Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664

Detalhes bibliográficos
Autor(a) principal: Hadlich, Janaina Conte
Data de Publicação: 2008
Outros Autores: Morales, Daniela Cristina, Silveira, Antonio Carlos, Oliveira, Henrique Nunes de, Chardulo, Luiz Artur Loyola
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/664
Resumo: The aim of work was to analyze the collagen effect in meat tenderness of animals of different genetic groups produced by very young bullock production system. Male calves Nellore purebred, ½ Nellore x ½ Aberdeen Angus and ½ Nellore x ½ Simmental crossbred were used. After slaughter and cooling for 24 hours Longissimus dorsi samples were removed, between 11th and 13th ribs, one sample was frozen and the others ageing for 7 and 14 days. There was no difference (p > 0,01) between genetic groups for amount and heat soluble collagen and shear force values. The amount and solubility collagen don’t compromised the meat tenderness, indifferent of the genetic group used and postmortem period, becoming the early slaughter an advantageous option for meat production with desirable characteristics.
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spelling Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664Efeito do colágeno na maciez da carne de bovinos de distintos grupos genéticos - DOI: 10.4025/actascianimsci.v28i1.664Bos indicusqualidade de carnesuperprecoceThe aim of work was to analyze the collagen effect in meat tenderness of animals of different genetic groups produced by very young bullock production system. Male calves Nellore purebred, ½ Nellore x ½ Aberdeen Angus and ½ Nellore x ½ Simmental crossbred were used. After slaughter and cooling for 24 hours Longissimus dorsi samples were removed, between 11th and 13th ribs, one sample was frozen and the others ageing for 7 and 14 days. There was no difference (p > 0,01) between genetic groups for amount and heat soluble collagen and shear force values. The amount and solubility collagen don’t compromised the meat tenderness, indifferent of the genetic group used and postmortem period, becoming the early slaughter an advantageous option for meat production with desirable characteristics.O objetivo do trabalho foi avaliar a influência do colágeno na maciez da carne de animais de diferentes grupos genéticos produzidos no sistema de produção do novilho superprecoce. Foram utilizados bezerros machos inteiros da raça Nelore, mestiços ½ Nelore x ½ Aberdeen Angus e mestiços ½ Nelore x ½ Simental. Após abate e resfriamento por 24 horas, foram retiradas amostras do músculo Longissimus dorsi, na região entre a 11a e a 13a costela, sendo que uma amostra foi congelada e as demais maturadas por 7 e 14 dias. Não houve diferença significativa (p > 0,01) entre os grupos genéticos para a quantidade e a solubilidade de colágeno e a força de cisalhamento. A quantidade e a solubilidade do colágeno não comprometeram a maciez da carne, indiferentemente do grupo genético utilizado e do tempo postmortem, tornando vantajosa a opção de se abaterem animais jovens.Editora da Universidade Estadual de Maringá2008-02-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/66410.4025/actascianimsci.v28i1.664Acta Scientiarum. Animal Sciences; Vol 28 No 1 (2006); 57-62Acta Scientiarum. Animal Sciences; v. 28 n. 1 (2006); 57-621807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/664/411Hadlich, Janaina ConteMorales, Daniela CristinaSilveira, Antonio CarlosOliveira, Henrique Nunes deChardulo, Luiz Artur Loyolainfo:eu-repo/semantics/openAccess2024-05-17T13:03:14Zoai:periodicos.uem.br/ojs:article/664Revistahttp://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:2024-05-17T13:03:14Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
Efeito do colágeno na maciez da carne de bovinos de distintos grupos genéticos - DOI: 10.4025/actascianimsci.v28i1.664
title Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
spellingShingle Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
Hadlich, Janaina Conte
Bos indicus
qualidade de carne
superprecoce
title_short Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
title_full Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
title_fullStr Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
title_full_unstemmed Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
title_sort Collagen effects in meat tenderness of bovines of different genetic groups - DOI: 10.4025/actascianimsci.v28i1.664
author Hadlich, Janaina Conte
author_facet Hadlich, Janaina Conte
Morales, Daniela Cristina
Silveira, Antonio Carlos
Oliveira, Henrique Nunes de
Chardulo, Luiz Artur Loyola
author_role author
author2 Morales, Daniela Cristina
Silveira, Antonio Carlos
Oliveira, Henrique Nunes de
Chardulo, Luiz Artur Loyola
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Hadlich, Janaina Conte
Morales, Daniela Cristina
Silveira, Antonio Carlos
Oliveira, Henrique Nunes de
Chardulo, Luiz Artur Loyola
dc.subject.por.fl_str_mv Bos indicus
qualidade de carne
superprecoce
topic Bos indicus
qualidade de carne
superprecoce
description The aim of work was to analyze the collagen effect in meat tenderness of animals of different genetic groups produced by very young bullock production system. Male calves Nellore purebred, ½ Nellore x ½ Aberdeen Angus and ½ Nellore x ½ Simmental crossbred were used. After slaughter and cooling for 24 hours Longissimus dorsi samples were removed, between 11th and 13th ribs, one sample was frozen and the others ageing for 7 and 14 days. There was no difference (p > 0,01) between genetic groups for amount and heat soluble collagen and shear force values. The amount and solubility collagen don’t compromised the meat tenderness, indifferent of the genetic group used and postmortem period, becoming the early slaughter an advantageous option for meat production with desirable characteristics.
publishDate 2008
dc.date.none.fl_str_mv 2008-02-15
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://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/664
10.4025/actascianimsci.v28i1.664
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/664
identifier_str_mv 10.4025/actascianimsci.v28i1.664
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/664/411
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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 28 No 1 (2006); 57-62
Acta Scientiarum. Animal Sciences; v. 28 n. 1 (2006); 57-62
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_ 1799315356754378752

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