Data/hora: 03/06/2024 04:53:45

Provedor de dados: 	2	
País: 	Brazil	
Título: 	Aging time of five muscles from carcass of Nellore young bulls	
Autores: 	Simonetti, Laís Regina; Lage, Josiane Fonseca; Berchielli, Telma Teresinha; Oliveira, Emanuel Almeida; Dallantonia, Erick Escobar; Delevatti, Lutti Maneck.	
Data: 	2015-10-01	
Ano: 	2015	
Palavras-chave: 	Animal Science; Animal production beef cattle; Biceps femoris; Longissimus; Meat color; Nellore; Tenderness.	
Resumo: 	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 &lt; 0.01) and lightness (p &lt; 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. 	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26503

10.4025/actascianimsci.v37i4.26503	
Editor: 	Editora da Universidade Estadual de Maringá	
Relação: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26503/pdf_118	
Formato: 	application/pdf	
Fonte: 	Acta Scientiarum. Animal Sciences; v. 37, n. 4 (2015); 397-404

Acta Scientiarum. Animal Sciences; v. 37, n. 4 (2015); 397-404

1807-8672

1806-2636