Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Autores
Messina, Valeria Marisa; Sancho, A.; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, A.; Paschetta, F.; Chamorro, V.; Walsoe, Noemi Elizabeth
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present research was to evaluate bovine muscles to be submitted to freeze drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analyzed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinous and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be applied in an instant meal.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Fil: Sancho, A.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Fillipini, S.. Universidad Nacional de Luján; Argentina
Fil: Pazos, A.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Paschetta, F.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Chamorro, V.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Materia
FREEZE DRIED
COLOUR
BOVINE MUSCLES
WATER ACTIVITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/42841
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/42841
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parametersMessina, Valeria MarisaSancho, A.Grigioni, Gabriela MariaFillipini, S.Pazos, A.Paschetta, F.Chamorro, V.Walsoe, Noemi ElizabethFREEZE DRIEDCOLOURBOVINE MUSCLESWATER ACTIVITYhttps://purl.org/becyt/ford/4.2https://purl.org/becyt/ford/4The aim of the present research was to evaluate bovine muscles to be submitted to freeze drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analyzed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinous and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be applied in an instant meal.Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaFil: Sancho, A.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Fillipini, S.. Universidad Nacional de Luján; ArgentinaFil: Pazos, A.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Paschetta, F.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Chamorro, V.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; ArgentinaCambridge University Press2014-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/42841Messina, Valeria Marisa; Sancho, A.; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, A.; et al.; Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters; Cambridge University Press; Animal; 9; 04; 12-2014; 723-7271751-7311CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1017/S1751731114002912info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:01:53Zoai:ri.conicet.gov.ar:11336/42841instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:01:53.461CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
title Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
spellingShingle Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
Messina, Valeria Marisa
FREEZE DRIED
COLOUR
BOVINE MUSCLES
WATER ACTIVITY
title_short Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
title_full Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
title_fullStr Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
title_full_unstemmed Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
title_sort Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters
dc.creator.none.fl_str_mv Messina, Valeria Marisa
Sancho, A.
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, A.
Paschetta, F.
Chamorro, V.
Walsoe, Noemi Elizabeth
author Messina, Valeria Marisa
author_facet Messina, Valeria Marisa
Sancho, A.
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, A.
Paschetta, F.
Chamorro, V.
Walsoe, Noemi Elizabeth
author_role author
author2 Sancho, A.
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, A.
Paschetta, F.
Chamorro, V.
Walsoe, Noemi Elizabeth
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FREEZE DRIED
COLOUR
BOVINE MUSCLES
WATER ACTIVITY
topic FREEZE DRIED
COLOUR
BOVINE MUSCLES
WATER ACTIVITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.2
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The aim of the present research was to evaluate bovine muscles to be submitted to freeze drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analyzed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinous and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be applied in an instant meal.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
Fil: Sancho, A.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Fillipini, S.. Universidad Nacional de Luján; Argentina
Fil: Pazos, A.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Paschetta, F.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Chamorro, V.. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina. Ministerio de Defensa. Instituto de Investigaciones Científicas y Técnicas para la Defensa; Argentina
description The aim of the present research was to evaluate bovine muscles to be submitted to freeze drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In first place Semitendinous muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analyzed. In second place economic bovine muscles such as Semimembranous and Spinalis dorsi were submitted to the same methodology and conditions as in first place in order to compare them, analyzing the same parameters. values were statistically significant (P<0.05) for Semimembranous and Spinalis dorsi muscles showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analyzed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinous and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be applied in an instant meal.
publishDate 2014
dc.date.none.fl_str_mv 2014-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/42841
Messina, Valeria Marisa; Sancho, A.; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, A.; et al.; Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters; Cambridge University Press; Animal; 9; 04; 12-2014; 723-727
1751-7311
CONICET Digital
CONICET
url http://hdl.handle.net/11336/42841
identifier_str_mv Messina, Valeria Marisa; Sancho, A.; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, A.; et al.; Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters; Cambridge University Press; Animal; 9; 04; 12-2014; 723-727
1751-7311
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1017/S1751731114002912
info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/animal/article/evaluation-of-different-bovine-muscles-to-be-applied-in-freezedrying-for-instant-meal-study-of-physicochemical-and-senescence-parameters/E27FB6826AC78565B314019354234906
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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