FREEZING STABILITY OF BOVINE MEAT FED WITH LIPIDS PROTECTED AGAINST THE BIOHYDROGENATION OF THE RUMEN.

[In Portuguese. / En portugais.]

Author(s) : GAMA DO CARMO R., PEREIRA A. S., CHAVES J. B. P.

Type of article: Article

Summary

STEERS WERE FED FOR 144 DAYS ON A BASIC DIET SUPPLEMENTED WITH DIFFERENT LEVELS OF SOYBEAN FLOUR, SOYBEAN OIL AND FORMALDEHYDE. MEAT WAS FROZEN AT 243 K (-30 DEG C) AND STORED AT 253 K (-20 DEG C) FROM 20 TO 135 DAYS. AFTER THAWING AT 278 K (5 DEG C), SAMPLES WERE ASSAYED FOR THIOBARBITURIC ACID NUMBER (TBA), PEROXIDE VALUE (PV), FREE FATTY ACID CONTENT (FFA) AND SENSORY EVALUATED (SP). FORMALDEHYDE SHOWED NO INFLUENCE ON TBA, PV, FFA AND SP RESULTS. A SIGNICANT EFFECT OF STORAGE TIME WAS OBSERVED: AS HIGHER FFA AT 135 DAYS ; LOWER PV AND SP UNTIL 90 DAYS ; AND, LOWER TBA UNTIL 45 DAYS. SOYBEAN OIL AND FORMALDEHYDE ADDITION TO SOYBEAN FLOUR DID NOT AFFECT BEEF ACCEPTANCE.

Details

Original title: [In Portuguese. / En portugais.]
Record ID : 1984-0628
Languages: Portuguese
Source: Rev. Ceres - vol. 29 - n. 166
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Breeding; Meat; Beef; Organoleptic property; Soya; Chemical property; Freezing