Publications by authors named "Monique M Krauskopf"
Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH.
Monique Marcondes Krauskopf Daniel Silva Antonelo Chimenes Darlan Leal de Araújo Beatriz Garcia Lopes Gabriel Henrique Ribeiro
Meat Sci
January 2025
Article Synopsis
- - This study investigated how different ultimate pH levels in Nellore cattle meat (normal, intermediate, high) affect the lipid and metabolite profiles in both the lipidome and mitochondrial fraction after 3 and 21 days postmortem.
- - The analysis revealed that high pH beef is associated with increased ceramides linked to cell death and decreased stability-related lipids, along with lower carnitine levels, compared to normal pH beef.
- - Aging time also influenced lipid and metabolite content, with intermediate pH beef showing upregulations in compounds related to energy and metabolism, highlighting significant metabolic differences among the various pH classifications.
This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.
View Article and Find Full Text PDFBos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.
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