n = 280) were analyzed for Warner−Bratzler shear force (WBSF), IMF, color, pH, cooking loss, and water retention. Four contrasting groups (n = 15) were formed: −WBSF−IMF (6.21 ± 0.14 kg; 0.76 ± 0.03%), +WBSF+IMF (8.26 ± 0.17 kg; 2.35 ± 0.15%), −WBSF+IMF (5.68 ± 0.18 kg; 2.54 ± 0.15%), and +WBSF−IMF (8.41 ± 0.1 kg; 0.85 ± 0.08%). Metabolomic profiles were assessed by NMR spectroscopy. Consumer evaluations indicated that −WBSF− IMF samples achieved the highest palatability scores, associated with elevated acetyl-carnitine, while +WBSF−IMF showed higher inosine-5′-monophosphate. Enriched metabolic pathways distinguished groups, particularly fatty acid, amino acid, and nucleotide metabolism. Overall, tenderness, IMF, and metabolites shaped consumer preference: tender, lean beef scored highest, whereas tougher, high-IMF beef ranked second and was characterized by glutamate, creatinine, malonate, acetate, betaine, and leucine.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectLongissimus thoracis
dc.subjectSensory analysis
dc.subjectShear force
dc.titleImpact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef.
dc.typeArtigo de periódico
dc.format.extent23890−3901
riaa.ainfo.id1180374
riaa.ainfo.lastupdate2025-10-20
dc.identifier.doihttps://doi.org/10.1021/acsfoodscitech.5c00594
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionBRAZIL BEEF QUALITY LTD, PIRACICABAeng
dc.contributor.institutionBRAZIL BEEF QUALITY LTD, PIRACICABAeng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP)eng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP)eng
dc.contributor.institutionLUIZ ALBERTO COLNAGO, CNPDIAeng
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)eng
dc.contributor.institutionSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP).eng
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