CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Leonel Da Silva
Data de Publicação: 2015
Outros Autores: De Moura, Amanda Farias, Pacheco, Rangel Fernandes, De Paula, Perla Cordeiro, Brondani, Ivan Luiz, Alves Filho, Dari Celestino
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
DOI: 10.1590/cab.v16i4.34519
Texto Completo: https://revistas.ufg.br/vet/article/view/34519
Resumo: The aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cowsslaughtered at different weights and degree of fatness. The treatments were according to slaughter weight,(above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorialarrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. Weevaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 andMarch 2013, available for access at SciELO and Capes search platforms. The papers were found through thecombination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcassyield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishingpositively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcassconformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mmchanges the sensory characteristics of meat.Keywords: bovine females; carcass yield; fat thickness; marbling; SciELO; tenderness.Recebido em:
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spelling CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACHCARACTERÍSTICAS DA CARCAÇA E DA CARNE DE VACAS DE DESCARTE ABATIDAS COM DISTINTOS PESOS E GRAU DE ACABAMENTO – ABORDAGEM META-ANALÍTICABeef cattleCarcassespessura de gordura subcutâneafêmeas bovinasmaciezmarmoreiorendimento de carcaçascieloThe aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cowsslaughtered at different weights and degree of fatness. The treatments were according to slaughter weight,(above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorialarrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. Weevaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 andMarch 2013, available for access at SciELO and Capes search platforms. The papers were found through thecombination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcassyield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishingpositively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcassconformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mmchanges the sensory characteristics of meat.Keywords: bovine females; carcass yield; fat thickness; marbling; SciELO; tenderness.Recebido em:Objetivou-se, por meio de meta-análise, avaliar as características da carcaça e da carne de vacas de descarteabatidas com diferentes pesos e grau de acabamento. Os tratamentos foram conforme o peso de abate, sendoeles acima de 480,5 kg (Pesada) ou abaixo de 480 kg (Leve) de PV; e grau de acabamento de carcaça, sendoespessura de gordura subcutânea entre 6 a 10 mm (>6) ou entre 3 a 6 mm (<6). O delineamento experimentalfoi o inteiramente casualizado em arranjo fatorial 2 x 2, duas classes de peso de abate e duas classes de graude acabamento de carcaça. Para isso, foram avaliados artigos de trabalhos realizados no Brasil que envolveramestudos de carcaças e carne de vacas de biótipo corte, publicados entre janeiro de 2000 a março de 2013, e quepudessem ser acessados pelas plataformas de busca SciELO e Capes. Os artigos foram localizados a partir dacombinação das seguintes palavras-chave: carcaça, carne, fêmeas bovinas, novilhas e vacas. O aumento nopeso de abate não refletiu no peso de carcaça quente (252,3 contra 233,3 kg). Houve menor rendimento decarcaça quente (52,9 contra 56,9 %) e maior conformação (10,0 contra 8,6 pontos). O maior grau de acabamentoinfluenciou positivamente o marmoreio (8,7 contra 5,4 pontos). A elevação do peso de abate confere carcaçasmelhor conformadas, sem refletir na qualidade da carne; já a elevação do grau de acabamento, além de 6 mm,altera as características sensoriais da carne.Palavras-chave: espessura de gordura subcutânea; fêmeas bovinas do biotipo corte; maciez; marmoreio;rendimento de carcaça; SciELO.Universidade Federal de Goiás2015-10-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/3451910.1590/cab.v16i4.34519Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 16 No. 4 (2015); 508-516Ciência Animal Brasileira / Brazilian Animal Science; v. 16 n. 4 (2015); 508-5161809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/34519/19450https://revistas.ufg.br/vet/article/view/34519/19451Rodrigues, Leonel Da SilvaDe Moura, Amanda FariasPacheco, Rangel FernandesDe Paula, Perla CordeiroBrondani, Ivan LuizAlves Filho, Dari Celestinoinfo:eu-repo/semantics/openAccess2015-11-10T17:44:06Zoai:ojs.revistas.ufg.br:article/34519Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:09.822581Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
