Comparison of different methods for determining the extent of myofibrillar fragmentation of chilled and frozen/thawed beef across postmortem aging periods

Autor:	Carmen Josefina Contreras Castillo, Robledo de Almeida Torres Filho, Eduardo Mendes Ramos, David L. Hopkins, Alcinéia de Lemos Souza Ramos, Carolina Naves Aroeira, Paulo Rogério Fontes
Rok vydání:	2020
Předmět:	Male Time Factors Food Handling Chemistry Longissimus Thoracis musculoskeletal system Postmortem Changes Red Meat Myofibrils Refrigeration Food Preservation Freezing Animals Cattle PROTEÍNAS MUSCULARES Food science Fragmentation (cell biology) Muscle Skeletal Myofibril Food Science Index method
Zdroj:	Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP
ISSN:	0309-1740
DOI:	10.1016/j.meatsci.2019.107955
Popis:	To evaluate different methods for the determination of postmortem myofibrillar fragmentation, three protocols were compared: fragmentation index method (FI) after drying the filtrate residue at room temperature for 10 min (FIroom) or at 105 °C for 12 h (FIoven); and myofibrillar fragmentation index (MFI) by the absorbance method. Beef Longissimus thoracis steaks (n = 34) were randomized into two treatments (frozen/thawed and unfrozen) and aged for 0, 7, 14 or 21 days. An interaction (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b075b82a454dc25c2846406b93d3274b https://doi.org/10.1016/j.meatsci.2019.107955 Zobrazit plný text záznamu Full Text from ScienceDirect