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Lipid and protein oxidation are the major causes of meat quality deterioration. Edible mushrooms have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of Pleurotus ostreatus powder (POP) on the oxidative stability of pork patties during cold storage and after in vitro gastrointestinal digestion (ivGD). Pork patties were subjected to four treatments: control (without antioxidant), T1 (2% POP, w/w) and T2 (5% POP, w/w), and T3 as positive control (0.02% BHT, fat basis). POP aqueous, ethanolic, and aqueous ethanol extract were subjected to phytochemical and antioxidant assays. Raw pork patties were subjected to a chemical proximate composition evaluation. At the same time, raw and cooked pork patties were stored at 2 °C for 9 days and subjected to meat quality measurements. Furthermore, the total antioxidant activity of cooked pork patties was determined after ivGD. Results showed that POP ethanol extract showed the highest polysaccharide, phenol, and flavonoid content, as well as antiradical and reducing power properties. POP incorporation into raw and cooked pork patties enhances meat quality traits, including pH, water-holding capacity, cooking-loss weight, texture, color, lipid, and protein oxidation (p < 0.05). Furthermore, incorporating POP into cooked samples increases the phytochemical content and antioxidant activity during ivGD. In conclusion, POP has great potential as a natural antioxidant for meat products.
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Hierarchical cluster (HCA) and canonical correlation (CCA) analyses were employed to explore the multivariate relationships among chemical components (proximate, mineral and lipidic components) of lean beef longissimus dorsii lumborum (LDL) and selected carcass traits of cattle fattened on pasture under tropical conditions (bulls, n = 60; steers, n = 60; from 2.5 to 4.0 years of age, estimated by dentition). The variables backfat thickness (BFT), Ca, Mn, Cu, C14:0, C15:0, and C20:0 showed the highest coefficients of variation. Three clusters were defined by the HCA. Out of all carcass traits, only BFT differed significantly (p < 0.001) among clusters. Clusters significantly (p < 0.001) differed for total lipids (TLIPIDS), moisture, dry matter (DM), fatty acid composition, cholesterol content, and mineral composition (except for Fe). The variables that define the canonical variate "CARCASS" were BFT and degree of marbling (MARBLING). TLIPIDS was the main variable for the "PROXIMATE" canonical variate, while C16:0 and C18:1c had the most relevant contribution to the "LIPIDS" canonical variate. BFT and MARBLING were highly cross-correlated with TLIPIDS which, in turn, was significantly affected by the IM lipid content. Carcass traits were poorly correlated with mineral content. These findings allow for the possibility to develop selection criteria based on BFT and/or marbling to sort carcasses, from grass-fed cattle fattened under tropical conditions, with differing nutritional values. Further analyses are needed to study the effects of sex condition on the associations among carcass traits and lipidic components.
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Cattle production in tropical regions has been estimated to account for just over half of cattle worldwide, yet it has not been demonstrated that sufficient similarities in the cattle exist to describe tropical cattle and, even less so, to characterize the meat from these animals. The aim of this review is to investigate the quality and nutrient composition of meat from cattle raised in the Tropics to determine if there is an axiomatic basis that would allow the definition of a concept of "tropical beef". Tropical beef is the meat obtained from cattle raised in tropical environments, the population of which remains largely uncharacterized. Production systems in the Tropics are highly diverse but converge on the use of indigenous and Bos indicus breeds or Bos indicus-influenced crossbreeds under pasture feeding regimes. While some systems allow cattle to be slaughtered at ≤2 years of age, most often animals are ≥3 years. These production systems generally produce lean, low-yielding carcasses and tough (>46 N), lean (≤3.6% intramuscular fat) meat with a macronutrient composition otherwise similar to beef from animals raised elsewhere (72-74% moisture and 20-24% protein). Fatty acid profiles depend on the breed and production systems, while mineral content is influenced by the environment. Although lean and tough, tropical beef is highly acceptable to the consumers it serves, is culturally and traditionally relevant and, in many countries, contributes to food security. Consolidating the findings from animal and meat science studies in the Tropics has allowed the demonstration of an axiomatic basis defining "tropical beef" as a concept.
