Rigor development and meat quality of Murrah buffalo from different production systems

Detalhes bibliográficos
Autor(a) principal: Andrade, Bruna Fernandes
Data de Publicação: 2021
Outros Autores: Castro, Maira Mendonça de, Rodrigues, Lorena Mendes, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Ramos, Eduardo Mendes, Ramos, Alcinéia de Lemos Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/15814
Resumo: The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.
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spelling Rigor development and meat quality of Murrah buffalo from different production systemsDesarrollo del rigor y calidad de la carne de búfalos Murrah de diferentes sistemas de producciónDesenvolvimento do rigor e qualidade da carne de bubalinos Murrah de diferentes sistemas de produçãoSexTendernessGlycogenSarcomere lengthMyofibrillar fragmentation.SexoMaciezGlicogênioComprimento do sarcômeroFragmentação miofibrilar.SexoSuavidadGlucógenoLongitud del sarcómeroFragmentación miofibrilar.The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.El objetivo de este estudio fue evaluar el desarrollo del rigor mortis y sus efectos sobre la calidad de los filetes de búfalo Murrah de los sistemas de producción de carne (macho) y leche (hembra). La rigidez se controló durante el enfriamiento (hasta 22 h post mortem) y las características fisicoquímicas de la carne se evaluaron después de 72 h post mortem. La tasa de glucolítica, medida por la reducción del pH y el contenido de glucógeno, fue mayor (p <0,05) en las hembras que en los machos, lo que llevó a un tiempo de inicio diferente (5-6 hy 9-10 h, respectivamente). La carne de búfalo macho tenía (p <0,05) menor contenido de grasa (1,41 vs 3,58%) y colágeno insoluble (1,18 vs 1,58 mg g-1), pero mayor contenido de colágeno soluble (5,16 vs 20,38%), longitud del sarcómero (1,65 vs 1,84 µm) ), índice de fragmentación miofibrilar (334 frente a 295) y resistencia al cizallamiento (39,38 frente a 25,92 N) que las mujeres. Los resultados sugieren que la carne de las hembras lecheras es más blanda y se puede clasificar como de alta calidad al igual que la de los búfalos para la producción de carne.O objetivo deste estudo foi avaliar o desenvolvimento de rigor mortis e seus efeitos na qualidade de contrafilés de búfalos Murrah provenientes de sistemas de produção de carne (machos) e de leite (fêmeas). O rigor foi monitorado durante o resfriamento (até 22 h post mortem) e as características físico-químicas da carne foram avaliadas após 72 h post mortem. A taxa glicolítica, medida pela redução do pH e do conteúdo de glicogênio, foi maior (p < 0,05) em fêmeas do que em machos, levando a um tempo de início de rigor diferente (5-6 h e 9-10 h, respectivamente). A carne de búfalos machos teve (p <0,05) menor teor de gordura (1,41 vs 3,58%) e colágeno insolúvel (1,18 vs 1,58 mg g-1), mas maior conteúdo de colágeno solúvel (5,16 vs 20,38%), comprimento do sarcômero (1,65 vs 1,84 µm), índice de fragmentação miofibrilar (334 vs 295) e força de cisalhamento (39,38 vs 25,92 N) do que as fêmeas. Os resultados sugerem que a carne de fêmeas leiteiras é mais macia e pode ser classificada como de alta qualidade da mesma forma que búfalos para produção de carne.Research, Society and Development2021-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1581410.33448/rsd-v10i6.15814Research, Society and Development; Vol. 10 No. 6; e42810615814Research, Society and Development; Vol. 10 Núm. 6; e42810615814Research, Society and Development; v. 10 n. 6; e428106158142525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/15814/14261Copyright (c) 2021 Bruna Fernandes Andrade; Maira Mendonça de Castro; Lorena Mendes Rodrigues; Robledo de Almeida Torres Filho; Paulo Rogério Fontes; Eduardo Mendes Ramos; Alcinéia de Lemos Souza Ramoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAndrade, Bruna Fernandes Castro, Maira Mendonça de Rodrigues, Lorena Mendes Torres Filho, Robledo de Almeida Fontes, Paulo Rogério Ramos, Eduardo Mendes Ramos, Alcinéia de Lemos Souza 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15814Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:33.539329Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Rigor development and meat quality of Murrah buffalo from different production systems
Desarrollo del rigor y calidad de la carne de búfalos Murrah de diferentes sistemas de producción
Desenvolvimento do rigor e qualidade da carne de bubalinos Murrah de diferentes sistemas de produção
title Rigor development and meat quality of Murrah buffalo from different production systems
spellingShingle Rigor development and meat quality of Murrah buffalo from different production systems
Andrade, Bruna Fernandes
Sex
Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation.
