Abstract
This study was designed to evaluate the cold-water spraying (2 °C) on bovine carcasses during cooling, and its effects on meat quality. In protocols I, II, and III, 60-second spraying cycles were performed 10 min apart, with every cycle lasting 13 h, 15 h, and 17 h, respectively. In protocol IV, a software-controlled refrigeration unit was used, determining the interval and duration of the spray cycles. Data evaluated by counting colony forming units before the cooling period and after 24 h of carcass cooling were carcass features, such as body weight at slaughter, warm and cold carcass weight, weight losses on cooling, pH, temperature, and microbiological quality. Meat samples were collected to evaluate the Musculus longissimus thoracis for color, fat thickness, losses on cooking, loss of exudation, and shearing force, shortly after boning, and after 14 days of maturation. The protocols were effective in controlling the weight loss during cooling. The 17-hour protocol presented weight loss similar to that of the software-controlled. No significant difference was observed for the shearing force (kgF) evaluated in the same maturation period. The protocols tested did not create a favorable environment for the growth of psychrotrophic and enterobacteria in the evaluated carcasses. The use of the spray contributes to the reduction of mesophiles after 24 h of cooling. Differences between the results of the protocols for losses on exudation, losses on cooking, and color were observed, and the software-controlled protocol presented the highest loss values due to exudation, cooking, and luminosity.
Highlights
In the refrigeration industries, due to the enzymatic and high-water activities, after slaughtering, the cattle carcasses require storage and conservation procedures
Data evaluated by counting colony forming units before the cooling period and after 24 h of carcass cooling were carcass features, such as body weight at slaughter, warm and cold carcass weight, weight losses on cooling, pH, temperature, and microbiological quality
It is estimated that these weight losses occurring during conventional cooling can reach 20 g/kg of the warm carcass weight (James, 1996)
Summary
Due to the enzymatic and high-water activities, after slaughtering, the cattle carcasses require storage and conservation procedures. Among the methods adopted for this purpose, refrigeration is the most widely used This method aims to control the proliferation of microorganisms by reducing the temperature, inhibiting the development of pathogenic and deteriorating microorganisms, and delaying enzymatic activities that contribute to physical and sensory alterations (Stevenson, Merkel and Lee, 1978; Lawrie, 2005). The refrigeration of bovine carcasses consists of storing them inside cooling chambers with a temperature ranging from 0 °C to 4 °C for a 24-hour average period. This conventional cooling process through forced ventilation causes weight loss, technically referred to as a "Cold Break". A survey carried out in Brazil showed weight losses ranging from 4.0 g/kg to 22.3 g/kg (Sampaio, 2016)
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