Qualidade da carne de cordeiros em cortes comerciais submetidos à dois métodos de cocção
Data
2023-04-28
Autores
Leal, Mariana da Silva
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A cocção melhora a digestibilidade, textura e propriedades sensoriais da carne. Adicionalmente, alguns cortes podem ter maior preferência pelo consumidor, devido a facilidade de preparo e características de qualidade, como cor e maciez. Assim, a forma de preparo (método de cocção) e o corte são fatores que podem interagir e afetar a qualidade da carne. Poucos estudos na literatura foram capazes de avaliar esses fatores na carne ovina. Nesse contexto, foram utilizadas quarenta amostras de cortes comerciais de cordeiros cruzados Corriedale com o objetivo de investigar como a cocção pode influenciar nas características de qualidade de carne de dois cortes comerciais. A qualidade de carne foi avaliada nos cortes T-bone (T) e Capitão (C), submetidos a cocção por banho maria e forno, e então avaliados a área muscular (tamanho do corte; MA), pH, força de cisalhamento (SF), perda por evaporação (EL), perda por gotejamento (DL), capacidade de retenção de água, luminosidade, teor de vermelho, teor de amarelo, lipídeos totais (FAT) e índice de fragmentação miofibrilar (MFI). Correlações de Pearson foram utilizadas para avaliar as associações entre as variáveis de qualidade de carne. Adicionalmente, foi conduzida análise de componentes principais (PCA) para estudar as relações entre as variáveis dos cortes comerciais, métodos de cocção e a qualidade de carne num contexto multifatorial. Observou-se que não houve interações dos métodos de cocção e corte sobre as características de qualidade avaliadas. Contudo, as variáveis de coloração (L*, a*, b*), MA, pH, SF e FAT apresentaram diferença significativa (p<0,03) em relação ao corte, por sua vez as variáveis de perdas por cocção (EL e DL) apresentaram diferença significativa (p<0,01) em relação ao método de cocção. No estudo multivariado, verificou-se que os três primeiros componentes principais (PC1; PC2 e PC3) explicaram cerca de 56% da variabilidade total dos dados de qualidade de carne, no universo de 11 variáveis. A variável MA juntamente com as variáveis de maciez e teor de lipídeos definiram o PC1, as variáveis relacionadas as perdas por cocção (EL + DL) contribuíram para definir o PC2, enquanto as variáveis relacionadas a maciez contribuíram para definir o PC3 (MFI + SF). Assim, concluiu-se que amostras com maior área muscular são associadas a maior perda por cocção, e amostras com maior teor de lipídeos são associadas a maior maciez. Os cortes T e C em banho-maria demonstraram melhores resultados em termos de maciez e rendimento.
Cooking improves the digestibility, texture and sensory properties of meat. Additionally, some cuts may be preferred by consumers due to ease of preparation and quality characteristics, such as color and tenderness. Thus, the preparation method (cooking method) and the cut are factors that can interact and affect meat quality. Few studies in the literature have been able to evaluate these factors in lamb. In this context, forty samples of commercial cuts from Corriedale crossbred lambs were used to investigate how cooking can influence the meat quality characteristics of two commercial cuts. Meat quality was evaluated in the T-bone (T) and Captain (C) cuts, submitted to cooking by water bath and oven, and then evaluated for muscle area (cut size; MA), pH, shear force (SF), evaporative loss (EL), drip loss (DL), water holding capacity, brightness, red content, yellow content, total lipids (FAT), and myofibrillar fragmentation index (MFI). Pearson correlations were used to evaluate the associations between the meat quality variables. Additionally, principal component analysis (PCA) was conducted to study the relationships among the variables of commercial cuts, cooking methods, and meat quality in a multifactorial context. It was observed that there were no interactions of cooking methods and cut on the quality characteristics evaluated. However, the variables of coloration (L*, a*, b*), MA, pH, SF and FAT showed significant difference (p<0.03) in relation to the cut, in turn the variables of cooking losses (EL and DL) showed significant difference (p<0.01) in relation to the cooking method. In the multivariate study, it was found that the first three principal components (PC1; PC2 and PC3) explained about 56% of the total variability of the meat quality data, in a universe of 11 variables. The MA variable together with the tenderness and lipid content variables defined PC1, the variables related to cooking losses (EL + DL) contributed to define PC2, while the variables related to tenderness contributed to define PC3 (MFI + SF). Thus, it was concluded that samples with larger muscle area are associated with higher cooking loss, and samples with higher lipid content are associated with higher tenderness. The T and C cuts in a water bath showed better results in terms of tenderness and yield.
Cooking improves the digestibility, texture and sensory properties of meat. Additionally, some cuts may be preferred by consumers due to ease of preparation and quality characteristics, such as color and tenderness. Thus, the preparation method (cooking method) and the cut are factors that can interact and affect meat quality. Few studies in the literature have been able to evaluate these factors in lamb. In this context, forty samples of commercial cuts from Corriedale crossbred lambs were used to investigate how cooking can influence the meat quality characteristics of two commercial cuts. Meat quality was evaluated in the T-bone (T) and Captain (C) cuts, submitted to cooking by water bath and oven, and then evaluated for muscle area (cut size; MA), pH, shear force (SF), evaporative loss (EL), drip loss (DL), water holding capacity, brightness, red content, yellow content, total lipids (FAT), and myofibrillar fragmentation index (MFI). Pearson correlations were used to evaluate the associations between the meat quality variables. Additionally, principal component analysis (PCA) was conducted to study the relationships among the variables of commercial cuts, cooking methods, and meat quality in a multifactorial context. It was observed that there were no interactions of cooking methods and cut on the quality characteristics evaluated. However, the variables of coloration (L*, a*, b*), MA, pH, SF and FAT showed significant difference (p<0.03) in relation to the cut, in turn the variables of cooking losses (EL and DL) showed significant difference (p<0.01) in relation to the cooking method. In the multivariate study, it was found that the first three principal components (PC1; PC2 and PC3) explained about 56% of the total variability of the meat quality data, in a universe of 11 variables. The MA variable together with the tenderness and lipid content variables defined PC1, the variables related to cooking losses (EL + DL) contributed to define PC2, while the variables related to tenderness contributed to define PC3 (MFI + SF). Thus, it was concluded that samples with larger muscle area are associated with higher cooking loss, and samples with higher lipid content are associated with higher tenderness. The T and C cuts in a water bath showed better results in terms of tenderness and yield.
Descrição
Palavras-chave
forno, banho-maria, corriedale, multivariada, carne, carne - qualidade, cordeiros, water bath, oven cooking, tenderness, lamb