Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef

Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef

ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 4...

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Bibliographic Details
Main Authors: Otavio Cabral Neto, Rosires Deliza, Sabrina Luzia Grégio de Sousa, Tatiana Saldanha, Ormindo Domingues Gamallo, Wellington Barros dos Santos, Amauri Rosenthal
Format: Article
Language:English
Published: Universidade de São Paulo 2025-03-01
Series:Scientia Agricola
Subjects:
Longissimus dorsi
cooking loss
feedlot
instrumental texture analyses
tenderness
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162025000101602&lng=en&tlng=en
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