Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods.
Meat Sci
; 160: 107955, 2020 Feb.
Article
em En
| MEDLINE
| ID: mdl-31655246
To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10â¯min (FIroom) or at 105⯰C for 12â¯h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (nâ¯=â¯34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21â¯days. An interaction (Pâ¯<â¯0.05) between method and treatment, method and aging and treatment and aging was found. FIroom was the best to detect a difference in fragmentation at all aging days. In addition, FIroom and FIoven both detected the tenderization process that occurs by freezing while the MFI method did not, yet all three methods were similarly related to tenderness as measured by shear force. It is suggested that FIroom is the most effective method (time, cost) to indicate myofibrillar fragmentation, under the conditions imposed herein.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carne Vermelha
/
Manipulação de Alimentos
/
Conservação de Alimentos
/
Miofibrilas
Tipo de estudo:
Guideline
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido