Efeito da desossa e da marinação sobre as características de processamento, físico-químicas e sensoriais do músculo Biceps femoris. / Effects of brine composition and deboning on processing, physical-chemical and sensory characteristics of biceps femoris muscle (outside round).

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

The accelerated process to obtain meat offer advantages to the meat industry, and can reduce some of the stages of production through electrical stimulation of carcass, hot boning and enhancement process. In this work muscles from top round (Bíceps femoris) from Nelore steers were deboned using conventional and hot processing and marinated. The effect of deboning process and two brine solutions containing 1,6% calcium chloride and 2,4% sodium chloride and 1,8% sodium tripolyphosphate and 2,4% sodium chloride were evaluated. Proximate percent composition, collagen, pH, colour, texture (Warner Bratzler shear force), cooking loss, tenderness, juiciness and flavor in each muscle were analysed. Enhacement process reduced shear force value, increased tenderness and juiciness from sensory panel. Otherwise the shear force was reduced with hot deboned and tenderness and juiciness reduced by conventional deboning. Colour analysis was affected by enhancement process, a* and b* value showed decreased indicating darkness red colour, specially with calcium chloride brine. Hot deboning can be succesfully used in beef meat in addition to low electrical stimulaton carcass without negative alteration in meat. Enhancement process with calcium chloride, sodium tripolyphosphate and sodium chloride can improve the major of analysed attributes, but provoke colour modifications.

ASSUNTO(S)

músculo (carne bovina) desossa food cut meat and sub products muscle (beef meat) brine carnes e derivados boning salmoura processamento de alimentos food processing corte de alimentos

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