Sexo
Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação miofibrilar.
Sexo
Suavidad
Glucógeno
Longitud del sarcómero
Fragmentación miofibrilar.
title_short Rigor development and meat quality of Murrah buffalo from different production systems
title_full Rigor development and meat quality of Murrah buffalo from different production systems
title_fullStr Rigor development and meat quality of Murrah buffalo from different production systems
title_full_unstemmed Rigor development and meat quality of Murrah buffalo from different production systems
title_sort Rigor development and meat quality of Murrah buffalo from different production systems
author Andrade, Bruna Fernandes
author_facet Andrade, Bruna Fernandes
Castro, Maira Mendonça de
Rodrigues, Lorena Mendes
Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Ramos, Eduardo Mendes
Ramos, Alcinéia de Lemos Souza
author_role author
author2 Castro, Maira Mendonça de
Rodrigues, Lorena Mendes
Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Ramos, Eduardo Mendes
Ramos, Alcinéia de Lemos Souza
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Andrade, Bruna Fernandes
Castro, Maira Mendonça de
Rodrigues, Lorena Mendes
Torres Filho, Robledo de Almeida
Fontes, Paulo Rogério
Ramos, Eduardo Mendes
Ramos, Alcinéia de Lemos Souza
dc.subject.por.fl_str_mv Sex
Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation.
Sexo
Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação miofibrilar.
Sexo
Suavidad
Glucógeno
Longitud del sarcómero
Fragmentación miofibrilar.
topic Sex
Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation.
Sexo
Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação miofibrilar.
Sexo
Suavidad
Glucógeno
Longitud del sarcómero
Fragmentación miofibrilar.
description The purpose of this study was to evaluate the rigor mortis development and its effects on striploins quality of Murrah buffalos from meat (males) and dairy (females) productions. The rigor was monitored during carcass chilling (up to 22 h postmortem) and the meat physicochemical traits was accessed after 72 h postmortem. Glycolytic rate, measured by decreasing pH and glycogen content, was higher (p < 0.05) in female than in male buffalo, leading to a different onset rigor time (5-6 h and 9-10 h, respectively). Male meat had (p < 0.05) lower fat (1.41 vs 3.58%) and insoluble collagen (1.18 vs 1.58 mg g-1) contents, but higher soluble collagen content (5.16 vs 20.38%), sarcomere length (1.65 vs 1.84 µm), myofibrillar fragmentation (334 vs 295) and shear force (39.38 vs 25.92 N) than females. These results suggest that dairy buffalo meat is more tender and can be used on the market as high-quality meat such as from buffalo raised to meat production.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-04
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://rsdjournal.org/index.php/rsd/article/view/15814
10.33448/rsd-v10i6.15814
url https://rsdjournal.org/index.php/rsd/article/view/15814
identifier_str_mv 10.33448/rsd-v10i6.15814
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/15814/14261
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 6; e42810615814
Research, Society and Development; Vol. 10 Núm. 6; e42810615814
Research, Society and Development; v. 10 n. 6; e42810615814
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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