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Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combination with green tea water extract (GTWE), on the quality of pork chops during prolonged cold storage. For evaluating oxidative and antimicrobial stabilities, 72 fresh pork samples were subjected to four treatments (n = 18 per treatment): T0 (non-coated chops without GTWE); T1 (chitosan-coated chops without GTWE); T2 (chitosan-coated chops plus 0.1% of GTWE); and T3 (chitosan-coated chops plus 0.5% of GTWE). Pork samples were stored at 0 °C and subjected to physicochemical evaluation (pH, colour, and lipid oxidation) and microbiological analyses (mesophilic and pyschrotrophic counts) at 0, 5, 10, 15, 20 and 25 days of storage. GTWE presented high total phenolic content (> 500 mg gallic acid equivalents/g); the incorporation of chitosan coatings increased (p < 0.05) free radical scavenging activity (FRSA, >90% of inhibition) and microbial growth inhibition (>50% for all tested pathogens), depending on the concentration. Further, GTWE inclusion in pork samples (T2 and T3) reduced (p < 0.05) pH, lipid oxidation and microbial counts, as well as colour loss in meat and bone throughout storage. Chitosan coating with GTWE could be used as an additive for the preservation of pork meat products.
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Mitigation of risk for Shiga toxin-producing Escherichia coli (STEC) and Salmonella contamination was evaluated after a multiple-intervention approach (comprising food safety education and training, implementation of customized food safety practices and programs, and environmental monitoring programs with audits and corrective actions) in 2 small Honduran beef abattoirs. Previously, neither abattoir had food safety programs in place nor were they subjected to strict food safety regulatory surveillance. Abattoirs A and B were sampled on 4 nonconsecutive months each. Swab samples of abattoir A (n = 160, 40 samples per sampling date) and abattoir B (n = 78, 16-22 samples per sampling date) were taken from direct and indirect food contact surfaces, screened by BAX real-time polymerase chain reaction (PCR) assays and confirmed using immunomagnetic separation, selective media, and latex agglutination. In abattoir A, Salmonella presence was negligible, whereas presumptive STECs were present in 10%, 12.5%, 0%, and 5% of the environmental samples respective to each sampling month, indicating a reduction of STEC (P = .06) by the third and fourth sampling months. Conversely, presumptive STEC presence was negligible in abattoir B, whereas Salmonella presence for each sampling month was of 5.6%, 6.3%, 27.3%, and 0.0%, respectively. Upon the increased pathogen presence detected on the third sampling month, additional actions were taken to reinforce the implementation of food safety practices and programs, which resulted in a Salmonella reduction to 0% by the fourth sampling month (P = .013). The satisfactory results strongly suggest that a multiple-intervention approach is crucial to improve food safety in this type of premises.
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Consumer surveys were conducted in the Western, Central, and Eastern regions of Venezuela to determine buying expectations, motivations, needs, perceptions, and preferences of beef consumers, and their acceptance of domestic (and foreign) beef, as affected by different intrinsic and extrinsic factors. Data (n = 693) were gathered by face-to-face interviews on the way out of fresh markets, butcher stores, supermarkets, and, in some cases, at home by using a 45-question structured questionnaire. Responses were subjected to factorial analysis of correspondence (FA) and hierarchical cluster analysis. From the FA, the first two factors explain 74% of the common variance. Factor 1 comprises intrinsic attributes such as color, smell, tenderness, flavor, juiciness, and freshness; while Factor 2 contains extrinsic attributes, mostly related to the origin. The FA profiling data showed that it is possible to concentrate on the traits that consumers usually use as a criterion to perceive beef quality, and to purchase beef. Using cluster analysis, four groups of consumers were mainly distinguished by region, intrinsic attributes, and credence attributes related to production system, aging, traceability, and hygiene. Results from this study will be helpful in designing strategies for recovering and enhancing the future, domestic beef demand.
