Maturação do contra filé de bovinos nelore sobre as características físicas, biológicas e sensoriais

• Ano de defesa: 2016
• Autor(a) principal: Farias, Juliana Santos
• Orientador(a): Macedo, Francisco de Assis Fonseca de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Sergipe
• Programa de Pós-Graduação: Pós-Graduação em Zootecnia
• País: Brasil
• Palavras-chave em Português: Zootecnia; Alimentos (avaliação sensorial); Carne; Qualidade da carne; Nelore (bovino); Satisfação do consumidor; Aceitabilidade; Consumidores; Longissimus thoracic lumborum; Maciez; Maturação; Qualidade
• Palavras-chave em Inglês: Acceptability; Consumers; Tenderness; Maturity; Quality
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::ZOOTECNIA
• Link de acesso: https://ri.ufs.br/handle/riufs/6397

Aimed to verify the effect of maturation of Longissimus thoracic lumborum of Nelore cattle, with four cutting thicknesses (2.5, 5.0, 7.5, and 10 cm) for four periods of maturation (0, 7, 14 and 21 days) on the physical characteristics (pH, color, weight loss for cooking and shearing force); biological (microbiology - mesophilic and psychrotrophic - and sarcomere length); and sensory (softness, odor, flavor and overall acceptance). 64 were used Longissimus thoracic lumborum of Nellore carcasses barrows with 6:08 teeth, acquired Fridge Nutrial, the State of Sergipe. The experimental design was completely randomized, corresponding to a factorial (4x4) with 16 treatments and four replications. Microbiological analysis has revealed the hygiene conditions in which the samples were handled and stored, resulting in psychrophilic counts (2,18x105 UFC/g) and mesophilic (2,4 x105 UFC/g) well below the critical level of impairment (106 UFC/g), indicating the fitness for consumption. For the parameters evaluated in the physical analysis, these were not affected by the thickness of the cuts (P> 0.05). However, different (P <0.05) versus aging time for the red color of the meat (0 = 15.26; 7 = 16,64; 14 = 18,87; 21 = 18.34) and color fat (a * 0 = 9.05, 7 = 7.87, 14 = 13,85; 21 = 12.01 / b * 0 = 14.64; 7 = 13,43; 14 = 12.62 ; 21 = 11.68), shear force (0 = 7.01; 7 = 5.56; 14 = 4.80; 21 = 4.76 kgf) and sarcomere length (0 = 1.49; 7 = 1.67, 14 = 1.62; 21 = 1.58 uM). The pH (5.67), light (45.74), yellow meat content (6.56), and weight loss by cooking (22.35%) did not change as periods of maturation and thicknesses. The Longissimus thoracic lumborum maturation process adult Nelore cattle can be accomplished with any slice thickness and a minimum of 14 days, presenting itself as a quality meat. Sensory analysis has shown that the odor was not significantly different (P> 0.05). The softness of the aged samples showed higher (P <0.05) to non-aged samples did not differ in relation to the thickness of the cut. Regarding flavor and overall acceptance of the product was no difference (P <0.05) between treatments. By means of cluster analysis it was possible to prove the existence of different consumer groups in the most preferred treatments with 21 days of aging, independent of the cutting thickness, and / or the variability of the composition of the groups. Regarding intention to purchase 85% consumers would buy the aged beef for 21 days maturity, regardless of the thickness of the cut.