&lt;b&gt;Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Barcellos, Vinicius Cunha; Mottin, Camila; Passetti, Rodrigo Augusto Cortêz; Guerrero, Ana; Eiras, Carlos Emanuel; Prohmann, Paulo Emílio Fernandes; Vital, Ana Carolina Pelaes; Prado, Ivanor Nunes do

doi:10.4025/actascianimsci.v39i4.36692

Cited by 20 publications

(14 citation statements)

References 40 publications

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“…According to the cooking loss test analysis, the present study found values ranging from 4 to 24.07% of total moisture loss, with an overall mean of 11.75%. Differently from the results obtained in this study, greater losses were observed by Barcellos et al [42] in cattle of the nelore breed in Panama, with moisture losses of 24% and 29% in Angus x Nelore crossbreeds. Andrade et al [4] found in cattle of the nelore breed greater losses of 29.1% when compared to the present study.…”

Section: Resultscontrasting

confidence: 99%

“…A smaller lightness value represents a darker meat, which may be associated with the presence of fat, given that animals with higher content present higher reflectance [45], or even the breed, since the animals with a predominance of Nelore in their genotype presented darker meat, a behavior related to the agitated temper of the breed [5], another factor that could be attributed to the pH in the case of meat with low lightness, because meats with values higher or equal to 6.0 tend to have low light reflectance due to high water retention capacity [47]. In turn the a* and b* values are in accordance with the previous studies, such as Barcellos et al [42] for a* of 14.58 and Andrade et al [4] for b* of 3.78, all performed with cattle of the Nelore breed.…”

Section: Resultssupporting

confidence: 82%

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Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

Sousa

et al. 2018

Preprint

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26The aim of this study was to detect reactive oxygen species and evaluate the quality 27 of carcasses and beef meat from cold storage slaughterhouses located in the Federal District 28 and Surroundings. Information was obtained on the gender, breed and age of each animal, 29 as well as the distance travelled (km) and time (h) from the property to the cold storage 30 slaughterhouse. Data and samples were obtained from a total of 33 animals and their 31 respective carcasses. Fragments of the extensor carpi radialis muscle were extracted from all 32 the carcasses to analyze the presence of reactive oxygen species (ROS), and samples of the 33 Longissimus dorsi muscle to perform the 24h post-mortem pH, colorimetric test, cooking 34 loss and drip loss assessment and to measure the shear force. The presence of hematomas 35 was detected in 28 carcasses, where the tail and croup (17/33) and flank (17/33) regions were 36 the most affected. The electron paramagnetic resonance indicated an average of 52.59 ROS/g 37 in the analyzed pieces. The meat quality tests indicated averages of: 5.8 for the 24h post-38 mortem pH, L*29.34, a* 2.52 and b* 1.31 in calorimetry, 2.30 kg/f for the shearing force, 39 11.75% of cooking losses and 1.88% of drip losses. The statistical analyses demonstrated a 40 tendency to positive correlation between the presence of hematomas with and the amount 41 of ROS, and between the presence of hematomas and pH value. Furthermore, statistically, 42 female gender was one of the influential factors on the tenderness value. According to the 43 results, it was concluded that the meat evaluated in this study meets the desirable quality 44 parameters and it was possible to detect reactive oxygen species in the samples of muscle 45 tissue. 3 46 Introduction 47 Brazil's livestock farming stands out as an important sector of the national economy 48 and in the year 2016 it represented approximately 24% of the Gross Domestic Product [1]. 49 In 2017 Brazil kept its spotlight in the international market as the world's greatest beef meat 50 exporter [1]. 51 To maintain its market competitiveness, the country has invested in the productivity 52 and quality of the final product offered to the consumer [2]. In beef , tenderness, flavor, 53 juiciness and color are desired as determining characteristics for the purchase decision, 54 which are susceptible to changes due to intrinsic factors such as the gender, age and breed, 55 and extrinsic factors such as nutrition and stress during handling [3]. 56 Studies on meat quality often correlate these parameters when evaluating the 57 characteristics of the meat produced by crossbreeding and the comparison of age and diet 58 types [4,5,6,7], where the main analyzed characteristics are the pH, colorimetry and shearing 59 force [8,9,10] as well as water retention capacity when measured by evaluating cooking and 60 drip losses [4]. 61 Still related to the meat quality is the pre-slaughter handling performed by the farms 62 and industries of meat, which can generate stress, contusio...

