Aging time of five muscles from carcass of Nellore young bulls
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| Format: | Artículo científico |
| Langue: | en |
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Universidade Estadual de Maringá
2015
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| author | Laís Regina Simonetti |
| author_facet | Laís Regina Simonetti |
| contents | Aging time of five muscles from carcass of Nellore young bulls Laís Regina Simonetti Josiane Fonseca Lage Telma Teresinha Berchielli Emanuel Almeida Oliveira Erick Escobar Dallantonia Lutti Maneck Delevatti Agrociencias Nellore meat color tenderness beef cattle longissimus This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris(BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at –20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef. 2015 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303142432010 en http://www.redalyc.org/revista.oa?id=3031 Acta Scientiarum. Animal Sciences application/pdf Universidade Estadual de Maringá Acta Scientiarum. Animal Sciences (Brasil) Num.4 Vol.37 |
| format | Artículo científico |
| id | redalyc_303142432010 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Aging time of five muscles from carcass of Nellore young bulls Laís Regina Simonetti Agrociencias Nellore meat color tenderness beef cattle longissimus Aging time of five muscles from carcass of Nellore young bulls Laís Regina Simonetti Josiane Fonseca Lage Telma Teresinha Berchielli Emanuel Almeida Oliveira Erick Escobar Dallantonia Lutti Maneck Delevatti Agrociencias Nellore meat color tenderness beef cattle longissimus This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris(BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at –20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef. 2015 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303142432010 en http://www.redalyc.org/revista.oa?id=3031 Acta Scientiarum. Animal Sciences application/pdf Universidade Estadual de Maringá Acta Scientiarum. Animal Sciences (Brasil) Num.4 Vol.37 |
| title | Aging time of five muscles from carcass of Nellore young bulls |
| topic | Agrociencias Nellore meat color tenderness beef cattle longissimus |
| url | https://www.redalyc.org/articulo.oa?id=303142432010 |