Fecha/hora: 08/06/2024 10:05:00

Biblioteca(s): 	INIA Las Brujas.	
Tipo de la producción científica: 	Artículos en Revistas Indexadas Internacionales	
Circulación/Nivel: 	Internacional - --	
Fecha corriente: 	25/10/2023	
Fecha de la última actualización: 	25/10/2023	
Autoria: 	LUZARDO, S.; SAADOUN, A.; CABRERA, M. C.; TEREVINTO, A.; BRUGNINI, G.; RODRIGUEZ, J.; DE SOUZA, G.; ROVIRA, P.J.; RUFO, C.	
Afiliación: 	SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ALI SAADOUN, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay; MARÍA C. CABRERA, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay; ALEJANDRA TEREVINTO, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; Facultad de Ciencias, Universidad de la República, Montevideo, Uruguay; GIANNINA BRUGNINI, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay; JESICA RODRIGUEZ, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay; GUILLERMO DE SOUZA CAMARGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PABLO JUAN ROVIRA SANZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CATERINA RUFO, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Uruguay.	
Título: 	Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth.	
Año de publicación: 	2023	
Fuente/Imprenta: 	Journal of the Science of Food and Agriculture, 2023.  https://doi.org/10.1002/jsfa.12999  --  OPEN ACCESS.	
ISSN: 	0022-5142	
DOI: 	10.1002/jsfa.12999	
Idioma: 	Inglés	
Notas: 	Article history: Manuscript received 04 June 2023, Manuscript revised 09 August 2023, Manuscript accepted 19 September 2023, Accepted manuscript online 22 September 2023, Version of Record online 06 October 2023. -- Correspondence authors: Luzardo, S.; Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Tacuarembó, Uruguay; email:sluzardo@inia.org.uy ; Saadoun, A.; Sistema Ganadero Extensivo y Agroalimentos, Instituto Nacional de Investigación Agropecuaria (INIA), Estación Experimental INIA Tacuarembó, Ruta 5 km 386, Tacuarembó, Uruguay; email:asaadoun@fcien.edu.uy -- FUNDING: Financial support for this project was provided by the National Agency for Research and Innovation - ANII (Project ALI_1_2019_1_158489) and NH Foods-Breeders and Packers Uruguay meat packing plant. -- Document type: Article Bronze Open Access. -- LICENSE: This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License. (http://creativecommons.org/licenses/by-nc-nd/4.0/) --	
Contenido: 	ABSTRACT.- BACKGROUND: The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) and vacuum packaged with antimicrobial (VPAM) on meat quality, oxidative status and microbial loads. Treatments resulted from the combination of storage condition and packaging type: VP + CH, VP + CHF, VPAM + CH and VPAM + CHF. RESULTS: Warner-Bratzler shear force values decreased in all treatments after 28 d of chilling. Except for VP + CH, L* values (lightness) of meat color did not differ in each treatment as the storage time increased. Meat from VP + CH had greater a* values than CHF treatments on day 120 of storage. A consumer panel did not detect differences in tenderness, flavor and overall liking between VP and VPAM beef, but they preferred CHF steaks rather than CH beef. TBARS values did not differ between VP and VPAM and between CH and CHF at any time during the storage period. At the end of storage time, all treatments except VP + CHF presented a greater concentration of thiols than at 48 h post-mortem. On day 120 of storage, VP + CH had greater catalase enzyme activity than CHF treatments while VP + CH and VP + CHF showed a greater superoxide dismutase activity than VPAM + CHF. Storage condition (CH or CHF) had a greater impact on microbial counts than the type of packaging. CONCLUSION: Freezing meat after an ageing period represents a suitable strategy to extend beef storage life without a detrimental impact on its quality. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.	
Palabras-Clave: 	Beef; Meat quality; Microbial growth; Oxidation; SISTEMA GANADERO EXTENSIVO - INIA; Storage life.	
Categoría del tema: 	--	
URL: 	https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12999	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (103705-1) - PXI - AP - DD - Jr. Science of Food & Agriculture/2023 -  -  - DIS