|
|
|
|
|
| Simonetti, Laís Regina; Lage, Josiane Fonseca; Berchielli, Telma Teresinha; Oliveira, Emanuel Almeida; Dallantonia, Erick Escobar; Delevatti, Lutti Maneck. |
| 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 <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal Science; Animal production beef cattle; Biceps femoris; Longissimus; Meat color; Nellore; Tenderness.. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26503 |
| |
|
| |
|
|
|
