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| Registros recuperados : 90 | |
| 5. |  | PIGURINA, G. Engorde de vacas de refugo. In: Instituto Nacional de Investigación Agropecuaria, Uruguay. Calidad y rendimiento de carne vacuna y ovina en sistemas de intensificación variable: Informe de avance del proyecto período 1998-1999. Montevideo (Uruguay): INIA, 1999. p. 184-190| Biblioteca(s): INIA Tacuarembó. |
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| 13. | | PIGURINA, G. Situación de la cría en Uruguay In: QUINTANS, G. (Ed.). Estrategia para acortar el anestro posparto en vacas de carne. Montevideo (Uruguay): INIA, 2000. p. 1-6 (INIA Serie Técnica ; 108)| Biblioteca(s): INIA La Estanzuela. |
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| 19. | | PIGURINA, G. Uso de suplementos no tradicionales. In: INIA Tacuarembó. Unidad Experimental La Magnolia. Día de Campo, 20 setiembre, Tacuarembo. Alimentación invernal. Tacuarembó (Uruguay): INIA, 1994. p. 1-16-1-17 (INIA Serie Actividades de Difusión ; 32)| Biblioteca(s): INIA Tacuarembó. |
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| 20. | | BRITO, G.; PIGURINA, G. Condición corporal en el manejo del rodeo de cría. ln: INIA TACUAREMBÓ; UTU-ESCUELA AGRARIA "LA CAROLINA". JORNADA, 8 de noviembre, Escuela Agraria "La Carolina", 1995. Pasturas y bovinos para carne en Cristalino. Tacuarembó (Uruguay): INIA, 1995. p. 21-34 (INIA Serie Actividades de Difusión ; 80) INIA Tacuarembó; UTU. Escuela Agraria La Carolina| Biblioteca(s): INIA Tacuarembó. |
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| Registros recuperados : 90 | |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
25/10/2023 |
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Actualizado : |
25/10/2023 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
LUZARDO, S.; SAADOUN, A.; CABRERA, M. C.; TEREVINTO, A.; BRUGNINI, G.; RODRIGUEZ, J.; DE SOUZA, G.; ROVIRA, P.J.; RUFO, C. |
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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. |
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Título : |
Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth. |
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Fecha de publicación : |
2023 |
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Fuente / Imprenta : |
Journal of the Science of Food and Agriculture, 2023. https://doi.org/10.1002/jsfa.12999 -- OPEN ACCESS. |
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ISSN : |
0022-5142 |
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DOI : |
10.1002/jsfa.12999 |
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Idioma : |
Inglés |
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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/) -- |
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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. MenosABSTRACT.- 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 t... Presentar Todo |
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Palabras claves : |
Beef; Meat quality; Microbial growth; Oxidation; SISTEMA GANADERO EXTENSIVO - INIA; Storage life. |
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Asunto categoría : |
-- |
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URL : |
https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12999
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Marc : |
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001 1064359
005 2023-10-25
008 2023 bl uuuu u00u1 u #d
022 $a0022-5142
024 7 $a10.1002/jsfa.12999$2DOI
100 1 $aLUZARDO, S.
245 $aEffect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth.$h[electronic resource]
260 $c2023
500 $aArticle 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/) --
520 $aABSTRACT.- 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.
653 $aBeef
653 $aMeat quality
653 $aMicrobial growth
653 $aOxidation
653 $aSISTEMA GANADERO EXTENSIVO - INIA
653 $aStorage life
700 1 $aSAADOUN, A.
700 1 $aCABRERA, M. C.
700 1 $aTEREVINTO, A.
700 1 $aBRUGNINI, G.
700 1 $aRODRIGUEZ, J.
700 1 $aDE SOUZA, G.
700 1 $aROVIRA, P.J.
700 1 $aRUFO, C.
773 $tJournal of the Science of Food and Agriculture, 2023. https://doi.org/10.1002/jsfa.12999 -- OPEN ACCESS.
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