Aging time of five muscles from carcass of Nellore young bulls

Detalhes bibliográficos
Autor(a) principal: Simonetti, Laís Regina
Data de Publicação: 2015
Outros Autores: Lage, Josiane Fonseca, Berchielli, Telma Teresinha, Oliveira, Emanuel Almeida, Dallantonia, Erick Escobar, Delevatti, Lutti Maneck
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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spelling 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
language eng
dc.relation.none.fl_str_mv Acta Scientiarum. Animal Sciences
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 397-404
application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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