Abstract：
:Combined effects of gamma irradiation (0, 3, 6 and 9 kGy) and aging (1 and 14 days) on quality attributes of vacuum-packaged beef from Nellore cattle were evaluated. The meat water holding capacity was affected by irradiation, increasing (p < 0.05) purge and cooking loss regardless of the dose used. Irradiation negatively affected myofibrillar fragmentation, but samples irradiated at 9 kGy had (p < 0.05) higher soluble collagen and lower shear force values. The meat metmyoglobin reducing activity was reduced (p < 0.05) by the irradiation process, inducing the metmyoglobin accumulation with increasing dose applied. Samples irradiated at 9 kGy presented (p < 0.05) higher lipid oxidation and lower oxymyoglobin proportion and color redness and chroma values. It was concluded that irradiation at 9 kGy combined with aging can be used as an effective tool for improving the tenderness of Nellore beef, but resulted in a discoloration of the beef.
journal_name
Food Chemjournal_title
Food chemistryauthors
Rodrigues LM,Sales LA,Fontes PR,Torres Filho RA,Andrade MPD,Ramos ALS,Ramos EMdoi
10.1016/j.foodchem.2019.126137subject
Has Abstractpub_date
2020-05-30 00:00:00pages
126137eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32289-7journal_volume
313pub_type
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