Submitted by Alexandre Soares (alexandredesoares@yahoo.com.br) on 2016-08-25T13:43:56Z No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2016-09-08T18:51:39Z (GMT) No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Made available in DSpace on 2016-09-08T18:51:39Z (GMT). No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) Previous issue date: 2015 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG) / Caracter?sticas da carne de bovinos cruzados (Wagyu ? Red Angus) e matura??o da carne de Nelore. Orientador: Orientador: Orientador: Orientador: Orientador: Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade Boari . Disserta??o (Mestrado em Zootecnia). Esta disserta??o foi elaborada com o resultado de duas pesquisas. A primeira foi conduzida com o objetivo de avaliar as caracter?sticas de qualidade da carne de bovinos cruzados Wagyu ? Angus (Red). A segunda foi conduzida com o objetivo de verificar os efeitos da matura??o de maminha de alcatra de Nelore em diferentes temperaturas (0?C e 4?C) e tempos (0 = carne fresca com 24 horas, 7, 14, 21 e 28 dias). Na primeira pesquisa foi analisada a carne dos m?sculos Longissimus thoracis, Semitendinosus e Triceps brachii obtidas do abate de machos castrados e de f?meas, aos 24 meses de idade. Na desossa foram mensurados no m?sculo Longissimus thoracis a espessura de gordura subcut?nea, cor da gordura (L*a*b*, C, H?), a ?rea de olho de lombo e escore para o grau de marmoriza??o. Foram analisados o pH final, a capacidade de reten??o de ?gua, a perda de peso por cozimento, a for?a de cisalhamento, cor (L*a*b*, C, H?) e os teores de umidade, massa seca, res?duo mineral fixo, prote?na e gordura. Por??es de carne do m?sculo Longissimus thoracis foram coletadas avaliar o efeito dos tempos de sete e 14 dias de matura??o no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento, na for?a de cisalhamento, na cor da carne (L*a*b*, C, H?) e na cor da gordura (L*a*b*, C, H?). Para a carne de todos os m?sculos n?o houve efeito de sexo no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento e no teor de prote?na. O Longissimus thoracis de f?meas recebeu os melhores escore para marmoreio, apresentou maior teor de gordura e menor for?a de cisalhamento e no Longissimus thoracis de machos apresentou maior ?rea de olho de lombo. A matura??o da carne do Longissimus thoracis proporcionou redu??o na for?a de cisalhamento e aumento do pH final. Na segunda pesquisa, por??es de carne (? 400 gramas) foram embaladas, a v?cuo, e estocadas em c?mara frigor?fica nas temperaturas (0?C e 4?C). Foram mantidas nestas temperaturas por 7, 14, 21 e 28 dias. Foram analisados o pH, capacidade de reten??o de ?gua, perda de peso por cozimento, for?a de cisalhamento, cor (L*, a*, b*, C, H?). N?o houve varia??o no pH em fun??o da temperatura utilizada. Entretanto, o pH aumentou com o decorrer do tempo de matura??o. Foi observada varia??o na luminosidade da carne em fun??o da temperatura, sendo menor a luminosidade na carne maturada a 0?C. O teor de vermelho desta carne aumentou linearmente em fun??o do tempo de matura??o e tamb?m foi influenciada pelas temperaturas de matura??o, sendo maior quando maturada a 0?C. A perda de peso por cozimento tamb?m apresentou aumento linear ao longo do tempo de matura??o. A capacidade de reten??o de ?gua e a for?a de cisalhamento apresentaram redu??o linear ao longo do tempo de matura??o. A matura??o por 28 dias ocasionou redu??o na for?a de cisalhamento da maminha de alcatra. Recomenda-se maturar a maminha de alcatra por 28 dias em temperatura de 4?C. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015. / Characteristics of meat from crossbred cattle (Wagyu ? Red Angus) and maturation Nelore meat. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Dissertation Dissertation (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science ). This paper was drawn up on the results of two surveys. The first was conducted in order to evaluate the quality characteristics of meat from crossbred cattle Wagyu ? Angus (Red). The second was conducted in order to verify the effects of maturation titty rump Nellore at different temperatures (0 ? C and 4 ? C) and time (0 = fresh meat with 24 hours, 7, 14, 21 and 28 days ). In the first study we analyzed the meat of Longissimus thoracis, Semitendinosus and Triceps brachii obtained from the slaughter of castrated males and females, at 24 months old. The bones were measured in the Longissimus thoracis muscle to fat thickness, color of fat (L * a * b *, C, H?), rib eye area and score to the degree of marbling. The final pH were analyzed, water retention capacity, weight loss by cooking, shear strength, color (L * a * b *, C, H?), and the moisture content, dry matter, mineral residue fixed, protein and fat. Meat portions of Longissimus thoracis muscle were collected to evaluate the effect of seven days and 14 days of aging at the end pH, water retention capacity, weight loss by cooking, the shear force on the meat color (L * a * b *, C, H?) and fat color (L * a * b *, C, H?). For the meat of all muscles of no gender effect on the ultimate pH, water retention capacity, by cooking weight loss and protein content. The Longissimus thoracis females received the best score for marbling, showed higher fat content and lower shear strength and Longissimus thoracis males showed greater loin eye area. The maturation of the meat of Longissimus thoracis provided a reduction in shear force and increase in final pH. In the second study, cam portions (400 ? grams) were packed, vacuum, and stored in the cold room temperatures (0 ?C and 4 ?C). They were maintained at these temperatures for 7, 14, 21 and 28 days. They analyzed the pH, water holding capacity, cooking weight loss, shearing force, color (L *, a *, b *, C, M ?). There was no variation in pH as a function of temperature used. However, the pH increase during maturation time. It was observed variation in brightness of the flesh a function of temperature being lower in brightness aged meat at 0 ?C. The content of this red meat increased linearly as a function of aging time and was also influenced by the temperature of ripeness, being higher when aged at 0 ?C. The cooking weight loss also showed a linear increase over time of aging. The water retention capacity and shear strength showed a linear decrease over time of aging. Maturation for 28 days decreased the shear force of titty rump. It is recommended to mature titty rump for 28 days in temperature