Publicação
Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors
| Resumo: | 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. |
|---|---|
| Autores principais: | Xavier, Cristina |
| Outros Autores: | Gonzales-Barron, Ursula; Muller, Alexandra; Cadavez, Vasco |
| Assunto: | Beef meat quality |
| Ano: | 2018 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173171783794688 |
|---|---|
| author | Xavier, Cristina |
| author2 | Gonzales-Barron, Ursula Muller, Alexandra Cadavez, Vasco |
| author2_role | author author author |
| author_facet | Xavier, Cristina Gonzales-Barron, Ursula Muller, Alexandra Cadavez, Vasco |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Xavier, Cristina\"},{\"Person.name\":\"Gonzales-Barron, Ursula\",\"Person.identifier.orcid\":\"0000-0002-8462-9775\"},{\"Person.name\":\"Muller, Alexandra\"},{\"Person.name\":\"Cadavez, Vasco\",\"Person.identifier.orcid\":\"0000-0002-3077-7414\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Xavier, Cristina Gonzales-Barron, Ursula Muller, Alexandra Cadavez, Vasco |
| datacite.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2019-02-27T11:08:22Z |
| datacite.date.embargoed.fl_str_mv | 2019-02-27T11:08:22Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Beef meat quality |
| datacite.titles.title.fl_str_mv | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Xavier, Cristina Gonzales-Barron, Ursula Muller, Alexandra Cadavez, Vasco |
| dc.date.Accepted.fl_str_mv | 2018-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2019-02-27T11:08:22Z |
| dc.date.embargoed.fl_str_mv | 2019-02-27T11:08:22Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/19013 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Beef meat quality |
| dc.title.fl_str_mv | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | 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. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
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| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/c4ff4069-9a07-4845-9918-3add4b475e2c/download |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/19013 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
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| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/19013 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Xavier, Cristina Gonzales-Barron, Ursula Gonzales-Barron, Ursula https://www.ciencia-id.pt/0813-C319-B62A 0813-C319-B62A http://orcid.org/0000-0002-8462-9775 0000-0002-8462-9775 Muller, Alexandra Cadavez, Vasco Cadavez, Vasco https://www.ciencia-id.pt/441B-01AB-A12E 441B-01AB-A12E http://orcid.org/0000-0002-3077-7414 0000-0002-3077-7414 |
| publishDate | 2018 |
| reponame_str | Biblioteca Digital do IPB |
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| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTPrevious 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.application/pdfpt_PTModelling beef meat quality traits during ageing by early post-mortem pH decay descriptorsXavier, CristinaPersonalGonzales-Barron, UrsulaDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aDSpacehttp://dspace.org/items/17c6b98f-4fb5-41d3-839a-6f77ec70021aGonzales-BarronUrsulaCiência IDhttps://www.ciencia-id.pt0813-C319-B62AORCIDhttp://orcid.org0000-0002-8462-9775Scopus Author IDhttps://www.scopus.com9435483700Scopus Author IDhttps://www.scopus.com26031899800Scopus Author IDhttps://www.scopus.com57204031059Muller, AlexandraPersonalCadavez, VascoDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebDSpacehttp://dspace.org/items/57b410e9-f6b7-42ff-ab3d-b526278715ebCadavezVascoCiência IDhttps://www.ciencia-id.pt441B-01AB-A12EORCIDhttp://orcid.org0000-0002-3077-7414Researcher IDhttps://www.researcherid.comA-3958-2010Scopus Author IDhttps://www.scopus.com9039121900HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2019-02-27T11:08:22Z20182018-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/19013http://purl.org/coar/access_right/c_abf2open accessBeef meat quality308621 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2018http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/c4ff4069-9a07-4845-9918-3add4b475e2c/downloadEAAP – 69th Annual Meeting, Dubrovnik 2018Dubrovnik |
| spellingShingle | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors Xavier, Cristina Beef meat quality |
| status | SINGLETON |
| subject.fl_str_mv | Beef meat quality |
| title | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| title_full | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| title_fullStr | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| title_full_unstemmed | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| title_short | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| title_sort | Modelling beef meat quality traits during ageing by early post-mortem pH decay descriptors |
| topic | Beef meat quality |
| topic_facet | Beef meat quality |
| url | http://hdl.handle.net/10198/19013 |
| visible | 1 |