Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/905626
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dc.contributor.authorNASSU, R. T.pt_BR
dc.contributor.authorDUGAN, M. E. R.pt_BR
dc.contributor.authorJUÁREZ, M.pt_BR
dc.contributor.authorBASARAB, J. A.pt_BR
dc.contributor.authorBARON, V. S.pt_BR
dc.contributor.authorAALHUS, J. L.pt_BR
dc.date.accessioned2011-11-10T11:11:11Zpt_BR
dc.date.accessioned2011-11-10T11:11:11Zpt_BR
dc.date.available2011-11-10T11:11:11Zpt_BR
dc.date.available2011-11-10T11:11:11Zpt_BR
dc.date.created2011-11-10pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECNOLOGY, 57., 2011, Ghent. Proceedings... Ghent: BAMST, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/905626pt_BR
dc.descriptionThis study aimed to evaluate quality and sensory properties of 6 and 21 days aged beef (steaks and ground beef) from animals with different tissue levels of ?-tocopherol. A total of 56 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (340, 690, 1040 and 1740 IU dl-?-tocopheryl acetate.animal-1.day-1) for 120 days. The animals were then grouped based on their ?-tocopherol (?g.g meat-1) levels (<3 or low; 3 to 4 or low-medium; 4 to 5 or high-medium and >5 or high). Longissimus lumborum muscle and overlying subcutaneous fat were aged 6 days and then used to prepare steaks and 75/25 ground beef. Steaks aged for 21 days were also analysed. Although the increase in fatty acid oxidation over time was smaller (P<0.001) in the high-medium and high groups, tissue ?-tocopherol levels did not affect (P>0.05) pH, proximate analysis, drip and cooking losses, and shear force of steaks. Similarly, ?-tocopherol tissue levels had no effect (P>0.05) on sensory characteristics of 6 days aged steaks and ground beef. No effect of tissue ?-tocopherol levels was found over the 6 days retail evaluation period for steaks, but with 21 days of ageing, a delay in formation of metmyoglobin (P=0.008) was observed with higher tissue levels of ?-tocopherol. Similar results were found for ground beef (25% fat) prepared from 6 days aged meat. Higher ?-tocopherol tissue levels protected ground beef ad long-aged steaks from discolouration and lipid oxidation.eng
dc.language.isoengpt_BR
dc.rightsopenAccesspt_BR
dc.subjectEnrichedpt_BR
dc.subjectTocopheroleng
dc.titleMeat quality of vitamin E enriched beef.pt_BR
dc.typeArtigo em anais e proceedingspt_BR
dc.date.updated2012-05-23T11:11:11Zpt_BR
dc.subject.nalthesaurusMeat qualitypt_BR
dc.subject.nalthesaurusVitamin Ept_BR
dc.subject.nalthesaurusSteakseng
dc.subject.nalthesaurusGround beefeng
riaa.ainfo.id905626pt_BR
riaa.ainfo.lastupdate2012-05-23pt_BR
dc.contributor.institutionRENATA TIEKO NASSU, CPPSEpt_BR
dc.contributor.institutionM. E. R. DUGAN, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBEeng
dc.contributor.institutionM. JUÁREZ, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LAMCOMBEeng
dc.contributor.institutionJ. A. BASARAB, ALBERTA AGRICULTURE AND RURAL DEVELOPMENT, LACOMBE RESEARCH CENTRE/LAMCOMBEeng
dc.contributor.institutionV. S. BARON, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE/LACOMBEeng
dc.contributor.institutionJ. L. AALHUS, AGRICULTURE AND AGRI-FOOD CANADA, LACOMBE RESEARCH CENTRE.eng
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