CARACTERÍSTICAS DA CARCAÇA E DA CARNE DE VACAS DE DESCARTE ABATIDAS COM DISTINTOS PESOS E GRAU DE ACABAMENTO – ABORDAGEM META-ANALÍTICA
title CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
spellingShingle CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
Rodrigues, Leonel Da Silva
Beef cattle
Carcass
espessura de gordura subcutânea
fêmeas bovinas
maciez
marmoreio
rendimento de carcaça
scielo
Rodrigues, Leonel Da Silva
Beef cattle
Carcass
espessura de gordura subcutânea
fêmeas bovinas
maciez
marmoreio
rendimento de carcaça
scielo
title_short CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
title_full CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
title_fullStr CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
title_full_unstemmed CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
title_sort CARCASS AND MEAT CHARACTERISTICS OF CULL COWS SLAUGHTERED AT DISTINCT WEIGHTS AND DEGREE OF FATNESS – META-ANALYTICAL APPROACH
author Rodrigues, Leonel Da Silva
author_facet Rodrigues, Leonel Da Silva
Rodrigues, Leonel Da Silva
De Moura, Amanda Farias
Pacheco, Rangel Fernandes
De Paula, Perla Cordeiro
Brondani, Ivan Luiz
Alves Filho, Dari Celestino
De Moura, Amanda Farias
Pacheco, Rangel Fernandes
De Paula, Perla Cordeiro
Brondani, Ivan Luiz
Alves Filho, Dari Celestino
author_role author
author2 De Moura, Amanda Farias
Pacheco, Rangel Fernandes
De Paula, Perla Cordeiro
Brondani, Ivan Luiz
Alves Filho, Dari Celestino
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues, Leonel Da Silva
De Moura, Amanda Farias
Pacheco, Rangel Fernandes
De Paula, Perla Cordeiro
Brondani, Ivan Luiz
Alves Filho, Dari Celestino
dc.subject.por.fl_str_mv Beef cattle
Carcass
espessura de gordura subcutânea
fêmeas bovinas
maciez
marmoreio
rendimento de carcaça
scielo
topic Beef cattle
Carcass
espessura de gordura subcutânea
fêmeas bovinas
maciez
marmoreio
rendimento de carcaça
scielo
description The aim of this study was to carry out a meta-analysis of the carcass and meat characteristics of cull cowsslaughtered at different weights and degree of fatness. The treatments were according to slaughter weight,(above 480.5 kg , Heavy, or below 480 kg, Light, of LW); and carcass degree of fatness (fat thickness between6 and 10 mm, >6, or between 3 and 6 mm, <6). A completely random experimental design with a 2 x 2 factorialarrangement was used with two classes of slaughter weight and two classes of carcass degree of fatness. Weevaluated papers about studies on cull cows carcass and meat, performed in Brazil between January 2000 andMarch 2013, available for access at SciELO and Capes search platforms. The papers were found through thecombination of the following keywords: carcass, meat, bovine females, heifers and cows. The increase in cow’s slaughter weight did not affect hot carcass weight (252.3 versus 233.3 kg). There was less hot carcassyield (52.9 versus 56.9%) and higher conformation (10.0 against 8.6 points). The highest degree of finishingpositively influenced marbling (8.7 versus 5.4 points). The increase in slaughter weight produces better carcassconformation but does not affect meat quality; on the other hand, raising the finishing degree above 6mmchanges the sensory characteristics of meat.Keywords: bovine females; carcass yield; fat thickness; marbling; SciELO; tenderness.Recebido em:
publishDate 2015
dc.date.none.fl_str_mv 2015-10-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/34519
10.1590/cab.v16i4.34519
url https://revistas.ufg.br/vet/article/view/34519
identifier_str_mv 10.1590/cab.v16i4.34519
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/34519/19450
https://revistas.ufg.br/vet/article/view/34519/19451
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 16 No. 4 (2015); 508-516
Ciência Animal Brasileira / Brazilian Animal Science; v. 16 n. 4 (2015); 508-516
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
_version_ 1822181520548298752
dc.identifier.doi.none.fl_str_mv 10.1590/cab.v16i4.34519

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