Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality

Autores

  • Janderson Ananias de Oliveira Bombonato Indústria Alimentícia S/A
  • Angelo Polizel Neto Universidade Federal de Rondonópolis
  • Claudinele Cassia Bueno da Rosa Universidade Federal de Mato Grosso - Campus Sinop
  • Natália Baldasso Fortuna Universidade Federal de Mato Grosso, Campus Sinop
  • Andressa Groth Universidade Federal de Mato Grosso, Campus Sinop
  • Rafael dos Santos Bombonato Indústria Alimentícia S/A
  • Felipe Cecconelo Bento Universidade Federal de Mato Grosso - Campus Cuiabá
  • Helen Fernanda Barros Gomes Universidade Federal de Rondonópolis

DOI:

https://doi.org/10.36560/14520211345

Palavras-chave:

beef, cycles, losses on cooling, microrganisms

Resumo

This study was designed to evaluate the cold-water spraying (2 °C) on bovine carcasses during cooling, and its effects on meat quality. In protocols I, II, and III, 60-second spraying cycles were performed 10 min apart, with every cycle lasting 13 h, 15 h, and 17 h, respectively. In protocol IV, a software-controlled refrigeration unit was used, determining the interval and duration of the spray cycles. Data evaluated by counting colony forming units before the cooling period and after 24 h of carcass cooling were carcass features, such as body weight at slaughter, warm and cold carcass weight, weight losses on cooling, pH, temperature, and microbiological quality. Meat samples were collected to evaluate the Musculus longissimus thoracis for color, fat thickness, losses on cooking, loss of exudation, and shearing force, shortly after boning, and after 14 days of maturation. The protocols were effective in controlling the weight loss during cooling. The 17-hour protocol presented weight loss similar to that of the software-controlled. No significant difference was observed for the shearing force (kgF) evaluated in the same maturation period. The protocols tested did not create a favorable environment for the growth of psychrotrophic and enterobacteria in the evaluated carcasses. The use of the spray contributes to the reduction of mesophiles after 24 h of cooling. Differences between the results of the protocols for losses on exudation, losses on cooking, and color were observed, and the software-controlled protocol presented the highest loss values due to exudation, cooking, and luminosity.

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Publicado

2021-04-30

Como Citar

de Oliveira, J. A., Polizel Neto, A. ., Bueno da Rosa, C. C., Fortuna, N. B., Groth, A., dos Santos, R., Bento, F. C., & Gomes, H. F. B. . (2021). Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality. Scientific Electronic Archives, 14(5), 12–21. https://doi.org/10.36560/14520211345

Edição

Seção

Agricultural Science