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Imported meat in the United States can become a food safety hazard if proper food safety programs are not fully implemented in foreign meat processing plants. Thus, exporting countries' food safety inspection systems must be equivalent to the U.S. federal inspection system to become eligible to export meat to the United States. The objective of this study was to validate the beef harvest Hazard Analysis and Critical Control Points and food safety programs of two beef processing plants in Honduras operating under U.S. equivalency standards by evaluating the presence of Salmonella (plant A) and Shiga toxin-producing Escherichia coli (STEC; plant B) on hides. Additionally, evaluating pathogen transfer from hides to carcasses, as detected by preevisceration sampling, and the mitigation of transferred pathogens, by application of carcass spray interventions and determination of Salmonella presence in lymph nodes, was also conducted. In plant A, the presence of Salmonella on hides ( n = 30 of 687; 4.4%) was significantly greater ( P < 0.10) than on carcasses swabbed at preevisceration ( n = 7 of 687; 1.0%), after intervention ( n = 13 of 678; 1.9%), and in lymph nodes ( n = 14 of 691; 2.0%). In plant B, Salmonella was not detected on hide samples; therefore, data could not be used for validation of the harvest Hazard Analysis and Critical Control Points program. Alternatively, STEC presence on hides ( n = 21 of 85; 24.7%) was greater ( P < 0.10) than on carcasses at preevisceration ( n = 3 of 85; 3.5%) and after intervention ( n = 1 of 85; 1.2%). Pathogen presence in plant B did not differ ( P = 0.306) between carcasses in preevisceration and postintervention stages; both, however, were substantially low. Both plants' controls effectively reduced Salmonella and STEC presence in postintervention carcasses.
Assuntos
Escherichia coli O157 , Carne Vermelha , Matadouros , Animais , Bovinos , Contagem de Colônia Microbiana , Microbiologia de Alimentos , Honduras , Estados UnidosRESUMO
Data from 292 hot fat trimmed carcasses derived from Costa Rican cattle were used to predict yield of fabricated boneless, closely-trimmed, high-valued cuts (BVS, by weight and percentage); yield of total saleable product (TSP, by weight and percentage); and percentage yields of bone and trim fat. Backfat thickness was not significantly associated with weight of BVS or TSP. Carcass weight explained 93.7% and 95.9% of the total variation in weight of BVS and TSP, respectively. Equations for predicting percentage yields of BVS and TSP showed little predictive efficacy. Conversely, the greater precision of the equations selected to predict the quantity (kg) of BVS or TSP, offers a practical alternative of using them in hot fat trimmed carcasses.
Assuntos
Adiposidade , Desenvolvimento Ósseo , Produtos da Carne/análise , Indústria de Embalagem de Carne/métodos , Carne/análise , Modelos Biológicos , Desenvolvimento Muscular , Matadouros , Algoritmos , Animais , Peso Corporal , Bovinos , Costa Rica , Feminino , Inspeção de Alimentos/métodos , Armazenamento de Alimentos , Masculino , Distribuição Normal , Refrigeração , Análise de Regressão , Reprodutibilidade dos Testes , Terminologia como AssuntoRESUMO
Male (n=66) water buffalo (Buffalo) and Brahman-influenced cattle (Brahman) were born, raised, weaned, fattened on grazing savannah and harvested at two different ages (19 and 24months) to compare lipid composition of the longissimus thoracis muscle. Half of the animals were castrated at seven months of age (MOA) to examine the castration effects. At 24 MOA Brahman steers showed the highest content of total lipids (P<0.05). No significant variation was detected in cholesterol content for either the main or interaction effects in the age groups. Some individual fatty acids varied with the species (P<0.05), however, interspecific similarities were found in fatty acid ratios. For health-related indices, only atherogenic index (AI) showed lower values in favor of Buffalo meat (P<0.05) at both harvesting ages. Although, meat derived from both bovid groups was leaner and showed lower cholesterol level, AI indicates that Buffalo meat might be beneficial from a human health standpoint.
