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Aging time of five muscles from carcass of Nellore young bulls Animal Sciences
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
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Chemical-physical characteristics of buffalo (Bubalus bubalis) meat subjected to different aging times Animal Sciences
Luz, Patrícia Aparecida Cardoso da; Jorge, André Mendes; Francisco, Caroline de Lima; Mello, Juliana Lolli Malagoli de; Santos, Carolina Toledo; Andrighetto, Cristiana.
The aim of this study was to evaluate the effects of different aging times on the meat characteristics from young Murrah buffaloes slaughtered at 20–24 months of age (experiment I; n=10) and Murrah buffalo heifers slaughtered at 32-36 months of age (experiment II; n=10), with the purpose of determining the best aging time to tenderize meat from both experiments. Samples of the longissimus thoracis muscle from buffaloes slaughtered at each age were aged for 7, 14, and 21 days (0±1°C). After this period, analysis of cholesterol, pH, cooking loss, shear force, myofibrillar fragmentation index, meat color, and fatty acid profile was performed. Aging greatly improved the tenderness (p < 0.05) but caused a change in color (p < 0.05), which, even without...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.07.02.00-9 e 5.07.02.01-7 cholesterol; Fatty acids; Longissimus thoracis; Murrah; Tenderness..
Ano: 2017 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36799
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Ractopamine hydrochloride on performance and carcass traits of confined Nellores cattle Ciência Rural
Kill,João Luis; Haddade,Ismail Ramalho; Santos Júnior,Iron Cardoso dos; Haese,Douglas; Chambela Neto,Alberto; Paulino,Pedro Veiga Rodrigues; Possatti,Carolina D'ávila.
The effect of four levels of inclusion (0; 450; 900 and 1,350g T-1) of Ractopamine hydrochloride was assessed concerning weight gain, feed conversion, dry matter intake, carcass traits and quality of castrated male cattle meat in confinement. Forty Nellore steers were used, with an average age of 26 months and initial average weight of 423.4±2.7kg, in a randomized block experimental design with four treatments and ten replications. The diet was fixed with the ratio of forage to concentrate dry matter of 75.3:24.7. A Linear positive effect observed was the inclusion of Ractopamine on daily weight gain and linear negative effect on feed conversion, highlighting the improvements with the increasing inclusion of Ractopamine hydrochloride. In relation to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Additive; Confinement; Fat thickness; Tenderness..
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015001001830
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