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, Ana Maria; Grigioni, Gabriela Maria; Fillipini, S.; Pazos, Adriana Alejandra; Paschetta, Fernanda; Chamorro, Verónica Celeste; Walsoe, Noemi Elizabeth
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* 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 analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus 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 used in an instant meal.
Instituto de Tecnología de Alimentos
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, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Filippini, S. Universidad Nacional de Luján; Argentina
Fil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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
Fuente
Animal 9 (4) :. 723-727 (April 2015)
Materia
Ganado Bovino
Liofilización
Avejentamiento
Propiedades Fisicoquímicas
Color
Alimentos Instantaneos
Cattle
Freeze Drying
Senescence
Chemicophysical Properties
Colour
Instant Foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3371
Acceder
id INTADig_619285d36f5b76431bff8639271cdbc1
oai_identifier_str oai:localhost:20.500.12123/3371
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parametersMessina, Valeria MarisaSancho, Ana MariaGrigioni, Gabriela MariaFillipini, S.Pazos, Adriana AlejandraPaschetta, FernandaChamorro, Verónica CelesteWalsoe, Noemi ElizabethGanado BovinoLiofilizaciónAvejentamientoPropiedades FisicoquímicasColorAlimentos InstantaneosCattleFreeze DryingSenescenceChemicophysical PropertiesColourInstant FoodsThe aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* 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 analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus 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 used in an instant meal.Instituto de Tecnología de AlimentosFil: 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, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Filippini, S. Universidad Nacional de Luján; ArgentinaFil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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; Argentina2018-09-17T14:34:56Z2018-09-17T14:34:56Z2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://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/E27FB6826AC78565B314019354234906http://hdl.handle.net/20.500.12123/33711751-73111751-732Xhttps://doi.org/10.1017/S1751731114002912Animal 9 (4) :. 723-727 (April 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-18T10:07:19Zoai:localhost:20.500.12123/3371instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:07:19.492INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Ganado Bovino
Liofilización
Avejentamiento
Propiedades Fisicoquímicas
Color
Alimentos Instantaneos
Cattle
Freeze Drying
Senescence
Chemicophysical Properties
Colour
Instant Foods
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, Ana Maria
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, Adriana Alejandra
Paschetta, Fernanda
Chamorro, Verónica Celeste
Walsoe, Noemi Elizabeth
author Messina, Valeria Marisa
author_facet Messina, Valeria Marisa
Sancho, Ana Maria
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, Adriana Alejandra
Paschetta, Fernanda
Chamorro, Verónica Celeste
Walsoe, Noemi Elizabeth
author_role author
author2 Sancho, Ana Maria
Grigioni, Gabriela Maria
Fillipini, S.
Pazos, Adriana Alejandra
Paschetta, Fernanda
Chamorro, Verónica Celeste
Walsoe, Noemi Elizabeth
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ganado Bovino
Liofilización
Avejentamiento
Propiedades Fisicoquímicas
Color
Alimentos Instantaneos
Cattle
Freeze Drying
Senescence
Chemicophysical Properties
Colour
Instant Foods
topic Ganado Bovino
Liofilización
Avejentamiento
Propiedades Fisicoquímicas
Color
Alimentos Instantaneos
Cattle
Freeze Drying
Senescence
Chemicophysical Properties
Colour
Instant Foods
dc.description.none.fl_txt_mv The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* 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 analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus 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 used in an instant meal.
Instituto de Tecnología de Alimentos
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, Ana María. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología Alimentos; Argentina
Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.
Fil: Filippini, S. Universidad Nacional de Luján; Argentina
Fil: Pazos, Adriana Alejandra Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.
Fil: Paschetta, Fernanda. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; 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 subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* 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 analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus 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 used in an instant meal.
publishDate 2015
dc.date.none.fl_str_mv 2015-04
2018-09-17T14:34:56Z
2018-09-17T14:34:56Z
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 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
http://hdl.handle.net/20.500.12123/3371
1751-7311
1751-732X
https://doi.org/10.1017/S1751731114002912
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
http://hdl.handle.net/20.500.12123/3371
https://doi.org/10.1017/S1751731114002912
identifier_str_mv 1751-7311
1751-732X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Animal 9 (4) :. 723-727 (April 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1843609170901729280
score 13.000565

Publicaciones similares