Impact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef.

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dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorBRAZIL BEEF QUALITY LTD, PIRACICABA
dc.contributorBRAZIL BEEF QUALITY LTD, PIRACICABA
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP)
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, UNIVERSITY OF SÃO PAULO (USP)
dc.contributorLUIZ ALBERTO COLNAGO, CNPDIA
dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF VETERINARY MEDICINE AND ANIMAL SCIENCE, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP)
dc.contributorSCHOOL OF AGRICULTURAL AND VETERINARY SCIENCES, SÃO PAULO STATE UNIVERSITY (UNESP).
dc.creatorRODRIGUES, R. C.
dc.creatorBALDASSINI, W. A.
dc.creatorTAGIARIOLLI, M. A.
dc.creatorCOUTINHO, M. A. S.
dc.creatorROVADOSCKI, G.
dc.creatorCONSÔLO, N. R. B.
dc.creatorOCAMPOS, F. M. M.
dc.creatorCOLNAGO, L. A.
dc.creatorTORRECILHAS, J. A.
dc.creatorGUILHERME, L. P.
dc.creatorPEREIRA, G. L.
dc.creatorCURI, R. A.
dc.creatorTORRES, R. N. S.
dc.creatorMACHADO NETO, O. R.
dc.creatorCHARDULO, L. A. L.
dc.date2025-10-20T17:48:26Z
dc.date2025-10-20T17:48:26Z
dc.date2025-10-20
dc.date2025
dc.date.accessioned2026-07-07T04:29:54Z
dc.descriptionThis study evaluated the influence of tenderness, intramuscular fat (IMF), and the metabolomic profile on the sensory quality of Nellore beef. Longissimus thoracis samples (n = 280) were analyzed for Warner−Bratzler shear force (WBSF), IMF, color, pH, cooking loss, and water retention. Four contrasting groups (n = 15) were formed: −WBSF−IMF (6.21 ± 0.14 kg; 0.76 ± 0.03%), +WBSF+IMF (8.26 ± 0.17 kg; 2.35 ± 0.15%), −WBSF+IMF (5.68 ± 0.18 kg; 2.54 ± 0.15%), and +WBSF−IMF (8.41 ± 0.1 kg; 0.85 ± 0.08%). Metabolomic profiles were assessed by NMR spectroscopy. Consumer evaluations indicated that −WBSF− IMF samples achieved the highest palatability scores, associated with elevated acetyl-carnitine, while +WBSF−IMF showed higher inosine-5′-monophosphate. Enriched metabolic pathways distinguished groups, particularly fatty acid, amino acid, and nucleotide metabolism. Overall, tenderness, IMF, and metabolites shaped consumer preference: tender, lean beef scored highest, whereas tougher, high-IMF beef ranked second and was characterized by glutamate, creatinine, malonate, acetate, betaine, and leucine.
dc.format3890−3901
dc.identifierACS Food Science Technology, v. 5, 2025.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1180374
dc.identifierhttps://doi.org/10.1021/acsfoodscitech.5c00594
dc.identifier.urihttp://hdl.handle.net/123456789/463204
dc.languageeng
dc.rightsopenAccess
dc.subjectLongissimus thoracis
dc.subjectSensory analysis
dc.subjectShear force
dc.titleImpact of Tenderness, Intramuscular Fat, and Metabolites on the Sensory Quality of Nellore Beef.
dc.typeArtigo de periódico

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