Aging time of five muscles from carcass of Nellore young bulls
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2015 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UNESP |
| Texto Completo: | http://dx.doi.org/10.4025/actascianimsci.v37i4.26503 http://hdl.handle.net/11449/157870 |
Resumo: | ABSTRACT. This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris (BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at -20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef. |
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Aging time of five muscles from carcass of Nellore young bullsMaturação de cinco músculos da carcaça de novilhos da raça Nelorebeef cattlebiceps femorislongissimusmeat colorNelloretenderness.bovinoscor da carnecortes cárneosmaciezNelorepHABSTRACT. This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris (BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at -20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef.RESUMO. Foram estudadas as características qualitativas de cinco músculos, maturados ou não, de quatorze bovinos da raça Nelore com 450 kg ± 30,7 kg de peso corporal e confinados por 60 dias com dieta contendo 60% de concentrado e 40% de volumoso na MS. Após o abate e resfriamento das carcaças, amostras dos músculos: picanha, (Biceps femoris - BF), contrafilé (Longissimus - LD), alcatra (Gluteus medius - GM), lagarto (Semitendinosus - ST) e acém (Trapezius thoracis - TT) foram retirados, embalados à vácuo e maturados em câmara B.O.D (0 a 2oC) por um, sete e 14 dias e posteriormente armazenadas a -20oC para análises químicas e de qualidade. Os dados foram analisados em um delineamento em split-plot utilizando o procedimento PROC MIXED do SAS. A maturação influencia nas características qualitativas e químicas da carne bovina, melhorando aspectos como a maciez (p < 0,01) e a luminosidade (p < 0,01). O músculo Trapezius thoracis tem uma maior estabilidade de cor quando comparado com o músculo Longissimus. Não é recomendada a maturação do músculo ST em razão deste não apresentar melhora em sua maciez. Os músculos GM e BF apresentam-se macios logo no primeiro dia, sendo que o processo de maturação para estes cortes é indicado em razão de agregar valor à carne.Universidade Estadual Paulista Júlio de Mesquita Filho Departamento de ZootecniaUniversidade Estadual Paulista Júlio de Mesquita Filho Departamento de ZootecniaEditora da Universidade Estadual de Maringá - EDUEMUniversidade Estadual Paulista (Unesp)Simonetti, Laís ReginaLage, Josiane FonsecaBerchielli, Telma TeresinhaOliveira, Emanuel AlmeidaDallantonia, Erick EscobarDelevatti, Lutti Maneck2018-11-12T17:27:18Z2018-11-12T17:27:18Z2015-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article397-404application/pdfhttp://dx.doi.org/10.4025/actascianimsci.v37i4.26503Acta Scientiarum. Animal Sciences. Editora da Universidade Estadual de Maringá - EDUEM, v. 37, n. 4, p. 397-404, 2015.1807-8672http://hdl.handle.net/11449/15787010.4025/actascianimsci.v37i4.26503S1807-86722015000400397S1807-86722015000400397.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccess2023-11-08T06:08:06Zoai:repositorio.unesp.br:11449/157870Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:08:17.160661Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
| dc.title.none.fl_str_mv |
Aging time of five muscles from carcass of Nellore young bulls Maturação de cinco músculos da carcaça de novilhos da raça Nelore |
| title |
Aging time of five muscles from carcass of Nellore young bulls |
| spellingShingle |
Aging time of five muscles from carcass of Nellore young bulls Simonetti, Laís Regina beef cattle biceps femoris longissimus meat color Nellore tenderness. bovinos cor da carne cortes cárneos maciez Nelore pH |
| title_short |
Aging time of five muscles from carcass of Nellore young bulls |
| title_full |
Aging time of five muscles from carcass of Nellore young bulls |
| title_fullStr |
Aging time of five muscles from carcass of Nellore young bulls |
| title_full_unstemmed |
Aging time of five muscles from carcass of Nellore young bulls |
| title_sort |
Aging time of five muscles from carcass of Nellore young bulls |
| author |
Simonetti, Laís Regina |
| author_facet |
Simonetti, Laís Regina Lage, Josiane Fonseca Berchielli, Telma Teresinha Oliveira, Emanuel Almeida Dallantonia, Erick Escobar Delevatti, Lutti Maneck |
| author_role |
author |
| author2 |
Lage, Josiane Fonseca Berchielli, Telma Teresinha Oliveira, Emanuel Almeida Dallantonia, Erick Escobar Delevatti, Lutti Maneck |
| author2_role |
author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
| dc.contributor.author.fl_str_mv |
Simonetti, Laís Regina Lage, Josiane Fonseca Berchielli, Telma Teresinha Oliveira, Emanuel Almeida Dallantonia, Erick Escobar Delevatti, Lutti Maneck |
| dc.subject.por.fl_str_mv |
beef cattle biceps femoris longissimus meat color Nellore tenderness. bovinos cor da carne cortes cárneos maciez Nelore pH |
| topic |
beef cattle biceps femoris longissimus meat color Nellore tenderness. bovinos cor da carne cortes cárneos maciez Nelore pH |
| description |
ABSTRACT. This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris (BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at -20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p < 0.01) and lightness (p < 0.01). The Trapezius thoracis muscle has a higher color stability compared with the Longissimus muscle. Aging is not recommended for the ST muscle because the tenderness is not improved. The GM and BF muscles are tender on the first day, and the aging process is indicated for these cuts for adding value to the beef. |
| publishDate |
2015 |
| dc.date.none.fl_str_mv |
2015-12-01 2018-11-12T17:27:18Z 2018-11-12T17:27:18Z |
| 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 |
http://dx.doi.org/10.4025/actascianimsci.v37i4.26503 Acta Scientiarum. Animal Sciences. Editora da Universidade Estadual de Maringá - EDUEM, v. 37, n. 4, p. 397-404, 2015. 1807-8672 http://hdl.handle.net/11449/157870 10.4025/actascianimsci.v37i4.26503 S1807-86722015000400397 S1807-86722015000400397.pdf |
| url |
http://dx.doi.org/10.4025/actascianimsci.v37i4.26503 http://hdl.handle.net/11449/157870 |
| identifier_str_mv |
Acta Scientiarum. Animal Sciences. Editora da Universidade Estadual de Maringá - EDUEM, v. 37, n. 4, p. 397-404, 2015. 1807-8672 10.4025/actascianimsci.v37i4.26503 S1807-86722015000400397 S1807-86722015000400397.pdf |
| dc.language.iso.fl_str_mv |
eng |
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eng |
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Acta Scientiarum. Animal Sciences |
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info:eu-repo/semantics/openAccess |
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openAccess |
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397-404 application/pdf |
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Editora da Universidade Estadual de Maringá - EDUEM |
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Editora da Universidade Estadual de Maringá - EDUEM |
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SciELO reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
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Universidade Estadual Paulista (UNESP) |
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UNESP |
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UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
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Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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1808128760016273408 |