{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:23Z","timestamp":1790567783090,"version":"4.1.0"},"reference-count":32,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T00:00:00Z","timestamp":1788480000000},"content-version":"vor","delay-in-days":3,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"ABSTRACT<\/jats:title>\n \n \n \n The Picanha, obtained from the\n Biceps femoris<\/jats:italic>\n muscle, is highly valued worldwide. No official standard precisely defines this cut, leading slaughterhouses to rely on subjective criteria such as weight, length, or the location of the \u201cthird vein\u201d. Thus, this study aimed to characterize variations along the entire length of the\n Biceps femoris<\/jats:italic>\n muscle to identify the location of the separation of Picanha. Four\n Biceps femoris<\/jats:italic>\n muscles were sectioned into 12 consecutive steaks (2.5\u00a0cm each) along the proximal\u2013distal axis and subjected to physicochemical and histological analyses. Between steaks 6 and 7, the average weight of the cut (\u223c1.5\u00a0kg) was consistent with empirical industry standards, and the \u201cthird vein\u201d was identified at steak 6, reinforcing its practical relevance. A decrease in pH was observed along the proximal\u2013distal axis (5.79 to 5.62;\n P<\/jats:italic>\n < 0.05). Total fat decreased toward the distal region (\n P<\/jats:italic>\n < 0.01), whereas total moisture and collagen content increased (\n P<\/jats:italic>\n < 0.05 and\n P<\/jats:italic>\n < 0.001, respectively). Sarcomere length exhibited linear and quadratic effects (\n P<\/jats:italic>\n < 0.001 and\n P<\/jats:italic>\n < 0.05, respectively), with greater values in proximal steaks and progressive shortening toward distal regions. Similarly, Warner\u2013Bratzler shear force showed a quadratic increase (\n P<\/jats:italic>\n < 0.01), with steaks 1\u20136 classified as tender (\u2264 4.4\u00a0kg) and steaks 7\u201312 as non\u2010tender. Histological evaluation confirmed structural differences consistent with these findings. Overall, the transition in physicochemical and structural traits occurred around steaks 6\u20137, corresponding to the location of the \u201cthird vein.\u201d These results support its use as a practical and biologically meaningful anatomical reference for delimiting the Picanha cut.\n <\/jats:p>\n <\/jats:sec>\n \n Practical Applications<\/jats:title>\n \n The anatomical delimitation of the\n Biceps femoris<\/jats:italic>\n muscle was evaluated under controlled experimental conditions using steaks of standardized thickness, which may differ from commercial fabrication practices. The results consistently identified physicochemical and structural transitions around the \u201cthird vein\u201d, supporting its use as a practical anatomical reference for standardizing the Picanha (sirloin cap or rump cap) and Cox\u00e3o Duro (outside round or bottom round) cuts in the meat industry and gastronomy.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1111\/1750-3841.71424","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:35:12Z","timestamp":1788539712000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Technical Criteria for Delimiting the Picanha Beef Cut: A Preliminary Study"],"prefix":"10.1111","volume":"91","author":[{"given":"Isabela Benfica de","family":"Barros","sequence":"first","affiliation":[{"name":"Department of Engineering and Food Technology, School of Food Engineering University of Campinas Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9868-3123","authenticated-orcid":false,"given":"Jonat\u00e3 Henrique","family":"Rezende\u2010de\u2010Souza","sequence":"additional","affiliation":[{"name":"Department of Engineering and Food Technology, School of Food Engineering University of Campinas Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dyana Carla Lima Hargreaves","family":"Noguera","sequence":"additional","affiliation":[{"name":"Department of Engineering and Food Technology, School of Food Engineering University of Campinas Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriel Bar\u00e3o Arias","family":"Blanco","sequence":"additional","affiliation":[{"name":"Department of Engineering and Food Technology, School of Food Engineering University of Campinas Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00edntia","family":"Rizoli","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Tissue Biology, Institute of Biology University of Campinas Campinas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S\u00edlvio Roberto","family":"Consonni","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Tissue Biology, Institute of Biology University of Campinas Campinas Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8482-9569","authenticated-orcid":false,"given":"S\u00e9rgio Bertelli","family":"Pflanzer","sequence":"additional","affiliation":[{"name":"Department of Engineering and Food Technology, School of Food Engineering University of Campinas Campinas S\u00e3o Paulo Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,4]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Meat","author":"AMSA","year":"2015"},{"key":"e_1_2_8_3_1","volume-title":"Official Methods of Analysis of The Association of Official Analytical Chemists","author":"AOAC","year":"1980"},{"key":"e_1_2_8_4_1","unstructured":"ASTM.2011.[WWW Document].ASTM International.https:\/\/www.ams.usda.gov\/sites\/default\/files\/media\/F2925-11%20Standard%20Specification%20for%20Tenderness.pdf."},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-7020-6864-5.00012-8"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12473"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-384731-7.00187-2"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.22175\/mmb.12424"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1139\/o59\u2010099"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph21121625"},{"key":"e_1_2_8_11_1","unstructured":"Brazil\u2014Minist\u00e9rio da Agricultura Pecu\u00e1ria e do Abastecimento.1988.Portaria N. 5 November 8 1988 Padroniza\u00e7\u00e3o dos cortes de carne bovina Di\u00e1rio Oficial da Uni\u00e3o.https:\/\/www.gov.br\/agricultura\/pt\u2010br\/assuntos\/inspecao\/produtos\u2010animal\/legislacao\/Por051988padronizacortesbovinos.pdf."},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.29147\/revhosp.v21.1195"},{"key":"e_1_2_8_13_1","first-page":"89","volume-title":"Conceitos e M\u00e9todos Para a Forma\u00e7\u00e3o de Profissionais Em Laborat\u00f3rios de Sa\u00fade","author":"Caputo L. 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