Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses
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Publication Date: | 2023 |
Other Authors: | , , , , |
Format: | Article |
Language: | por |
Source: | Pesquisa Agropecuária Brasileira (Online) |
Download full: | https://seer.sct.embrapa.br/index.php/pab/article/view/27293 |
Summary: | The objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the “control” (3–6 mm), “low” (<3 mm), and “high” (>6 mm) groups. Carcasses in the “high” group showed greater intramuscular fat deposition, whereas those in the “low” group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers’ acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. |
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Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknessesMetanálise da qualidade da carne de bovinos abatidos com diferentes espessuras de gordura subcutâneabeef cattle; carcass fat; intramuscular fat; shear force; tendernessbovinos de corte; gordura da carcaça; gordura intramuscular; força de cisalhamento; maciezThe objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the “control” (3–6 mm), “low” (<3 mm), and “high” (>6 mm) groups. Carcasses in the “high” group showed greater intramuscular fat deposition, whereas those in the “low” group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers’ acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat.O objetivo deste trabalho foi avaliar, por meio de meta-análise, o impacto da espessura de gordura subcutânea nas características qualitativas de carne bovina. Foram utilizados dados combinados de 13 estudos, compreendendo 245 carcaças de bovinos machos abatidos no Brasil. O tamanho do efeito para todos os parâmetros foi calculado como diferença média ou diferença média padronizada, a 95% de probabilidade. A meta-análise de efeitos aleatórios e fixos foi realizada quando I2>50% e I2<50%, respectivamente, para cada indicador separadamente, com as médias para espessura de gordura classificadas nos grupos “controle” (3–6 mm), “baixo” (<3 mm) e “alto” (>6 mm). As carcaças do grupo “alto” apresentaram maior deposição de gordura intramuscular, enquanto as do grupo “baixo” apresentaram deposição de gordura intramuscular semelhante à do controle. Quando a espessura da gordura estava abaixo do limite recomendado de 3 mm, a força de cisalhamento aumentou. Valores de espessura de gordura subcutânea maiores que 6 mm induziram mudança positiva na percepção de maciez pelo painel de avaliadores. As carcaças bovinas com espessura de gordura subcutânea superior a 6 mm tendem a acumular maior teor de gordura intramuscular e são mais macias para aceitação do consumidor. As carcaças com espessura de gordura inferior a 3 mm produzem carne mais dura.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraFundação de Amparo à Pesquisa do Estado do Rio Grande do SulConselho Nacional de Desenvolvimento Científico e TecnológicoPacheco, Rangel FernandesMachado, Diego SoaresRestle, JoãoSartori, Dayana Bernardi SarziCosta, Pablo TavaresVaz, Ricardo Zambarda2023-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/27293Pesquisa Agropecuaria Brasileira; V.58, Jan./Dec., 2023: Publicação contínua em volume anual; e03110Pesquisa Agropecuária Brasileira; V.58, Jan./Dec., 2023: Publicação contínua em volume anual; e031101678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/27293/15155Direitos autorais 2023 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2023-12-14T19:05:00Zoai:ojs.seer.sct.embrapa.br:article/27293Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2023-12-14T19:05Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses Metanálise da qualidade da carne de bovinos abatidos com diferentes espessuras de gordura subcutânea |
title |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
spellingShingle |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses Pacheco, Rangel Fernandes beef cattle; carcass fat; intramuscular fat; shear force; tenderness bovinos de corte; gordura da carcaça; gordura intramuscular; força de cisalhamento; maciez |
title_short |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
title_full |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
title_fullStr |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
title_full_unstemmed |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
title_sort |
Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
author |
Pacheco, Rangel Fernandes |
author_facet |
Pacheco, Rangel Fernandes Machado, Diego Soares Restle, João Sartori, Dayana Bernardi Sarzi Costa, Pablo Tavares Vaz, Ricardo Zambarda |
author_role |
author |
author2 |
Machado, Diego Soares Restle, João Sartori, Dayana Bernardi Sarzi Costa, Pablo Tavares Vaz, Ricardo Zambarda |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul Conselho Nacional de Desenvolvimento Científico e Tecnológico |
dc.contributor.author.fl_str_mv |
Pacheco, Rangel Fernandes Machado, Diego Soares Restle, João Sartori, Dayana Bernardi Sarzi Costa, Pablo Tavares Vaz, Ricardo Zambarda |
dc.subject.por.fl_str_mv |
beef cattle; carcass fat; intramuscular fat; shear force; tenderness bovinos de corte; gordura da carcaça; gordura intramuscular; força de cisalhamento; maciez |
topic |
beef cattle; carcass fat; intramuscular fat; shear force; tenderness bovinos de corte; gordura da carcaça; gordura intramuscular; força de cisalhamento; maciez |
description |
The objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the “control” (3–6 mm), “low” (<3 mm), and “high” (>6 mm) groups. Carcasses in the “high” group showed greater intramuscular fat deposition, whereas those in the “low” group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers’ acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-19 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/27293 |
url |
https://seer.sct.embrapa.br/index.php/pab/article/view/27293 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://seer.sct.embrapa.br/index.php/pab/article/view/27293/15155 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2023 Pesquisa Agropecuária Brasileira info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2023 Pesquisa Agropecuária Brasileira |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
publisher.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira |
dc.source.none.fl_str_mv |
Pesquisa Agropecuaria Brasileira; V.58, Jan./Dec., 2023: Publicação contínua em volume anual; e03110 Pesquisa Agropecuária Brasileira; V.58, Jan./Dec., 2023: Publicação contínua em volume anual; e03110 1678-3921 0100-104x reponame:Pesquisa Agropecuária Brasileira (Online) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Pesquisa Agropecuária Brasileira (Online) |
collection |
Pesquisa Agropecuária Brasileira (Online) |
repository.name.fl_str_mv |
Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
pab@sct.embrapa.br || sct.pab@embrapa.br |
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