Características Da Carcaça E Da Carne De Vacas De Descarte Abatidas Com Distintos Pesos E Grau De Acabamento – Abordagem Meta-Analítica

Rodrigues, Leonel da Silva; Moura, Amanda Farias de; Pacheco, Rangel Fernandes; Paula, Perla Cordeiro de; Brondani, Ivan Luiz; Filho, Dari Celestino Alves

doi:10.1590/1089-6891v16i434519

Cited by 6 publications

(6 citation statements)

References 17 publications

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“…No differences were observed between treatments for subcutaneous fat thickness, and the conformation values were similar (Table 3). This may have been caused by the similarity in hot carcass weight, which also reflects carcass muscularity (Rodrigues et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

Moura¹,

Filho²,

Brondani³

et al. 2021

SA J. An. Sci.

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The aim of this study was to evaluate the effects of various dietary energy levels on the carcass and meat characteristics of feedlot-finished steers. A total of 27 purebred and crossbred Charolais and Nellore steers were used, with a mean initial age of 22 months and weight of 253 kg. The animals were allotted to a completely randomized design with three treatments and nine replicates each. Dietary treatments were arranged so that the average forage to concentrate ratio (FCR) was equivalent to that of a constant FCR treatment. The treatments consisted of CT (constant FCR at 60 to 40), CT5 (starting with 70: 30 FCR and finishing with 50: 50 FCR, that is, a mean overall FCR of 60: 40), and CT10 (starting with 80: 20 FCR and finishing with 40: 60, that is, a mean overall FCR of 60: 40). The dietary treatments did not affect slaughter weight, carcass weight, carcass conformation, physiological maturity, subcutaneous fat thickness, ribeye area, marbling score, and carcass measurements or the yield of commercial cuts. Chilling loss was higher in CT10 steers (2.41%) than in CT (2.26%) and CT5 (2.15%).

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Section: Resultsmentioning

confidence: 99%

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

Moura¹,

Filho²,

Brondani³

et al. 2021

SA J. An. Sci.

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“…However, its contribution to shear strength is less evident, with a maximum contribution of 5% to softness variability (7) . Marbling fat is closely related to fat thickness in the carcass (21) . When the amount of fat is scarce, the carcass cooling process is more accelerated as muscles are protected from cooling to a lesser extent, which negatively effects several meat quality characteristics (22) .…”

Section: Discussionmentioning

confidence: 99%

Likelihood of obtaining tender meat from confined calf

et al. 2020

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The objective was to evaluate the main factors that influence the shear strength of meat from confined steers and the probability of obtaining soft meat. For this purpose, we evaluated the literature on carcass and/or meat of beef steers in Brazil published between January 1999 and April 2019 and extracted the content from three sections for analysis: materials and methods, results, and discussion. Pearson’s correlation was used to analyze the data, and the stepwise statistic was used to determine the proportion of the synchronized effect of variables on shear force. For determining the probability of tenderness, meat with a shear force lower than 4.6 kgf/cm3 was classified as soft; meat with a higher sheer force was classified as hard. Following the classification, logistic regression analysis and odds ratio test were performed. The factors of study location, the proportion of zebu background in the genome, finishing weight, the percentage of concentrate in the diet, and finishing period and meat marbling explained 62.45% of the variability in the shear strength of beef. The following strategies were found to increase the chances of effectively obtaining soft meat from confined steers: starting the termination phase early even in animals with lower weights, prolonging the confinement time, increasing concentrate percentage in the diet, and a higher marbling degree. It is possible to estimate a large proportion of shear force variability using the production variables (ante-mortem), and the process can be adjusted accordingly to considerable increase the possibility of obtaining soft meat.

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“…De acordo com Rodrigues et al (2015), o maior o grau de acabamento influencia positivamente no marmoreio. Assim como, animais com maior peso de abate possuem carcaças com melhor conformação, porém a elevação do grau de acabamento além de 6 mm altera as características sensoriais da carne, prejudicando coloração e textura.…”

Section: Aspectos Sensoriais E Visuaisunclassified

Aspectos qualitativos da carne bovina

et al. 2023

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O agronegócio brasileiro, mesmo com a crise que afetou o mundo todo em função à pandêmica provocada pelo Covid-19, permaneceu em ascensão, em especial a pecuária de corte, pois manteve números crescentes na produção, exportação e renda no setor. A qualidade da carne vem se destacando e aprimorando o setor, pois é um fator que tem preocupado o consumidor, que procura um alimento seguro e com os requerimentos nutricionais adequados. Fatores como genética, alimentação, manejo e cuidados com a carcaça após o abate refletem diretamente na valorização e qualidade. É indispensável assegurar o bem estar durante a vida do animal para alcançar uma carcaça saudável e com procedência confiável. Os atributos sensoriais e visuais como a cor, suculência, sabor, maciez, textura, marmoreio e pH qualificam a carne. A cor é característica de maior influência no momento da compra e varia de acordo com a idade do animal e tipo de alimentação. A gordura atua como isolante térmico, interferindo e intensificando o sabor e a maciez da carne. Quanto mais elevado o grau de marmoreio maior a suculência, palatabilidade e maciez na carcaça. Além disso, têm-se fatores como manejo, escolha das raças e abate influenciam o rendimento e qualidade da carcaça bovina. Portanto, esta revisão de literatura visa identificar os aspectos gerais que interferem na qualidade de carne bovina, associados na escolha do consumidor, bem como os fatores extrínsecos e intrínsecos.

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Características Da Carcaça E Da Carne De Vacas De Descarte Abatidas Com Distintos Pesos E Grau De Acabamento – Abordagem Meta-Analítica

Cited by 6 publications

References 17 publications

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

Carcass characteristics of immunocastrated steers finished on diets with different energy patterns

Likelihood of obtaining tender meat from confined calf

Aspectos qualitativos da carne bovina

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