Use of different cold water spray protocols on bovine carcasses during cooling and its effects on meat quality

• DOI: 10.36560/14520211345
• Publication Date: 2021-04-30T15:13:25Z
• Authors: Janderson Ananias...; Angelo Polizel Neto; Claudinele Cássia...; Natália Baldasso ...; Andressa Groth; Rafael Dos Santos
• Keywords: Mesophile; Longissimus dorsi

This study was designed to evaluate the cold-water spraying (2 °C) on bovine carcasses during cooling, and its effects meat quality. In protocols I, II, III, 60-second cycles were performed 10 min apart, with every cycle lasting 13 h, 15 17 respectively. protocol IV, a software-controlled refrigeration unit used, determining interval duration of spray cycles. Data evaluated by counting colony forming units before cooling period after 24 h carcass features, such as body weight at slaughter, warm cold weight, losses pH, temperature, microbiological Meat samples collected Musculus longissimus thoracis for color, fat thickness, cooking, loss exudation, shearing force, shortly boning, 14 days maturation. The effective in controlling cooling. 17-hour presented similar that software-controlled. No significant difference observed force (kgF) same maturation period. tested did not create favorable environment growth psychrotrophic enterobacteria carcasses. use contributes reduction mesophiles Differences between results color observed, highest values due luminosity.