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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidade Estadual de Maringá
2017
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=303156126014 https://www.redalyc.org/journal/3031/303156126014/ https://www.redalyc.org/journal/3031/303156126014/html/ https://www.redalyc.org/journal/3031/303156126014/303156126014.epub https://www.redalyc.org/journal/3031/303156126014/movil |
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Sommario:
- Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls Vinicius Cunha Barcellos Camila Mottin Rodrigo Augusto Cortez Passetti Ana Guerrero Carlos Emanuel Eiras Paulo Emílio Prohman Ana Carolina Pelaes Vital Ivanor Nunes do Prado Agrociencias Brazil meat quality sexual class genetic groups fattening system This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days). 2017 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303156126014 https://www.redalyc.org/journal/3031/303156126014/ https://www.redalyc.org/journal/3031/303156126014/html/ https://www.redalyc.org/journal/3031/303156126014/303156126014.epub https://www.redalyc.org/journal/3031/303156126014/movil 10.4025/actascianimsci.v39i4.36692 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.39