Efeito da estimulação elétrica de carcaça sobre características físico-químicas da carne de bovinos nelore
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Data
2022-11-07
Autores
Oliveira, Camila Pereira de
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Universidade Estadual Paulista (Unesp)
Resumo
A estimulação elétrica (EE) de carcaça é uma tecnologia amplamente usada na indústria frigorífica para acelerar a queda de pH e a taxa de glicólise, afetando positivamente nos parâmetros de qualidade de carne por melhorar a maciez e prevenir o encurtamento pelo frio. Nesse contexto, objetivou-se avaliar o efeito da EE de carcaças na qualidade da carne de bovinos Nelore machos e fêmeas. Foram utilizadas 60 carcaças bovinas, distribuindo-se as meias-carcaças em quatro grupos experimentais de acordo com a classe sexual: 30 machos EE; 30 machos controle, 30 fêmeas EE; e 30 fêmeas controle. A EE foi aplicada em cada meia carcaça direita antes da entrada na câmara fria e compreendeu dez estímulos elétricos de 120V, 60Hz e 5mA, enquanto a meia carcaça esquerda não recebeu estímulo (controle). Na desossa (24h após o abate), amostras do Longissimus thoracis (LT) entre a 12ª e 13ª costelas de todas as carcaças foram coletadas para processamento e análises de qualidade, submetidas à maturação por 14, 21 e 28 dias. Os dados foram examinados por medida repetida no tempo, e as diferenças significativas foram consideradas quando P ≤ 0,05, e tendências quando P < 0,10. Os resultados mostraram que a EE diminuiu (P < 0,05) os valores de força de cisalhamento (FC) em ambos os sexos. Ocorreu interação entre a EE e os tempos de maturação sobre a FC, evidenciando a potencialização da proteólise pelo uso da tecnologia. Foi encontrada uma melhora significativa (P < 0,01) na coloração da carne de bovinos fêmeas, principalmente na luminosidade (L*), teor de amarelo (b*) e no pH da carne. Houve redução na perda por cocção nas fêmeas (P = 0,01) e na perda por gotejamento na carne dos machos (P = 0,04) e fêmeas (P = 0,07). Por outro lado, não foram observadas diferenças significativas relacionadas a capacidade de retenção de água (P > 0,05). O índice de fragmentação miofibrilar da carne tendeu a ser maior nas carcaças EE (P < 0,10). Por fim, não foi observada diferença em relação ao comprimento de sarcômero (P > 0,05). Os resultados indicaram que a EE melhorou as características de qualidade de carne de bovinos zebuínos machos e fêmeas, especialmente maciez, coloração e pH.
Abstract Electrical stimulation (ES) is a wide technology used in the red meat industry to accelerate the pH decline and glycolysis rate, hence improving meat quality by reducing meat toughness and minimizing the effects of cold shortening. This study aim to evaluate the effect of ES on physical traits of meat from Nellore bulls and heifers. Samples from the Longissimus thoracis (LT) were used, 30 ES bulls, 30 control bulls, 30 ES heifers and 30 control heifers. The EE was applied before cooling, by 10 electrical impulses of 120V, 60 Hz and 5mA, 10 seconds each impulse. The left side of the carcass did not receive ES (control). At the deboning LT samples were collected between 12th and 13th rib to further analyses and then aged for 14, 21 and 28 days. The difference between the averages of treatments was compared by Tukey test, using the MIXED procedure of SAS (version 9.4) the statistical model included the fixed effects of electrical stimulation and aging. Data were analysed as repeated measures. The results showed that EE can improve tenderness, by decreasing shear force values of bulls and heifer meat (P < 0.05).There was an interaction between EE and aging times on shear force (SF), evidencing the potentiation of proteolysis by the use of technology. The aging time, regardless of treatment, affected the meat traits (P ≤ 0.05). Furthermore, the ES heifers presented higher L* (lightness) (P < 0.01) and b* (yellowness) (P < 0.01). In addition, the ES heifers’ cooking loss had a reduction (P = 0.015), regardless of the treatments the animals had a similar cooking loss and drip loss (P = 0.04, heifers e P = 0.07, bulls). On the other hand, no significant differences were observed related to water holding capacity (P > 0.05). Myofibrillar fragmentation index from ES animals tend to show higher values (0.05 ≤ P < 0.10). There was no difference in the sacomere lenght (P > 0.05). Electrical stimulation affects the meat quality traits of Nellore bulls and heifers, improving the tenderness, color and pH.
Abstract Electrical stimulation (ES) is a wide technology used in the red meat industry to accelerate the pH decline and glycolysis rate, hence improving meat quality by reducing meat toughness and minimizing the effects of cold shortening. This study aim to evaluate the effect of ES on physical traits of meat from Nellore bulls and heifers. Samples from the Longissimus thoracis (LT) were used, 30 ES bulls, 30 control bulls, 30 ES heifers and 30 control heifers. The EE was applied before cooling, by 10 electrical impulses of 120V, 60 Hz and 5mA, 10 seconds each impulse. The left side of the carcass did not receive ES (control). At the deboning LT samples were collected between 12th and 13th rib to further analyses and then aged for 14, 21 and 28 days. The difference between the averages of treatments was compared by Tukey test, using the MIXED procedure of SAS (version 9.4) the statistical model included the fixed effects of electrical stimulation and aging. Data were analysed as repeated measures. The results showed that EE can improve tenderness, by decreasing shear force values of bulls and heifer meat (P < 0.05).There was an interaction between EE and aging times on shear force (SF), evidencing the potentiation of proteolysis by the use of technology. The aging time, regardless of treatment, affected the meat traits (P ≤ 0.05). Furthermore, the ES heifers presented higher L* (lightness) (P < 0.01) and b* (yellowness) (P < 0.01). In addition, the ES heifers’ cooking loss had a reduction (P = 0.015), regardless of the treatments the animals had a similar cooking loss and drip loss (P = 0.04, heifers e P = 0.07, bulls). On the other hand, no significant differences were observed related to water holding capacity (P > 0.05). Myofibrillar fragmentation index from ES animals tend to show higher values (0.05 ≤ P < 0.10). There was no difference in the sacomere lenght (P > 0.05). Electrical stimulation affects the meat quality traits of Nellore bulls and heifers, improving the tenderness, color and pH.
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Palavras-chave
Nelore, Maciez, Qualidade da carne, Nutrição