ABSTRACT This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100 to 400 MPa were exerted at varying processing times on beef sourced from animals of both genders (males and females). Subsequently, the samples were assessed for tenderness, cooking loss, and color. HPP at 100 and 200 MPa promoted significant increases (p < 0.05) in tenderness regardless of sex, based on decreases in shear force in instrumental texture analyses. A significant increase in cooking loss was detected at higher pressures (more than 300 MPa). HPP made a statistically significant impact (p < 0.05) on specific color parameters, and overall, the treatment at 200 MPa resulted in more positive effects.

Abstract Propolis is a resinous product collected by honeybees with a complex chemical composition. Sodium carboxymethylcellulose is a polymer commonly used in wound care. The goal of the present work was to produce and characterize NaCMC membranes loaded with extract of Brazilian brown propolis (CMC-P). Flavonoids and phenolic acids were identified in the propolis extracts, where the main identified substance was kaempferide. The brown propolis extracted was active against S. aureus. The low swelling capacity and high gel fraction of CMC-P would be the consequence of propolis (responsible for a hydrophobic barrier) filling the pores of the membrane. Propolis could be anchoring the NaCMC chains (as observed by FTIR) due to interaction between components, which is corroborated by the CMC-P sample degrading less than the CMC sample (>400ºC). There was non-linear diffusion release kinetics for most phenolic substances of the propolis extract. The CMC-P sample presents potential as a dressing material.