Effects of differences in level of post-weaning nutrition and in sire expected progeny differences for ribeye area on retail cuts yield in Hereford steers

Corrêa, Daniela Gallon; Lema, M.; Ravagnolo, O.; Clariget, Juan Manuel; Luzardo, Santiago; Brito, G.

doi:10.1071/an19604

Anim. Prod. Sci.

2020

DOI: 10.1071/an19604

|View full text |Cite

Effects of differences in level of post-weaning nutrition and in sire expected progeny differences for ribeye area on retail cuts yield in Hereford steers

Daniela Gallon Corrêa

M. Lema

O. Ravagnolo

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets

Correa,

del Campo,

Luzardo

et al. 2024

Meat and Muscle Biology

View full text Add to dashboard Cite

The effects of finishing diet (pasture or grain) and meat preservation method on beef’s physicochemical, micro- biological, and sensory attributes were evaluated. The preservation methods assessed were dry aging in bag (DAb) and wet aging (WA) for 40 d, and then frozen storage (Fr) ([DAb + Fr] and [WA + Fr]) for 180 d. Sixty striploins (Longissimus lumborum) from British breed steers (n = 15 from pasture and n = 15 from grain-based diet) were used. Lightness (L*) was only affected by finishing diet where meat from grain-fed steers was lighter than those fed on pasture (P < 0.01). DAb meat had higher pH (P < 0.01) and lower cooking losses (P < 0.01) than WA. DAb + Fr had the highest Psychotrophic bacteria counts compared to WA + Fr, DAb and WA (P < 0.01). DAb and DAb + Fr increased Enterobacteriaceae bacteria counts (P < 0.01) compared to WA and WA + Fr. DAb + Fr samples had the lowest L*, a*, and b* values. No interaction between physicochemical characteristics (color coordinates, pH, cooking losses, and shear force) and surface microbiological load was observed (P > 0.05). Greater polyunsaturated fatty acids (PUFA), PUFA n-3, conjugated linoleic acid (c9, t11 – 18:2) (P < 0.01), and PUFA/saturated fatty acid ratio (P < 0.05) and lower n-6:n-3 ratio (P < 0.01) were observed in pasture- than grain-fed steers. The consumer sensory panel showed acceptable scores for all treatments, although some differences between attributes were detected by cluster analysis. Different aging methods followed by a frozen storage period could be used to produce and export meat with the required quality attributes to meet consumer expectations

show abstract

Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets

Correa,

del Campo,

Luzardo

et al. 2024

Meat and Muscle Biology

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of differences in level of post-weaning nutrition and in sire expected progeny differences for ribeye area on retail cuts yield in Hereford steers

Cited by 1 publication

References 18 publications

Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets

Impact of Aging Methods and Frozen Storage on Beef Quality Attributes from Different Finishing Diets

Contact Info

Product

Resources

About