INVESTIGADORES
GRIGIONI Gabriela Maria
artículos
Título:
Effects of transport, lairage and ageing time on stress indicators and on instrumental and sensory quality of beef from steers
Autor/es:
MARIANO ALENDE; VOLPI LAGRECA G; ADRIANA PORDOMINGO; PIGHIN, D; G GRIGIONI; CARDUZA F; ADRIANA PAZOS; BABINEC, F; A.M. SANCHO
Revista:
ARCHIVOS DE MEDICINA VETERINARIA
Editorial:
UNIV AUSTRAL CHILE
Referencias:
Lugar: Valdivia; Año: 2014 vol. 46 p. 217 - 227
ISSN:
0301-732X
Resumen:
We evaluated the effects of two journey times (3 h vs 8 h), two lairage times (2 h vs 14 h) and four ageing periods (4, 6, 8 and 15 d) on instrumental and sensory characteristics of Longissimus dorsi from Angus steers (n = 64). Additionally, we evaluated the effect of journey and lairage time on stressrelated metabolites and hormones. The instrumental analysis included final pH, meat colour, Warner Bratzler shear force, cooking losses, water-holding capacity, and those obtained in the texture profile analysis. The sensory parameters evaluated were odour, flavour, initial and final tenderness, juiciness and connective tissue. Journey time had no effect on most of the analysed variables. The longer lairage time led to dehydration in the steers, increasing haematocrit and total plasma protein, decreased glycemia and increased urinary concentration of cortisol. Regarding instrumental quality of beef, longer lairage time increased springiness and chewiness in the texture profile analysis, while decreasing tenderness and juiciness at sensory evaluation. The longer ageing time (15 days) decreased Warner Bratzler shear force and hardness in the texture profile analysis, and increased tenderness and juiciness in the sensory analysis. These results indicate that, under the experimental conditions used in this study, journey times of up to 8 h did not affect neither physiological indicators of stress nor beef quality, while longer lairage time impaired both physiological indicators of stress and beef quality. Ageing time of 15 days improved tenderness and juiciness of beef