| Registro completo |
| Provedor de dados: |
Animal Sciences
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| País: |
Brazil
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| Título: |
Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
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| Autores: |
Barcellos, Vinicius Cunha
Mottin, Camila
Passetti, Rodrigo Augusto Cortêz
Guerrero, Ana
Eiras, Carlos Emanuel
Prohmann, Paulo Emilio Fernandes
Vital, Ana Carolina Pelaes
Prado, Ivanor Nunes do
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| Data: |
2017-09-22
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| Ano: |
2017
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| Palavras-chave: |
5.04.00.00-2 Brazil
Consumer acceptability
Fattening system
Genetic groups
Meat quality
Sexual class.
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| Resumo: |
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).
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692
10.4025/actascianimsci.v39i4.36692
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| Editor: |
Editora da Universidade Estadual de Maringá
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| Relação: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692/pdf
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| Formato: |
application/pdf
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| Fonte: |
Acta Scientiarum. Animal Sciences; v. 39, n. 4 (2017); 437-448
Acta Scientiarum. Animal Sciences; v. 39, n. 4 (2017); 437-448
1807-8672
1806-2636
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| Direitos: |
Direitos autorais 2017 Acta Scientiarum. Animal Sciences
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