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Búfalos/crescimento & desenvolvimento , Bovinos/crescimento & desenvolvimento , Colesterol na Dieta/análise , Gorduras Insaturadas na Dieta/análise , Herbivoria , Carne/análise , Músculo Esquelético/química , Matadouros , Animais , Músculos do Dorso/química , Músculos do Dorso/crescimento & desenvolvimento , Músculos do Dorso/metabolismo , Búfalos/metabolismo , Bovinos/metabolismo , Colesterol/análise , Colesterol/metabolismo , Ácidos Graxos/análise , Ácidos Graxos/metabolismo , Humanos , Masculino , Músculo Esquelético/crescimento & desenvolvimento , Músculo Esquelético/metabolismo , Valor Nutritivo , Orquiectomia/veterinária , Especificidade da Espécie , VenezuelaRESUMO
Actualmente, existe cada vez, más preocupación por la salud del consumidor y los productores de carne e investigadores, están dando mayor importancia a su calidad nutritiva. Así, en su interés por erradicar falsas creencias, en relación al contenido nutricional de la carne bovina, derivadas de la utilización de datos foráneos provenientes de animales de otras razas alimentados con granos o feedlot con alto contenido lipídico, se ha estudiado la composición nutritiva de la carne bovina venezolana, considerando factores como la especie (la carne vacuna se comparó con bufalina, cerdo y pollo) y la condición sexual, utilizando muestras del músculo longissimus dorsi thoracis libre de grasa de cobertura. Se encontró bajo nivel de marmoleo y baja concentración lipídica y de colesterol. Además, buena cantidad de proteínas de alto valor biológico y cierta cantidad de ácido linoleico conjugado (CLA); que constituye una fuente excelente de minerales como P, Fe y Zn, y un buen balance AGPI/AGS, ω6/ω3, favorables para el individuo. Presenta índices H/h, IA e IT (relación ácidos grasos hipercolesterolémicos/hipocolesterolémicos, índice aterogénico y trombogénico, respectivamente), comparables o más bajos que los reportados en la literatura internacional. La castración favorece la acumulación de lípidos. Presenta menor tenor lipídico que los cortes norteamericanos. Cuando elija un alimento, la carne bovina libre de grasa no tiene nada que envidiar a la de otras especies como la carne de pollo y cerdo y es una buena opción nutricional. La carne de bóvidos jóvenes a pastoreo es una buena opción en regímenes dietéticos saludables(AU)
Currently, there is growing interest about the health of the consumer, so, meat producers and researchers are giving more importance to the nutritional quality of this food. Thus, in their interest to eradicate false beliefs about the nutritional content of beef, derived of the use of foreign data from animals of other breeds or feedlot grain-fed with high lipid content, for this reason it has conducted studies about the nutritional composition in Venezuelan beef considering factors, such as, the species (stablishing comparisons between beef, buffalo, pork and chicken), and sexual condition, using samples of longissimus dorsi thoracis without fat coverage. The results showed a low marbling level of meat bovids, a low of cholesterol and lipid concentration. In addition, it provides a good amount of protein with high biological quality and a certain amount of conjugated linoleic acid (CLA). Is an excellent source of minerals such as P, Fe and Zn, and a good balance of PUFA / SFA, n6/n3 favorable to the individual. Presents indices H/h, IA and IT (hypercholesterolemic / hypocholesterolemic fatty acid ratio, atherogenic and thrombogenic index, respectively), comparable to or lower than those reported in the international literature. Castration promotes lipid accumulation. When compared to U.S. meat with similar Venezuelan cut, it presents lower lipid tenor. When choosing a food, the fat-free meat of bovids has nothing to envy to the meat of other species such as chicken and pork, so it seems to become a good nutritional option. Is conclude, that meat of young bovids fed to grazing appears to be a good option for healthy dietary regimens(AU)
Assuntos
Humanos , Masculino , Feminino , Bovinos , Ingestão de Alimentos , Alimentos , Carne , Proteínas , Alimentos, Dieta e Nutrição , Criação de Animais DomésticosRESUMO
Retail packages (N=1004) containing fresh US beef in display cases in five cities across three regions of Mexico were surveyed for cut types, cutting styles, fat thickness measurements, marbling scores, and USDA Quality Grades to gain an overview of fresh US beef in Mexican retail markets. Data were analyzed to generate frequency distributions and examine the effect of city, geographical region, store chain, and socio-economic status of the targeted clientele on type, cutting style, fat measures and quality of beef cuts of US origin. Top round, bottom round and knuckle were the most common cut types. Milanesa-type slice and "bistec" (steak for grilling) were the predominant cutting styles. Over 95% of the retail cuts were trimmed to 3.2mm or less of external fat. Most cuts were USDA Select (74.5%) and USDA Choice (24.5%). External fat thickness and marbling score differed among cities and store chains (P<0.01).
