Efeito do tratamento térmico na textura e na bioacessibilidade protéica no desenvolvimento de um produto cárneo para pessoas acima dos 60 anos

Abstract

This study aimed to evaluate the effect of sample size (TA) and thermal lethality time (F₀) on the texture and protein bioaccessibility of beef strips processed in an autoclave and packed in flexible pouches. Seven experimental formulations were prepared: P1 (1 cm, 6 min), P2 (1 cm, 14 min), P3 (3 cm, 6 min), P4 (3 cm, 14 min), P5 (2 cm, 14 min), P6 and P7 (2 cm, 10 min). Samples were cut into cubes of approximately 2.5 cm in width and 5 cm in length, varying only in thickness according to the proposed TA. After processing, the following parameters were analyzed: texture (hardness, elasticity, chewiness, gumminess, shear force) and protein bioaccessibility (nitrogen recovery rate, degree of hydrolysis, and tyrosine release), with statistical analyses performed at a 5% significance level (p < 0.05). Results showed that sample size was the main factor influencing texture. Samples with TA = 1 cm presented lower shear force (5.68 ± 0.62 N in P1; 6.04 ± 1.15 N in P2) and greater tenderness, while 3 cm samples showed significantly higher values (54.55 ± 4.60 N in P3; 58.87 ± 7.86 N in P4), indicating increased mechanical resistance (p < 0.001). Hardness ranged from 17.48 ± 2.08 N (P2) to 61.18 ± 6.50 N (P3), and chewiness followed a similar pattern, from 2.21 ± 0.17 N (P2) to 14.66 ± 1.34 N (P3). Elasticity decreased with increasing F₀, with a significant difference between P1 and P4 (p = 0.037). Gumminess was affected by the interaction between TA and F₀, ranging from 5.66 ± 0.35 N (P2) to 22.47 ± 1.80 N (P3) (p < 0.01).Regarding protein bioaccessibility, P1 exhibited the highest nitrogen recovery rate (67.14%), while the lowest value was observed in P6 (49.58%). The degree of hydrolysis was highest in P3 (47.48 ± 4.34%), suggesting greater protein breakdown under 3 cm TA and 6 min F₀. Tyrosine release was more pronounced in intermediate samples (P6 and P7), reaching 766.67% an 758.34%, respectively. It is concluded that the modulation of TA and F₀ significantly influences meat texture and protein bioaccessibility. Smaller samples (TA = 1 cm), combined with short or intermediate processing times, resulted in better tenderness and greater protein retention. These conditions are promising for the development of meat products targeted at populations with specific needs, such as the elderly or individuals with chewing difficulties.