Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Detalhes bibliográficos
Autor(a) principal: Barcellos, Vinicius Cunha
Data de Publicação: 2017
Outros Autores: Mottin, Camila, Passetti, Rodrigo Augusto Cortêz, Guerrero, Ana, Eiras, Carlos Emanuel, Prohmann, Paulo Emilio Fernandes, Vital, Ana Carolina Pelaes, Prado, Ivanor Nunes do
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692
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 < 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). 
id UEM-7_4b44a83fa2075bd9e6b824581b07a7d6
oai_identifier_str oai:periodicos.uem.br/ojs:article/36692
network_acronym_str UEM-7
network_name_str Acta Scientiarum. Animal Sciences (Online)
repository_id_str
spelling Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bullsBrazilconsumer acceptabilityfattening systemgenetic groupsmeat qualitysexual class.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). Editora da Universidade Estadual de Maringá2017-09-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisa de campo; análise laboratorialapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/3669210.4025/actascianimsci.v39i4.36692Acta Scientiarum. Animal Sciences; Vol 39 No 4 (2017); 437-448Acta Scientiarum. Animal Sciences; v. 39 n. 4 (2017); 437-4481807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692/pdfCopyright (c) 2017 Acta Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccessBarcellos, Vinicius CunhaMottin, CamilaPassetti, Rodrigo Augusto CortêzGuerrero, AnaEiras, Carlos EmanuelProhmann, Paulo Emilio FernandesVital, Ana Carolina PelaesPrado, Ivanor Nunes do2022-02-17T21:49:57Zoai:periodicos.uem.br/ojs:article/36692Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2022-02-17T21:49:57Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
title Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
spellingShingle Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
Barcellos, Vinicius Cunha
Brazil
consumer acceptability
fattening system
genetic groups
meat quality
sexual class.
title_short Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
title_full Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
title_fullStr Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
title_full_unstemmed Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
title_sort Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
author Barcellos, Vinicius Cunha
author_facet 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
author_role author
author2 Mottin, Camila
Passetti, Rodrigo Augusto Cortêz
Guerrero, Ana
Eiras, Carlos Emanuel
Prohmann, Paulo Emilio Fernandes
Vital, Ana Carolina Pelaes
Prado, Ivanor Nunes do
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv Brazil
consumer acceptability
fattening system
genetic groups
meat quality
sexual class.
topic Brazil
consumer acceptability
fattening system
genetic groups
meat quality
sexual class.
description 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). 
publishDate 2017
dc.date.none.fl_str_mv 2017-09-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
pesquisa de campo; análise laboratorial
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692
10.4025/actascianimsci.v39i4.36692
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692
identifier_str_mv 10.4025/actascianimsci.v39i4.36692
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/36692/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2017 Acta Scientiarum. Animal Sciences
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2017 Acta Scientiarum. Animal Sciences
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 39 No 4 (2017); 437-448
Acta Scientiarum. Animal Sciences; v. 39 n. 4 (2017); 437-448
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
_version_ 1799315362258354176