WATER SPRAY-CHILLING OF BEEF CARCASSES AND MEAT AGEING ON WEIGHT LOSS, COLOR AND LONGISSIMUS LUMBORUM ACCEPTANCE
DOI:
https://doi.org/10.5216/cab.v8i4.1085Keywords:
Bovinos, Carcaças, MaturaçãoAbstract
The objective of this experiment was to evaluate the effects of spray-chilling in carcasses weight loss, purge loss, color and appearance of aged striploin (m. Longissi-mus lumborum) steaks. Two lots of intact male, nearly 12 month old, grain finished cattle, were slaughtered, being 16 of the Montana composite breed, in the first slaughter, and 24 crossbreds (½ Nelore X ½ Simental) in the second one. After bleeding, electrical stimulation, skinning and evisceration, the carcasses submitted to one of the two cooling systems: (1) Without spray-chilling (SA); (2) With spray-chilling (CA). Carcasses were weighted before and after cooling. In the boning room steaks of 2.5 cm thick from the striploin were taken, vacuum packaged, and aged for 7, 14, 30 and 60 days. Samples were then removed from the package, placed in an expanded polystyrene trays covered with a PVC film, and exposed in refrigerated displays for 48 hours. CIE Lab color was measured after 24 hours using a hand colorimeter. A visual analysis of the samples was also done for the attributes of color, overall acceptability, and buying option. The spray-chilling was efficient in reducing the weight loss (P<0.05). Effects (P<0.001) of the spray-chilling and aging time on purge loss were observed. The samples from the CA carcasses had higher (P<0.001) purge loss, which had an increase at 30 or more days of aging in this treatment but not in the SA. No effect (P>0.05) of the spray-chilling treatment and aging time was observed on the color visual analysis.
Key-words: Beef quality purge loss, spray-chilling, striploin, vacuum package.
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