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Section: Resultscontrasting

confidence: 99%

Section: Resultssupporting

confidence: 82%

Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

Sousa

et al. 2018

Preprint

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show abstract

“…On the contrary, a significant decrease was found for compression and energy among samples as ageing progressed for both production systems. These differences in the intensity of ageing between steers and bulls also seemed apparent in Barcellos et al ., 44 who found similar tenderness in LT muscle from steers after 4 days of ageing to that from bulls after 14 days of ageing.…”

Section: Resultssupporting

confidence: 65%

Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

et al. 2020

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BACKGROUND The use of bulls rather than steers from the dairy herd offers a more profitable and environmentally friendly option; however, the beef eating quality from bulls is an issue of concern. This study assessed the effect of two tenderization techniques – pelvic suspension and ageing – on three different muscles of Holstein Friesian males from two different production systems. RESULTS The results indicate that a production system based on steers slaughtered at 24 months (S24) produced beef with better eating quality than from bulls slaughtered at 19 months (B19) when tenderization techniques were not applied. Instrumental texture of longissimus thoracis and gluteus medius muscles was improved with ageing and/or pelvic suspension, with both tenderization techniques exerting greater impact on B19 meat. No differences were found in semitendinosus muscle due to suspension method, whereas ageing for longer than 14 days decreased its instrumental tenderness. Sensory results indicate that, after 14 days of ageing, panellists still preferred meat from S24, and they could differentiate between pelvic and traditional suspension. CONCLUSION Tenderization methodologies should be optimized for each production system and muscle; however, both panel and instrumental texture results indicate that eating quality of beef from either production systems is acceptable after 14 days of ageing, or even earlier if the suspension method is applied. © 2020 Society of Chemical Industry

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“…Taurine cattle have been used by Brazilian farmers in industrial crosses with zebu breeds due to increased gain in heterosis and complementarity of desirable traits, yielding the best results in meat production (Reggiori et al, 2016). Different crosses between Bos taurus taurus and Bos taurus indicus generate positive results for the efficiency of a production system, mainly in terms of carcass weight, yield of meat cuts, and meat tenderness (Barcellos et al, 2017). Santana et al (2013) described economic gains from the use of crosses in bioeconomic simulations with full-cycle and pre-weaning systems.…”

Section: Introductionmentioning

confidence: 99%

Use of crosses for sustainability in livestock farming in the Brazilian Meio-Norte region

Afonso¹,

Carvalho²,

Hadlich³

et al. 2020

Revista Brasileira De Zootecnia

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This study evaluated different crosses for sustainable beef production in the Meio-Norte, Brazil. Thirty-four cattle [seven Curraleiro Pé-duro (CPD), six Nellore (NEL), seven F1 (½ NEL + ½ CPD), seven F2A (¼ CPD + ¼ NEL + ½ Angus), and seven F2S (¼ CPD + ¼ NEL + ½ Senepol)] were evaluated on natural pastures in the states of Piauí and Maranhão. The animals were weighed at birth (BW); weaning (WW); 12 (W12), 18 (W18), and 24 months (W24); and slaughter (SW). The morphometric measurements of rump height (RH), withers height (WH), body length (BW), and heart girth (HG) were assessed. Hot carcass weight (HCW), cold carcass weight (CCW), loin-eye area (LEA), backfat thickness (BFT), carcass dressing percentage (DP), water-holding capacity (WHC), cooking loss (CL), shear force (SF), pH, meat color (L*M, a*M, and b*M), and fat color (L*F, a*F, and b*F) were also analyzed. The three-cross animals (F2A and F2S) showed heavier weights from weaning to slaughter as well as higher HCW and CCW. The three-cross cattle produced less methane per kg of meat. The lack of differences between the NEL, F1, F2A, and F2S animals indicates that crossbreeding did not increase their size, which could be detrimental to reproductive efficiency. Loin-eye area, BFT, and DP differed between the genetic groups, with the highest LEA obtained by F2A. Backfat thickness and DP were low in all animals, suggesting a need for increased carcass fatness. Water-holding capacity, CL, SF, pH, a*F, b*F, L*M, and a*M did not differ; therefore, crossbreeding did not affect qualitative or visual aspects of meat and fat. The use of crosses in meat production systems in the Meio-Norte region of Brazil is a viable option to improve sustainability. In this respect, three-cross animals have the best performance.

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<b>Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls

Cited by 20 publications

References 40 publications

Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

Reactive oxygen species and evaluation of the quality of carcasses and beef meat from cold storage slaughterhouses located in the Federal District and Surroundings (Brazil)

Effect of pelvic suspension and post‐mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

Use of crosses for sustainability in livestock farming in the Brazilian Meio-Norte region

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