Lairage time effect on meat quality in Hereford steers in rangeland conditions
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://locus.ufv.br//handle/123456789/30948 https://doi.org/10.1590/rbz4820180020 |
Resumo: | This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality |
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Costa, Franciely de OliveiraBrito, GustavoSoares de Lima, Juan ManuelSant’Anna, Aline CristinaParanhos da Costa, Mateus José RodriguesCampo, Marcia del2023-05-26T10:13:58Z2023-05-26T10:13:58Z2019-05-10Costa, F. O.; Brito, G.; Soares de Lima, J. M.; Sant’Anna, A. C.; Paranhos da Costa, M. J. R. and del Campo, M. 2019. Lairage time effect on meat quality in Hereford steers in rangeland conditions. Revista Brasileira de Zootecnia 48:e201800201806-9290https://locus.ufv.br//handle/123456789/30948https://doi.org/10.1590/rbz4820180020This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat qualityengBrazilian Journal of Animal ScienceR. Bras. Zootec., 48:e20180020, 2019Creative Commons Attribution Licenseinfo:eu-repo/semantics/openAccesscrush scoreflight speedglycogenpHshear forceLairage time effect on meat quality in Hereford steers in rangeland conditionsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlereponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINAL1806-9290-rbz-48-e20180020.pdf1806-9290-rbz-48-e20180020.pdfartigoapplication/pdf272446https://locus.ufv.br//bitstream/123456789/30948/1/1806-9290-rbz-48-e20180020.pdf62587ee01f35fe515536a0596f907e98MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/30948/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/309482023-05-26 07:13:58.711oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452023-05-26T10:13:58LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.pt-BR.fl_str_mv |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
title |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
spellingShingle |
Lairage time effect on meat quality in Hereford steers in rangeland conditions Costa, Franciely de Oliveira crush score flight speed glycogen pH shear force |
title_short |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
title_full |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
title_fullStr |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
title_full_unstemmed |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
title_sort |
Lairage time effect on meat quality in Hereford steers in rangeland conditions |
author |
Costa, Franciely de Oliveira |
author_facet |
Costa, Franciely de Oliveira Brito, Gustavo Soares de Lima, Juan Manuel Sant’Anna, Aline Cristina Paranhos da Costa, Mateus José Rodrigues Campo, Marcia del |
author_role |
author |
author2 |
Brito, Gustavo Soares de Lima, Juan Manuel Sant’Anna, Aline Cristina Paranhos da Costa, Mateus José Rodrigues Campo, Marcia del |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Costa, Franciely de Oliveira Brito, Gustavo Soares de Lima, Juan Manuel Sant’Anna, Aline Cristina Paranhos da Costa, Mateus José Rodrigues Campo, Marcia del |
dc.subject.eng.fl_str_mv |
crush score flight speed glycogen pH shear force |
topic |
crush score flight speed glycogen pH shear force |
description |
This study evaluated lairage time effects on carcass and meat quality traits of Hereford steers. Thirty Hereford steers fed on pasture were assigned to two treatments according to lairage time: 3 h (n = 15) and 12 h (n = 15). Individual temperament was assessed using crush score and flight speed. pH decline, glycogen content, meat color, and shear force were measured. pH was not different between treatments at any time point, showing a normal decline rate. Meat color and shear force did not differ between treatments, but muscle glycogen was lower in treatment with 3 h, not enough to affect quality but suggesting a higher level of stress in 3 h lairage time. Temperament did not have any impact on carcass and meat quality traits. No differences were found in pH, color, and tenderness between treatments, but the lower muscle glycogen concentrations for the shorter lairage suggest a higher risk regarding meat quality |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-05-10 |
dc.date.accessioned.fl_str_mv |
2023-05-26T10:13:58Z |
dc.date.available.fl_str_mv |
2023-05-26T10:13:58Z |
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.citation.fl_str_mv |
Costa, F. O.; Brito, G.; Soares de Lima, J. M.; Sant’Anna, A. C.; Paranhos da Costa, M. J. R. and del Campo, M. 2019. Lairage time effect on meat quality in Hereford steers in rangeland conditions. Revista Brasileira de Zootecnia 48:e20180020 |
dc.identifier.uri.fl_str_mv |
https://locus.ufv.br//handle/123456789/30948 |
dc.identifier.issn.none.fl_str_mv |
1806-9290 |
dc.identifier.doi.pt-BR.fl_str_mv |
https://doi.org/10.1590/rbz4820180020 |
identifier_str_mv |
Costa, F. O.; Brito, G.; Soares de Lima, J. M.; Sant’Anna, A. C.; Paranhos da Costa, M. J. R. and del Campo, M. 2019. Lairage time effect on meat quality in Hereford steers in rangeland conditions. Revista Brasileira de Zootecnia 48:e20180020 1806-9290 |
url |
https://locus.ufv.br//handle/123456789/30948 https://doi.org/10.1590/rbz4820180020 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
R. Bras. Zootec., 48:e20180020, 2019 |
dc.rights.driver.fl_str_mv |
Creative Commons Attribution License info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Creative Commons Attribution License |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Brazilian Journal of Animal Science |
publisher.none.fl_str_mv |
Brazilian Journal of Animal Science |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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https://locus.ufv.br//bitstream/123456789/30948/1/1806-9290-rbz-48-e20180020.pdf https://locus.ufv.br//bitstream/123456789/30948/2/license.txt |
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