Publicação
Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors
| dc.contributor.author | Xavier, Cristina | |
| dc.contributor.author | Gonzales-Barron, Ursula | |
| dc.contributor.author | Muller, Alexandra | |
| dc.contributor.author | Cadavez, Vasco | |
| dc.date.accessioned | 2019-02-27T11:08:22Z | |
| dc.date.available | 2019-02-27T11:08:22Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Previous work has demonstrated that beef carcasses can be promptly and accurately classified into optimal quality and cold-shortened in accordance to the concept of pH/temperature ‘ideal window’ by using carcass characteristics and early post-mortem pH/temperature decay descriptors. The objective of this study was to assess the combined effects of the aforementioned variables on the two main eating quality attributes of meat – namely, tenderness (measured as shear force) and juiciness (measured as cooking loss) – during chill ageing. The pH and temperature in longissimus thoracis muscle of 51 beef carcasses were recorded during 24 h post-mortem, and decay descriptors were then obtained by fitting exponential models. Measures of Warner-Bratzler shear force and cooking loss were obtained from cooked meat after 3, 8 and 13 days of cold ageing. The fitted mixed-effect models revealed that both meat tenderisation and cooking loss increased with ageing (P<0.01) although their rates slowed down in time (P<0.05). Beef carcasses with a higher pH (obtained at different endpoints: 1.5, 3.0, 4.5 or 6.0 h post-mortem) produced aged meat with increased tenderness (P=0.013) and increased water retention during cooking (P=0.016) than those of lower pH. Nonetheless, the slower the pH decay rate, as happens in a cold-shortened carcass, the lower the potential for tenderisation (P=0.038) and water retention (P=0.050) during ageing. Whereas sex affected shear force, with females producing meat of higher tenderness, aged meat of increased water retention was produced by heavier beef carcasses (P<0.001). The good fitting quality of the shear force (R2=0.847) and cooking loss (R2=0.882) models and their similarity among the different endpoints post-mortem indicated that both eating quality attributes can be approached by recording the pH decline of a beef carcass during the first 3.0 hours after slaughter. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Xavier, Cristina; Gonzales-Barron, Ursula A.; Muller, Alexandra; Cadavez, Vasco (2018). Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors. In 69th Annual Meeting of the European Federation of Animal Science: book of abstracts. Dubrovnik. | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/19013 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Beef meat quality | pt_PT |
| dc.title | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Dubrovnik | pt_PT |
| oaire.citation.title | EAAP – 69th Annual Meeting, Dubrovnik 2018 | pt_PT |
| person.familyName | Gonzales-Barron | |
| person.familyName | Cadavez | |
| person.givenName | Ursula | |
| person.givenName | Vasco | |
| person.identifier | R-000-HDG | |
| person.identifier.ciencia-id | 0813-C319-B62A | |
| person.identifier.ciencia-id | 441B-01AB-A12E | |
| person.identifier.orcid | 0000-0002-8462-9775 | |
| person.identifier.orcid | 0000-0002-3077-7414 | |
| person.identifier.rid | A-3958-2010 | |
| person.identifier.scopus-author-id | 9435483700 | |
| person.identifier.scopus-author-id | 9039121900 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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