Data/hora: 05/06/2024 00:52:32

Provedor de dados: 	2	
País: 	Brazil	
Título: 	Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls	
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.	
Data: 	2017-09-22	
Ano: 	2017	
Palavras-chave: 	5.04.00.00-2 Brazil; Consumer acceptability; Fattening system; Genetic groups; Meat quality; Sexual class.	
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 &lt; 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p &lt; 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p &lt; 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p &lt; 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 &gt; 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p &lt; 0.05). Genetic group had no effect (p &gt; 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 &gt; 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 &lt; 0.05). The meat of the Angus vs. Nellore bulls was more tender (p &lt; 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 &gt; 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 &lt; 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days). 	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692

10.4025/actascianimsci.v39i4.36692	
Editor: 	Editora da Universidade Estadual de Maringá	
Relação: 	http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692/pdf	
Formato: 	application/pdf	
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	
Fonte: 	Direitos autorais 2017 Acta Scientiarum. Animal Sciences