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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48831
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 systemsDesenvolvimento do rigor e qualidade da carne de bubalinos Murrah de diferentes sistemas de produçãoDesarrollo del rigor y calidad de la carne de búfalos Murrah de diferentes sistemas de producciónTendernessGlycogenSarcomere lengthMyofibrillar fragmentationCarne - MaciezGlicogênioComprimento do sarcômeroFragmentação miofibrilarThe 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.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.CDRR Editors2022-01-13T22:03:41Z2022-01-13T22:03:41Z2021-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfANDRADE, B. F. et al. Rigor development and meat quality of Murrah buffalo from different production systems. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e42810615814, 2021. DOI: http://dx.doi.org/10.33448/rsd-v10i6.15814.http://repositorio.ufla.br/jspui/handle/1/48831Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAndrade, Bruna FernandesCastro, Maira Mendonça deRodrigues, Lorena MendesTorres Filho, Robledo de AlmeidaFontes, Paulo RogérioRamos, Eduardo MendesRamos, Alcinéia de Lemos Souzaeng2022-01-13T22:04:52Zoai:localhost:1/48831Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-01-13T22:04:52Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Rigor development and meat quality of Murrah buffalo from different production systems
Desenvolvimento do rigor e qualidade da carne de bubalinos Murrah de diferentes sistemas de produção
Desarrollo del rigor y calidad de la carne de búfalos Murrah de diferentes sistemas de producción
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
Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation
Carne - Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação 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 Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation
Carne - Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação miofibrilar
topic Tenderness
Glycogen
Sarcomere length
Myofibrillar fragmentation
Carne - Maciez
Glicogênio
Comprimento do sarcômero
Fragmentação 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
2022-01-13T22:03:41Z
2022-01-13T22:03:41Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv ANDRADE, B. F. et al. Rigor development and meat quality of Murrah buffalo from different production systems. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e42810615814, 2021. DOI: http://dx.doi.org/10.33448/rsd-v10i6.15814.
http://repositorio.ufla.br/jspui/handle/1/48831
identifier_str_mv ANDRADE, B. F. et al. Rigor development and meat quality of Murrah buffalo from different production systems. Research, Society and Development, Vargem Grande Paulista, v. 10, n. 6, e42810615814, 2021. DOI: http://dx.doi.org/10.33448/rsd-v10i6.15814.
url http://repositorio.ufla.br/jspui/handle/1/48831
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://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 CDRR Editors
publisher.none.fl_str_mv CDRR Editors
dc.source.none.fl_str_mv Research, Society and Development
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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