Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls

Duarte, Márcio de Souza; Paulino, Pedro Veiga Rodrigues; Fonseca, Mozart Alves; Diniz, L.L.; Cavali, Jucilene; Serão, Nick V. L.; Gomide, L.A.M.; Reis, S.F.; Cox, Ray

doi:10.1016/j.meatsci.2011.01.024

Cited by 54 publications

(34 citation statements)

References 27 publications

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“…According to Duarte et al (2011) in unstressed animals, the values of muscle final pH usually range from 5.50 to 5.80. The final pH values observed in this study ranged from 5.63 to 5.66, resting within the normal range for ovine meat and indicating that an adequate process of rigor mortis occurred (Devine et al, 1993).…”

Section: Discussionmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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-The objective of this study was to evaluate the physicochemical and nutritional characteristics of meat from three muscles of Ile de France lambs fed diets containing different levels of glycerin as an alternative to corn. Thirty non-castrated feedlot Ile de France lambs weighing 15±0.2 kg were housed in individual pens and slaughtered at 32±0.2 kg. Treatments consisted of three diets: sugarcane + 0% glycerin; sugarcane + 10% glycerin; and sugarcane + 20% glycerin; and three muscles were evaluated: triceps brachii, semimembranosus, and longissimus lumborum. No interactions were observed among glycerin levels and muscle types for the quality characteristics evaluated. Muscles were similar in terms of physicochemical and nutritional characteristics, and only differed in sarcomere length, diameter of muscle fibers, and cholesterol content. Dietary glycerin did not affect pH, water holding capacity (24 h and 30 days after slaughter), weight loss by thawing and cooking, shear force, diameter of muscle fibers, sarcomere length, lipid oxidation, chemical composition, or meat cholesterol content. Dietary glycerin resulted in a linear decrease of muscle yellowness from 3.99 to 3.29. Dietary glycerin altered intramuscular fat fatty acid profile, increasing the concentration of margaric acid (1.47 to 2.61%). Up to 20% glycerin can be included in the diet of feedlot lambs without any harm to meat quality.

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Section: Discussionmentioning

confidence: 99%

Dietary glycerin does not affect meat quality of Ile de France lambs

et al. 2016

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“…The presence of connective tissue, primarily in the form of collagen fibrils and the degree of intermolecular cross-linking, contributes to the background toughness of meat (Duarte et al 2011). Beef palatability is known to be influenced by collagen and the amount of connective tissue (Purslow 2014).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

Kimura

Nishimura

Iwama

et al. 2017

Animal Science Journal

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The thermal property of bovine intramuscular adipose tissue (IAT) was evaluated using differential scanning calorimetry (DSC) and compared with the melting point temperature (MP) of the fat extract of IAT, which was measured using the slip point method. The beef samples were classified according to the beef marbling score (BMS). Beef with a high BMS contained less protein than that with middle or low BMS. Beef with a high BMS contained significantly more fat than that with a low BMS (P < 0.05). The endothermic point temperature (EP) of IAT, measured by DSC, was significantly higher than the MP of IAT fat (P < 0.05). The EP showed no significant difference among the three marbling grade groups. Although the MP was correlated with the monounsaturated fatty acids (MUFA) content of IAT (R 2 = 0.505), there was no correlation between the EP and the MUFA (R 2 = 0.040). However, the EP of IAT treated with collagenase was relatively highly correlated with the MP (R 2 = 0.655). Thus, these results suggested that DSC analysis would give us the practical thermal information regarding the melt-in the-mouth of beef such as the gelatinization of collagen, along with the melting of fat in IAT.

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“…The gradual decrease in solubility of collagen would explain the decrease in meat tenderness with age of animal. However, Duarte et al (2011), reported that total collagen content in muscle does not increase significantly with physiological maturity in cattle; however, collagen solubility is correlated with dental maturity since meat from animals with 2 and 4 permanent incisors has greater collagen solubility compared to that of animals with 8 permanent incisors. Intermolecular crosslinks present in collagen found in muscle of young animals are unstable to heat but these links are converted into complex structures as the animal ages, becoming thermostable (Robins et al, 1973), tending to make the meat less tender.…”

Section: Discussionmentioning

confidence: 97%

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2017

IRJPEH

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Collagen is an important constituent when the physical properties of meat are considered. In view of the fact that factors affecting camel meat toughness are not fully understood and the possibility that they could influence marketing of camel meat. A total of twenty-three camels (age range: 4 months-15 years) from both sexes and belonging to Sahraoui and Targui breeds were slaughtered following the normal abattoir procedures in Ouargla (Algeria). Samples of Longissimus dorsi muscle were collected and the collagen content was determined. Mean value was 2.20±0.27 % on fresh matter. A high value of the collagen content was recorded in animals more than 8 years old compared to adults animals from 0 to 4years old (p=0.024). The difference between the breeds was not significant (2.13 vs. 2.39 % in Sahraoui and Targui breeds, respectively). Females meat's had significantly higher values than that of the males (4.77 vs. 1.82%).

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Influence of dental carcass maturity on carcass traits and meat quality of Nellore bulls

Cited by 54 publications

References 27 publications

Dietary glycerin does not affect meat quality of Ile de France lambs

Dietary glycerin does not affect meat quality of Ile de France lambs

Evaluation of the thermal property of bovine intramuscular adipose tissue using differential scanning calorimetry

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