Camila P. Oliveira, Welder A. Baldassini, Luis Artur Chardulo, Marcelo Coutinho, Gregori Rovadoscki, Juliana A. Torrecilhas, Guilherme L. Pereira, Rogério A. Curi, Rodrigo N. S. Torres, Otávio R. Machado Neto
{"title":"中压电刺激和老化可提高杂交公牛的肉质","authors":"Camila P. Oliveira, Welder A. Baldassini, Luis Artur Chardulo, Marcelo Coutinho, Gregori Rovadoscki, Juliana A. Torrecilhas, Guilherme L. Pereira, Rogério A. Curi, Rodrigo N. S. Torres, Otávio R. Machado Neto","doi":"10.1007/s11947-024-03707-3","DOIUrl":null,"url":null,"abstract":"<div><p>The combination of post-slaughter and post-mortem technologies offers a strategy to enhance beef quality. In this study, carcass medium-voltage electrical stimulation — MVES (120 V, 60 Hz, 5 A) and aging were evaluated on both objective and sensory meat quality parameters in crossbred bulls. Sixty carcasses of F1 Angus × Nellore bulls were used. The MVES was applied pre chilling for 10 s to the cranial region of the left half-carcass of each animal, while the right half-carcass did not receive electrical stimuli (control). After 48 h of chilling, <i>Longissimus thoracis</i> samples (12–13th ribs; cranial direction) were collected and aged 14 and 21 days for fresh meat color assessment (<i>L*</i>, <i>a*</i>, <i>b*</i>, <i>C*</i>, and <i>h*</i>), purge losses, Warner–Bratzler shear force (WBSF) and cook loss. A sensory test with untrained consumers (<i>n</i> = 138) was conducted to assess tenderness (TE), flavor (FL), juiciness (JU), and overall acceptance (OA). Interaction (<i>P</i> < 0.05) between MVES and aging was observed for meat color variables such as <i>b*</i> and <i>C*</i>. Meat samples presented higher <i>b*</i> and <i>C*</i> values (<i>P</i> < 0.05) using MVES and aging compared to control at 21 days of aging (<i>b*</i> = 6.81 vs. 6.07 ± 0.14; and <i>C*</i> = 16.19 vs. 14.85 ± 0.51), while purge and cooking losses remained unaffected (<i>P</i> > 0.05). Additionally, there was a reduction (<i>P</i> < 0.05) in WBSF in response to MVES at 21 days of aging (4.41 vs. 3.92 ± 0.10 kg). Although carcass MVES did not influence (<i>P</i> > 0.05) eating quality of meat (TE, FL, JU and OA), the combination with aging enhanced meat color in crossbred bulls. Besides, MVES reduced WBSF values after 21 days of aging, indicating improved objective tenderness despite the lack of impact on sensory evaluations.\n</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 5","pages":"4491 - 4501"},"PeriodicalIF":5.3000,"publicationDate":"2024-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Medium Voltage Electrical Stimulation and Aging Enhance Meat Quality in Crossbred Bulls\",\"authors\":\"Camila P. Oliveira, Welder A. Baldassini, Luis Artur Chardulo, Marcelo Coutinho, Gregori Rovadoscki, Juliana A. Torrecilhas, Guilherme L. Pereira, Rogério A. Curi, Rodrigo N. S. Torres, Otávio R. Machado Neto\",\"doi\":\"10.1007/s11947-024-03707-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The combination of post-slaughter and post-mortem technologies offers a strategy to enhance beef quality. In this study, carcass medium-voltage electrical stimulation — MVES (120 V, 60 Hz, 5 A) and aging were evaluated on both objective and sensory meat quality parameters in crossbred bulls. Sixty carcasses of F1 Angus × Nellore bulls were used. The MVES was applied pre chilling for 10 s to the cranial region of the left half-carcass of each animal, while the right half-carcass did not receive electrical stimuli (control). After 48 h of chilling, <i>Longissimus thoracis</i> samples (12–13th ribs; cranial direction) were collected and aged 14 and 21 days for fresh meat color assessment (<i>L*</i>, <i>a*</i>, <i>b*</i>, <i>C*</i>, and <i>h*</i>), purge losses, Warner–Bratzler shear force (WBSF) and cook loss. A sensory test with untrained consumers (<i>n</i> = 138) was conducted to assess tenderness (TE), flavor (FL), juiciness (JU), and overall acceptance (OA). Interaction (<i>P</i> < 0.05) between MVES and aging was observed for meat color variables such as <i>b*</i> and <i>C*</i>. Meat samples presented higher <i>b*</i> and <i>C*</i> values (<i>P</i> < 0.05) using MVES and aging compared to control at 21 days of aging (<i>b*</i> = 6.81 vs. 6.07 ± 0.14; and <i>C*</i> = 16.19 vs. 14.85 ± 0.51), while purge and cooking losses remained unaffected (<i>P</i> > 0.05). Additionally, there was a reduction (<i>P</i> < 0.05) in WBSF in response to MVES at 21 days of aging (4.41 vs. 3.92 ± 0.10 kg). Although carcass MVES did not influence (<i>P</i> > 0.05) eating quality of meat (TE, FL, JU and OA), the combination with aging enhanced meat color in crossbred bulls. Besides, MVES reduced WBSF values after 21 days of aging, indicating improved objective tenderness despite the lack of impact on sensory evaluations.\\n</p></div>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"18 5\",\"pages\":\"4491 - 4501\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-12-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11947-024-03707-3\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11947-024-03707-3","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Medium Voltage Electrical Stimulation and Aging Enhance Meat Quality in Crossbred Bulls
The combination of post-slaughter and post-mortem technologies offers a strategy to enhance beef quality. In this study, carcass medium-voltage electrical stimulation — MVES (120 V, 60 Hz, 5 A) and aging were evaluated on both objective and sensory meat quality parameters in crossbred bulls. Sixty carcasses of F1 Angus × Nellore bulls were used. The MVES was applied pre chilling for 10 s to the cranial region of the left half-carcass of each animal, while the right half-carcass did not receive electrical stimuli (control). After 48 h of chilling, Longissimus thoracis samples (12–13th ribs; cranial direction) were collected and aged 14 and 21 days for fresh meat color assessment (L*, a*, b*, C*, and h*), purge losses, Warner–Bratzler shear force (WBSF) and cook loss. A sensory test with untrained consumers (n = 138) was conducted to assess tenderness (TE), flavor (FL), juiciness (JU), and overall acceptance (OA). Interaction (P < 0.05) between MVES and aging was observed for meat color variables such as b* and C*. Meat samples presented higher b* and C* values (P < 0.05) using MVES and aging compared to control at 21 days of aging (b* = 6.81 vs. 6.07 ± 0.14; and C* = 16.19 vs. 14.85 ± 0.51), while purge and cooking losses remained unaffected (P > 0.05). Additionally, there was a reduction (P < 0.05) in WBSF in response to MVES at 21 days of aging (4.41 vs. 3.92 ± 0.10 kg). Although carcass MVES did not influence (P > 0.05) eating quality of meat (TE, FL, JU and OA), the combination with aging enhanced meat color in crossbred bulls. Besides, MVES reduced WBSF values after 21 days of aging, indicating improved objective tenderness despite the lack of impact on sensory evaluations.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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