Delayed carcass chilling improves tenderness of the beef gluteus medius muscle

Authors

  • Sérgio Bertelli Pflanzer Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos, Cidade Universitária Zeferino Vaz, s/no, Caixa Postal 6.121, CEP 13083-862 Campinas, SP.
  • Carolina Lugnani Gomes Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Alimentos e Nutrição, Cidade Universitária Zeferino Vaz, s/no, Caixa Postal 6.121, CEP 13083-862 Campinas, SP.
  • Pedro Eduardo de Felício Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Tecnologia de Alimentos, Cidade Universitária Zeferino Vaz, s/no, Caixa Postal 6.121, CEP 13083-862 Campinas, SP.

DOI:

https://doi.org/10.1590/S1678-3921.pab2019.v54.26481

Keywords:

beef carcass, chilling rates, sarcomere length, top sirloin, Volodkevich

Abstract

The objective of this work was to evaluate the effects of a slower chilling rate on the physical traits of 14-day aged top sirloin (gluteus medius) from F1 Angus x Nellore young bulls. Slight and lean beef carcasses (n = 30) were split in half and selected for control (2°C for 24 hours) and treatment (10°C for 10 hours followed by 2°C for 14 hours). Carcass temperature and pH decline were monitored in the longissimus dorsi (LD). Sarcomere length, color, and instrumental tenderness (Warner-Bratzler shear force and Volodkevich bite jaws) were measured on the gluteus medius (GM). pH 6.0 was reached when the LD temperature was very low, 3°C for the control and 6°C for the treatment. Differences in color and cooking losses were not significant. A trend was noticed for shorter sarcomere length and greater Warner-Bratzler shear force in the GM control. However, a lower value for Volodkevich bite jaws was found in the GM subjected to the treatment. The cooling regimes adopted were not sufficiently different to cause changes in color traits; however, the slow chilling of carcass improved tenderness and can be a good alternative to produce high-value cuts.

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Published

2019-05-03

How to Cite

Pflanzer, S. B., Gomes, C. L., & Felício, P. E. de. (2019). Delayed carcass chilling improves tenderness of the beef <i>gluteus medius</i> muscle. Pesquisa Agropecuaria Brasileira, 54(X), e00099. https://doi.org/10.1590/S1678-3921.pab2019.v54.26481