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Comportamento do Consumidor , Manipulação de Alimentos/normas , Qualidade dos Alimentos , Carne/normas , Animais , Bovinos , Coleta de Dados , Humanos , México , Músculo Esquelético/química , Fatores Socioeconômicos , Estados Unidos , United States Department of AgricultureRESUMO
Trends in variation of physical, chemical and sensory traits due to country of origin (COO) were evaluated for samples from United States of America (U.S.A.) and Mexico of three pork muscles, Rectus femoris (RF, n = 20 from each COO), Vastus medialis (VM, n = 20 from each COO), and Longissimus dorsi (LD, n = 10 from each COO) in two separate, small-scale, exploratory surveys conducted at Mexico City. Compositional, physical and chemical properties and consumer acceptability traits of these Mexican and U.S.A. pork samples were quite similar, though Mexican pork samples generally were more variable. LD samples from U.S.A. had greater (P<0.05) water-holding and emulsifying capacities whereas both RF and LD from U.S.A. required lower shear force (P<0.05) compared to Mexican counterparts. Ratings from consumers did not indicate preference for pork from any of the countries. Because of the limited number of observations for the samples surveyed these results are preliminary and may not adequately characterize the populations of each country, but they did reveal important trends for selected traits of Mexican and U.S.A. pork currently available at the local market.
Se evaluaron tendencias en la variación de características físico-químicas y sensoriales debidas al país de origen (PDO), de muestras mexicanas y estadounidenses (EUA) de tres músculos del cerdo: Rectus femoris (RF, n = 20 por PDO), Vastus medialis (VM, n = 20 por PDO), and Longissimus dorsi (LD, n = 10 por PDO) mediante dos encuestas exploratorias separadas, a baja escala, conducidas en la Ciudad de México. Los resultados mostraron que músculos porcinos de los dos orígenes tienen propiedades físicas, químicas y sensoriales muy similares, aunque las muestras mexicanas mostraron mayor variabilidad. Las muestras de LD de EUA tuvieron mayor (P<0,05) capacidad de retención de agua y emulsificación, y al igual que las de RF, requirieron menos fuerza de corte que las mexicanas (P<0,05). Los consumidores no pudieron detectar diferencias entre muestras de diferente origen. Debido al limitado número de observaciones en las muestras encuestadas, los resultados deben considerarse preliminares y si bien no permiten caracterizar adecuadamente las poblaciones de cada país, las mismas revelan tendencias importantes para los rasgos seleccionados de la carne de cerdo procedente de México y EUA disponibles actualmente en el mercado local.
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Animais , Fenômenos Químicos/análise , Análise de Alimentos , Desenvolvimento Muscular , Economia dos AlimentosRESUMO
Se evaluó el efecto de suplementación, régimen de implantes (RI) y condición sexual (CS) sobre la composición proximal y mineral del longissimus dorsi crudo y cocido, de 89 animales (77 toros y 12 novillos) alimentados al azar con pasto (NSUE) o con suplementación estratégica (SUE). Un grupo (n= 49) fueron implantado con una doble dosis de Ralgro® (2Ralgro), con reimplante a los 90 d.; a otro (n=40), con un tratamiento mixto: Revalor® por 90 d., luego 2Ralgro (Revalor-2Ralgro). El análisis de varianza (ANOVA) reveló que la carne cruda de los toros SUE, mostró mayor contenido de humedad (HUM) (P<0,05) (74,23 vs. 73,88 g/100g de muestra), mientras que el Na fue el único mineral afectado (P<0,05) en las muestras cocidas de los NSUE (71,32 vs. 69,16 mg/100g de muestra). RI sólo afectó el contenido de Na y Cu observándose un aumento (P<0,05) en la carne cocida de toros implantados con Revalor-2Ralgro. CS afectó a HUM (P<0,05), mostrando la carne cocida de novillos el mayor contenido. La SUE x RI incrementó(P<0,05) el contenido de proteínas (PC) en la carne cocida de los toros SUE implantados con Revalor-2Ralgro, mientras que la CS x RI incrementó el contenido de lípidos (LIP) y la concentración de K de la carne cruda de novillos. Se observó que ni SUE ni IR produjeron los resultados esperados, es decir, un aumento del PC, y la disminución en LIP en las muestras de carne consideradas; los incrementos observados en la carne cocida se debieron probablemente a la pérdida del agua durante la cocción. Los resultados sugieren que la suplementación estratégica, la administración de implantes hormonales y la castración utilizados para maximizar los índices productivos del ganado, si bien no produjeron un beneficio adicional en lacomposición química de las carnes, tampoco disminuyeron la calidad nutricional de las mismas.
