دورية أكاديمية
Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
| العنوان: | Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls |
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| المؤلفون: | Vinicius Cunha Barcellos, Camila Mottin, Rodrigo Augusto Cortêz Passetti, Ana Guerrero, Carlos Emanuel Eiras, Paulo Emilio Fernandes Prohmann, Ana Carolina Pelaes Vital, Ivanor Nunes do Prado |
| المصدر: | Acta Scientiarum: Animal Sciences, Vol 39, Iss 4 (2017) |
| بيانات النشر: | Editora da Universidade Estadual de Maringá (Eduem), 2017. |
| سنة النشر: | 2017 |
| المجموعة: | LCC:Animal culture |
| مصطلحات موضوعية: | Brazil, consumer acceptability, fattening system, genetic groups, meat quality, sexual class., Animal culture, SF1-1100 |
| الوصف: | 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). |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1806-2636 1807-8672 |
| Relation: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692; https://doaj.org/toc/1806-2636; https://doaj.org/toc/1807-8672 |
| DOI: | 10.4025/actascianimsci.v39i4.36692 |
| URL الوصول: | https://doaj.org/article/03ca2b9bf78d4f18a2fff7dabaa40dc9 |
| رقم الأكسشن: | edsdoj.03ca2b9bf78d4f18a2fff7dabaa40dc9 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 18062636 18078672 |
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| DOI: | 10.4025/actascianimsci.v39i4.36692 |