Advanced search
Start date
Betweenand

Beef quality in Bos indicus cattle: biological markers for meat attributes in different ultimate pH ranges

Abstract

The world beef production chain has been directed to explore consumer demands, which are increasingly requiring product quality, variety, and safety. In this scenario, the Brazilian beef production has a challenge in focusing on competitivity and modernity, using technology as a way that leads to sustainability, ethics, and profit. However, there is a lack of information about the quality standards and critical points based on categories formed by the product characteristics originated from the Brazilian beef production. The study of those characteristics will allow development of alternatives to mitigate quality problems in the production and product, as well as identification of limitations in the production systems. The general objectives are: physical-chemical and microbiological characterization based on variation in a primary meat quality attribute, represented by different ultimate pH ranges, determined in the Longissimus dorsi at 48 hours post-mortem. Samples from the different pH ranges (normal, intermediate and high) will be characterized by determination of: muscle glycogen and mitochondrial energy metabolism, water holding capacity, shear force, proteolytic processes, proteome, color and pigment state, protein and lipid oxidation and anti-oxidants enzyme activities, impact of succinate injection and packaging under modified atmosphere, as well as consumer based sensory and marketing analyses. Furthermore, Longissimus dorsi, Psoas major and Gluteus medius will be sampled to determine volatile compounds, fatty acid profile, as well as for microbiological to verify off-flavor perception. The L. dorsi will be used for sensory analyses. The information will be useful for designing decision making models about meat quality programs associated with productive efficiency, with the emphasis on decreasing losses and, increased safety and added-value. The project allows the improvement of methods and techniques for the prediction of meat quality, as well as, the formation of research is an area and training of an interdisciplinary research group focused on the production of beef. (AU)

Articles published in Agência FAPESP Newsletter about the research grant:
Articles published in other media outlets (0 total):
More itemsLess items
VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications (8)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
RIOS-MERA, JUAN D.; SALDANA, ERICK; PATINHO, ILIANI; SELANI, MIRIAM M.; CONTRERAS-CASTILLO, CARMEN J.. nrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristic. MEAT SCIENCE, v. 177, . (17/26667-2, 19/26026-2)
DOS SANTOS-DONADO, PRISCILA R.; DONADO-PESTANA, CARLOS M.; TANAKA, FRANCISCO A. OSSAMU; VENTURINI, ANNA C.; DELGADO, EDUARDO FRANCISQUINE; CONTRERAS-CASTILLO, CARMEN J.. Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing. Food Research International, v. 143, . (10/08182-2, 20/16542-0, 09/13559-0, 17/26667-2, 19/18346-7)
MARTINS, MARIANA MARINHO; SALDANA, ERICK; BORTOLUZZI TEIXEIRA, ANA CLARA; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J.. Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts. MEAT SCIENCE, v. 180, . (17/26667-2)
BARON, CLARA LUCIA CONTRERAS; DOS SANTOS-DONADO, PRISCILA ROBERTINA; RAMOS, PATRICIA MALOSO; DONADO-PESTANA, CARLOS M.; DELGADO, EDUARDO FRANCISQUINE; CONTRERAS-CASTILLO, CARMEN J.. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 56, n. 7, SI, p. 3333-3343, . (17/26667-2, 19/18346-7)
DE SOUSA RIBEIRO, CAIO CESAR; CONTRERAS-CASTILLO, CARMEN JOSEFINA; DOS SANTOS-DONADO, PRISCILA ROBERTINA; VENTURINI, ANNA CECILIA. New alternatives for improving and assessing the color of dark-cutting beef - a review. Scientia Agricola, v. 79, n. 1, . (19/18346-7, 17/26667-2)
RAMOS, PATRICIA MALOSO; DOS SANTOS-DONADO, PRISCILA ROBERTINA; DE OLIVEIRA, GIULIANA MICAI; CONTRERAS-CASTILLO, CARMEN JOSEFINA; SCHEFFLER, TRACY L.; DA LUZ E SILVA, SAULO; MARTELLO, LUCIANE SILVA; DELGADO, EDUARDO FRANCISQUINE. Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum. Scientia Agricola, v. 79, n. 3, . (17/26667-2)
CAIO CÉSAR DE SOUSA RIBEIRO; CARMEN JOSEFINA CONTRERAS-CASTILLO; PRISCILA ROBERTINA DOS SANTOS-DONADO; ANNA CECILIA VENTURINI. New alternatives for improving and assessing the color of dark–cutting beef – a review. Scientia Agricola, v. 79, n. 1, . (19/18346-7, 17/26667-2)
PATINHO, ILIANI; SALDANA, ERICK; SELANI, MIRIAM MABEL; BORTOLUZZI TEIXEIRA, ANA CLARA; MENEGALI, BEATRIZ SCHMIDT; MERLO, THAIS CARDOSO; DARIO RIOS-MERA, JUAN; DARGELIO, MARIANA D. B.; RODRIGUES, HEBER; CONTRERAS-CASTILLO, CARMEN J.. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, v. 147, . (19/26026-2, 17/26667-2)

Please report errors in scientific publications list by writing to: cdi@fapesp.br.