The effect of supplementation, implant regime (IR) and gender (G) on the proximal and mineral composition of the raw and cooked longissimus dorsi muscle, from 89 animals (77 bulls and 12 steers) was studied. A randomly selected group of animals was grass-fed (NSUE) and other was strategically supplemented (SUE). One group (n= 49) was implanted with one double dose of Ralgro® (2Ralgro) and then reimplanted to the 90 d. Another one (n= 40) was treated with a mixture: Revalor® for 90 d. then 2Ralgro before the slaughter (Revalor-2Ralgro). The analysis of the variance (ANOVA) detected a higher moisture (M) content in the raw SUE bull meat (74.23 vs. 73.88 g/100g of sample), while only Na from NSUE was the mineral affected in the cooked meat (71.32 vs. 69.16 g/100g of sample). IR only affected (P<0.05) the Na and Cu content; an increase in the cooked bull meat reimplanted with Revalor-2Ralgro was observed. Gender (G) affected (P<0.05) M, being higher in the cooked steers meat samples. SUE x IR interaction significantly (P<0.05) increased the protein content (PC) in the cooked bull meat (SUE) implanted with Revalor-2Ralgro, while G x IR interaction had provoked an increase in LIP and K contents of the raw steers meat. It is inferred that neither SUE nor IR caused the expected results, it is to say, an increase in PC nor a decrease in LIP in the meat samples considered; the increments observed in the cooked meat was probably due to loss of the water during cooking. Results suggest of SUE, IR and castration used for maximize the cattle productive index, although they did not produce an additional benefit in the chemical composition of the meat samples, did not diminish their nutritional quality either.
Assuntos
Bovinos , Animais , Ração Animal , Carne/análise , Minerais na Dieta/análise , Caracteres Sexuais , Composição de Alimentos , Tecnologia de Alimentos/métodosRESUMO
Se estudiaron efectos de dos tipos de suplementación a pastoreo sobre caracaterísticas al sacrificio, rasgos en canal y rendimiento carnicero de 23 novillos de la raza Criollo Limonero. A los 36 meses de edad, éstos se distribuyeron aleatoriamente a tres grupos durante 158 d: T1= Pastoreo (Echinochloa polystachia) no suplementado, como testigo; T2= Pastoreo más 1,0 Kg/animal/día de concentrado al 11% PC y T3= Pastoreo más 1 h/día ramoneando Leucaena leucocephala. Análisis de varianza covarianza por el método de mínimos cuadrados indicaron que ningún tratamiento de suplementación (T2, T3), afectó (P>0,05) el rendimiento en canal, los rasgos de la canal y variables de rendimiento en cortes. Solo se observó una menor proporción de víceras blancas frente al testigo del grupo suplementado con Leucaena (7.98% vs 7,07%). Se sugiere estudiar otras alternativas de manejo y de alimentación con alta energía que permitan mejorar la calidad de la canal y el rendimiento cárnico de novillos de esta raza Bos taurus lechera tropical.
