Lipídios totais, textura e perda por cocção de cortes de carne bovina de diferentes marcas comerciais
Pereira dos Santos Pinho, AngélicaKindlein, LirisMcManus, ConceptaOtávio Jardim Barcellos, JúlioEugênia Andrighetto Canozzi, MariaCarlos dos Reis Soares, Jean
Background: The beef production chain has undergone wide and profound changes to meet fi nal consumer demands. Additional evaluation criteria, as well as sensorial quality, were investigated, which contemplated nutritional composition, presentation and production method. One of the most important traits in beef quality evaluation is fat level and its stability, as this is associated with product colour and acceptability. The amount of fat directly affects quality, as it infl uences lipid oxidation, and may cause rancid odours and unacceptable fl avours. Oxidative stability depends, among other factors, on the concentration of polyunsaturated fatty acids. The study was conducted to analyze the relationship between total lipid content, texture and cooking loss of three cuts of beef (short loin, rump and rib) of fi ve brands (A, B, C, D and E), commercialized in Porto Alegre City, Rio Grande do Sul State, Brazil.Materials, Methods & Results: Samples of short loin (Longissimus), rump (Biceps femoris) and rib (Intercostal) were collected in a large supermarket chain. Laboratory tests were performed to determine total lipids, texture and cooking loss. The experimental design was completely randomized, factorial arrangement with fi ve brands: two belonged to breed Associations (A) and (B); one was Uruguyan (C); one a regional abattoir (D) and the last a regional hypermarket chain
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