Produção Nacional
Revisado por pares
Adição de plasma bovino em salmouras para injeção de coxão duro bovino (m. Biceps femoris) e seus efeitos no ph e na carga microbiana de bifes cozidos, embalados a vácuo e mantidos sob refrigeração
2010; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 21; Issue: 3 Linguagem: Inglês
ISSN
0103-4235
AutoresAndréia Fernanda Silva Iocca, Maria da Penha Longo Mortatti Catanozi, Ana Lúcia da Silva Corrêa Lemos,
Tópico(s)Meat and Animal Product Quality
ResumoThe physical (pH) and microbiological (psychotrofi c microorganisms and lactic bacteria) characteristics of beef outside round (m. Biceps femoris) injected (15%) with brines free of polyphosphates containing and sodium lactate or sodium lactate and sodium diacetate and liquid bovine plasma (PLL and PLO) or dehydrated bovine plasma (PDL, PDO) were evaluated along with beef cuts injected with brines free from plasma, but containing polyphosphates and bacteriostatic agents (CL and CO) and non injected beef cuts (IN), comprising seven treatments of cooked and vacuum packaged beef steaks stored under refrigeration (6oC) during 43 days. No differences in pH were detected among raw or cooked injected treatments, although IN showed lower pH value in raw beef cuts. The addition of liquid or dehydrated bovine plasma did not affect the microbial load after whole muscles pasteurization, but increased the bacterial counts in cooked beef steaks during refrigerated storage, comparing to treatments with no plasma addition (CL and CO). The storage temperature (6oC), usually found during commercialization of meat increased the microorganisms growth rate affecting the microbiological quality, especially when plasma was added to the brine
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