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Animais , Bovinos , Ração Animal/efeitos adversos , Indústria da Carne , Suplementos Nutricionais , Venezuela , Medicina VeterináriaRESUMO
En la presente investigación se evaluó el efecto de la sustitución de grasa sobre el rendimiento a la cocción (RC), la reducción del diámetro (RD), retención de grasa (RG), retención de humedad (RH), y fuerza de corte (FC) en carne para hamburguesas de res "bajas en grasa", elabordas con diferentes proporciones de un concentrado de ß-glucano. Se formularon carne para hamburguesa con tres niveles de sustitución de grasa (A) 50 por ciento; (B) 70 por ciento y (C) 90 por ciento, comparando con un control de un 20 por ciento de grasa. Las muestras fueron pasadas antes y después de la cocción. La fuerza de corte se evaluó con un equipo Warner-Bratzler. Las formulaciones con mayor concentración de ß-glucano (B y C) resultaron ser más blandas y con mayor retención de humedad (P<0,05) en relación al control. No se encontró diferencias significativas entre formulaciones para el RC y la RD. La ausencia de ß-glucano en el control disminuyó significativamente (P<0,05) la retención de grasa. Sin embargo, los tres tratamientos con ß-glucano mantienen porcentajes similares de RG, RD y RC (P>0,05). Los hallazgos sugieren que el ß-glucano es un ingrediente funcional que puede ser efectivamente usado para mejorar las propiedades físicas de las carnes para hamburguesas "bajas en grasa"
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Suplementos Nutricionais , Substitutos da Gordura , Glucanos , Carne , Ciências da Nutrição , VenezuelaRESUMO
Se sacrificaron 14 toros F1 Senepol x Cebú (descendientes de 3 sementales senepol en 14 vacas predominantes Nellore) producidos a sabana. Sus canales se electro-estimularon, y bistés retirados del músculo longissimus sirvieron para determinar los efectos del período de maduración en bolsas al vacío (2, 7 y 14 días) sobre las características de culinaria, fuerza de corte Warner Bratzler (FCWB) y atributos de palatabilidad calificados por cortadores. Se detectó efecto de semental (P=0,001) sobre los valores FCWB. teniendo por testigos bistés madurados por dos días (2d), los madurados por mas tiempo (7 y 14) tardaron mas en cocerse (P<0,05), tuvieron valores FCWB mas bajos (P<0,05), y fueron calificados por los catadores como mas tiernos (P<0,01), con menor cantidad de tejido conectivo (P<0,01) y de sabor mas intenso (P<0,01). En el grupo de bistés testigo, el 42,9 por ciento clasificaron como Tiernos (WBS<3,88 kg), 21,4 por ciento Intermedios (WBS<3,88 a 4,98 Kg) y 35,7 por ciento Duros (WBS>4.98). Para el día 14, el 71,4 por ciento de los bistés resultaron Tiernos, 21,4 por ciento Intermedios y 7,1 por ciento Duros. La maduración de bistés de toros de este tipo racial y producidos a sabana de la manera descrita, redujo la proporción de lomos duros, de 35,7 por ciento (2d, testigos) a 21,4 por ciento (7d) y 7,1 por ciento (14d)
Assuntos
Bovinos , Bovinos , Tecnologia de Alimentos , Carne , MúsculosRESUMO
A total of 145 beef carcasses derived from cattle produced under tropical conditions in different regions of Venezuela were graded by the current grading system. Rib (longissimus) samples were excised, trimmed to zero fat cover and subjected to spectrophotometric analyses to examine the variation in ash, macro- and micro-mineral contents, according to the beef carcass grade. The analysis of variance indicated that the Venezuelan carcass grade did not affect significantly the ash or individual mineral content of the raw longissimus muscle; only the Na content tended to decrease (P < 0.10) as the beef carcass quality decreased from grade AA to grade C. Overall means +/- standard deviations are given for ash percentage (1.06 +/- 0.16) and content (mg/100g) of Ca (2.77 +/- 1.57), Mg (21.62 +/- 3.11), P (211.4 +/- 35.88), Na (76.06 +/- 30.88), K (243.81 +/- 63.93), Fe (1.93 +/- 0.58), Zn (4.13 +/- 0.82), Cu (0.084 +/- 0.041) and Mn (0.026 +/- 0.016). It was concluded that the variation in mineral composition of beef longissimus observed for this sample of tropical beef cattle, cannot be attributed to the Venezuelan carcass grade.
Assuntos
Carne/análise , Minerais/análise , Músculo Esquelético/química , Matadouros , Animais , Bovinos , Feminino , Masculino , VenezuelaRESUMO
Se estudió la composición proximal (g/100g) y el contenido de algunos minerales (mg/100g) en carne cruda de especies diferentes (n=20/especie). La carne de iguana (Iguana iguana) se obtuvo de ejemplares enteros capturados en finca. Muslos y pechugas, exentos de piel, conformaron las muestras de carne de pollo, mientras que bistés de longissimus dorsi de reses bovinas de varios tipos raciales, representaron la carne de vacuno. Se utilizó un diseño completamente al azar, siendo la especie la única fuente de variación. Los resultados del análisis de varianza por cuadrados mínimos, indicaron que la especie afectó significativamente todas las variables estudiadas (p < 0.05). El promedio de humedad en carnes de iguana y pollo, fue similar (74.7 y 74.9 por ciento) y superior a la de vacuno (73.0 por ciento) (p < 0.01). El mayor contenido medio de proteína (p<0.05) se obtuvo en la carne de vacuno (22.3 por ciento); la carne de iguana, tuvo un valor intermedio (20.8 por ciento). El contenido de grasa en carne de pollo (7.75 ñ 0.20 g/100g) fue superior al de las especies restantes (p<0.01). La carne de iguana presentó un contenido porcentual mayor de cenizas (p<0.05) y de todos los minerales individuales, a excepción de K y Zn, los que se concentraron más en carne de vacuno (p<0.05). No hubo diferencias entre las carnes de pollo y vacuno para los contenidos de Mg, Na, Cu, y Mn. Se concluye que la carne de iguana constituye una fuente alterna de proteina y minerales frente a las especies tradicionales
Assuntos
Galinhas , Iguanas , Carne , Minerais , Ciências da Nutrição , VenezuelaRESUMO
Grupos de bovinos mestizos para sacrificio (n=145), seleccionados al azar, con predominancia fenotípica lechera (n=14) o cebú (n=131), se clasificaron por edad dentaria (2.5,3.0,3.5 y 4.0 años) y según el grado de gordura, descrita en canal por varios criterios, incluyendo la grasa visible intramuscular (marmoleo), para estudiar la variación en contenido de humedad (H), lípidos (L) y de ácidos grasos (AG) en el músculo longssimus dorsi, sin cubierta de grasa. Las medias generales de desviaciones estándar (g/100g de tejido fresco) para H y L fueron 73.9 ñ 1.36 y 2.9 ñ 1.04, respectivamente. El análisis de varianza por cuadrados mínimos indicó que el perfil de AG fue afectado por edad dentaria, tipo racial, marmoleo, gordura del lomo y acabado general de la canal (p<0.05). Animales de mayor edad (4 años o más), con tendencia a un menor tenor graso (2,72 g/100g) intramuscular, presentaron el mayor índice (2.04) de insaturación (AG instaurados/saturados). El tipo racial tuvo poco efecto sobre el perfil de AG. La comparación de medidas cuadráticas mostró concentraciones intramusculares de ácidos mirístico (C14:0) y linolénico (C18:3) mayores (p<0.05) en muestras de mestizos lecheros. Canales con pobre distribución de grasa subcutánea (acabado "en parches") mostraron el índice más alto (0.16) de AG polinsaturados/saturados en el músculo (p<0.05). Los índices de insaturación para muestras de carnes limpias de grasa con los niveles prevalentes de marmoleo (de 1.76 para el nivel "Trazas" a 1.92 para el nivel "Nada") muestran la predominancia de AG insaturados, en proporción relativamente mayor a la estimada para el mismo corte de carne en los Estados Unidos
Assuntos
Animais , Bovinos , Bovinos , Ácidos Graxos não Esterificados , Umidade , Lipídeos , Carne , Ciências da Nutrição , VenezuelaRESUMO
Se determinó el contenido de proteínas y de grasas, en caldos de carnes de vacuno categoría "C" provenientes de los cortes denominados falda y lagarto, obtenidos por cuadruplicado, sin y con la edición de 7 h de sal por litro de agua, a las temperaturas iniciales de 25,50,75 y 100ºC para examinar los efectos individuales o combinados de los factores de extracción. El efecto de corte (P<0,05) mostró escasa diferencia (40 mg/100 mL de caldo) en contenido proteico a favor de la falda, pero su contenido graso (0,39 g/100 mL de caldo) fue triplicado por el de lagarto. No hubo una relación lineal de la temperatura de cocción con la cantidad de componentes extraídos del corte, pero fue clara la mayor extracción de proteína a ebullición. En general, la adición de sal redujo a la mitad el contenido graso de los caldos pero la interacción sal x corte mostró que el efecto reductor de la grasa fue significativo solo en lagarto. La misma interacción mostró una reducción de la proteína extraída de la falda con la adición de sal, no así del lagarto. El estudio demuestra que en ebullición y con sal se obtiene el mayor contenido proteico con un mínimo de grasa en el caldo, particularamente utilizando carne de lagarto