Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

Pacheco, Rangel Fernandes; Mayer, Andrei Retamoso; Vaz, Marcos André Braz; Pötter, Luciana; Cattelam, Jonatas; Callegaro, Aline Marian; Pizzuti, Luiz Ângelo Damian; Brondani, Ivan Luiz; Filho, Dari Celestino Alves; Pacheco, Paulo Santana

doi:10.1590/0001-3765201520140353

Cited by 6 publications

(6 citation statements)

References 36 publications

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“…However, no literature information was found on the quality of dairy crossbreeds and zebu cattle. In general, we can expect a darker color for zebu meat because of its higher pre-slaughter excitability (MAGGIONI et al, 2012;PACHECO et al, 2015). Texture changes on the other hand, due to its relation with the animals' age (MÜLLER, 1987) have not been consistent in comparisons between genetic groups of cattle slaughtered with similar weight or age .…”

Section: Resultsmentioning

confidence: 99%

Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot

Missio

Silva

Alexandrino

et al. 2017

SCA

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Assessment of carcass and meat characteristics of Nellore young bulls or dairy crossbred young bulls fed two levels of grass-Convert silage in the rations (400 and 100 g kg -1 of dry matter). Sixteen Nellore young bulls and 16 dual-purpose dairy young bulls (Holstein x Gir and Holstein x Guzerá) with average initial body weight of 378.8±13.8 kg were used. The experimental design was completely randomized with treatments in a 2x2 factorial arrangement. The proportion of silage and the genetic group did not change the percentage of muscle, fat and bone of the carcass. The yield of the primary commercial cuts was not altered by the level of silage. The pistol cut weight was higher in Nellore young bulls compared to dairy crossbred young bulls (125.8 vs. 119.5 kg), while the relative weight of short ribs was higher in dairy crossbreds (11.9 vs. 11.5%). Only the muscle cut of the pistol was altered by silage proportion in the rations, being higher in those with the lowest proportion of grass silage. On the other hand, only the relative weight of flat, rump cap and edible lean trims were altered by genetic group, which were higher in Nellore young bulls. Among the characteristics of the meat, only marbling was significantly changed, being higher in dairy crossbreds fed rations with a lower grass-silage proportion. The genetic group did not alter the other meat characteristics. Nellore young bulls produce carcasses with higher yield of valuable meat cuts in relation to dairy crossbred young bulls. Key words: Commercial cuts. Prime cuts. Meat quality. Rump cap. ResumoObjetivou-se avaliar as características de carcaça e carne de tourinhos da raça Nelore ou mestiços leiteiros de dupla aptidão (Holandês x Gir e Holandês x Guzerá) alimentados com dois níveis de silagem de capim-Convert nas dietas (400 e 100 g kg -1 de matéria seca e osso da carcaça. O rendimento dos cortes comerciais primários não foi alterado pelo nível de silagem. O peso do traseiro especial foi superior nos tourinhos Nelore em relação aos mestiços leiteiros (125,8 vs 119,5 kg), enquanto o peso relativo da ponta de agulha foi superior nos mestiços leiteiros (11,9 vs 11,5%). Somente o corte denominado "músculo" do traseiro especial foi alterado pela proporção de silagem nas rações, sendo superior naquelas com menor proporção de volumoso. Por outro lado, apenas o peso relativo do coxão duro, picanha e recortes comestíveis foram alterados pelo grupo genético, que foram superiores nos animais da raça Nelore. Dentre as características da carne, apenas o marmoreio foi alterado significativamente, sendo superior nos mestiços leiteiros que receberam rações com menor proporção de silagem. O grupo genético dos animais não alterou as demais características da carne. Tourinhos da raça Nelore produzem carcaças com maior rendimento de cortes nobres em relação aos mestiços leiteiros.

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Section: Resultsmentioning

confidence: 99%

Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot

Missio

Silva

Alexandrino

et al. 2017

SCA

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“…The percentage of Zebu 'blood' showed a negative effect on the chance of met tenderness. Numerous studies have widely documented and supported this effect (CROUSE et al, 1989;LAGE et al, 2012;PACHECO et al, 2015). The main explanation for this is the action of enzymes linked to myofibrillar proteolysis during rigor mortis, called calpamine and calpastatin, since the relationship between them, in zebuine animals, decreases meat tenderness (CASAS et al, 2006;DUARTE et al, 2013;TIZIOTO et al, 2014).…”

Section: Discussionmentioning

confidence: 98%

Probability of beef tenderness in confined cows - a meta-analytic approach

Pacheco

Filho

Cattelam

et al. 2019

SCA

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This study aimed to assess the probability of meat tenderness in confined cows. For this purpose, CAPES and SciELO platforms were searched for papers under this subject published in Brazil between 2000 and 2015. A total of 43 articles were found, of which eleven were used. Those selected approached the finishing of confined cows and specified animal genetic group, breed, and age at experiment start. Moreover, all these studies evaluated sensory and organoleptic characteristics of meat, following the same method. Each variable was analyzed by logistic regression, using the LOGISTIC procedure of SAS. The factors were evaluated by odds ratio (OR), in which changes in the probability of meat tenderness were estimated by means of an add-on function in regression variable units. Animal age at the beginning of termination, percentages of zebuine blood and heterozygosity, and marbling score are factors that affect (p < 0.30) the chance of beef tenderness. The probabilities of obtaining a tender meat increase when age at termination beginning and zebuine genotype participation are reduced, as well as when heterozygosity (via crosses) and meat marbling score increases.

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“…Meat color is determined by the proportions of ferric myoglobin (bright red), myoglobin (dark red), and metmyoglobin (gray, brown) in the muscle. Among these, myoglobin content is a prominent factor affecting meat color (Pacheco et al, 2015). Purplish-red myoglobin is oxygenated to bright red, which symbolizes the freshness of meat, and is subsequently oxidized to produce brown methemoglobin, which leads to darkening.…”

Section: Discussionmentioning

confidence: 99%

Comparison of slaughter performances and meat qualities of Honghe yellow cattle at different ages

Yu¹,

Wang²,

Lu³

et al. 2022

Revista Brasileira De Zootecnia

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RuminantsFull-length research article Comparison of slaughter performances and meat qualities of Honghe yellow cattle at different agesABSTRACT -We examined differences in slaughter performance and meat quality of Honghe yellow cattle of different ages. We randomly selected nine Honghe bulls for slaughter at 12 (12M), 36 (36M), and 60 (60M) months of age. There were significant differences in antemortem live weight, carcass weight, and net weight among the three groups, all of which increased with age. Backfat thickness in 36M (4.77±0.25 mm) and 60M (5.50±0.50 mm) was significantly higher than in 12M (3.00±0.00 mm), and the loin-eye area in 60M (68.02±16.02) was higher than in 12M (27.01±1.89). There was no significant difference in the pH value of the month-old group. Compared with 12M (29.33±4.93%) and 60M (23.87±5.08%), the cooking loss of meat in 36M (36.50±5.07%) was significantly higher; meanwhile, a* value was also the highest in 36M (22.39±1.34), the protein and fat content of muscle in 12M was lower, while the content of meat in 60M was lower. There was no significant difference in muscle ash, Ca, and P contents; the total amino acid and essential amino acid contents of 36M were higher than those of 12M and 60M, and the unsaturated fatty acids of meat in 12M were higher than those in 36M and 60M. The change of age has a certain influence on the slaughter performance and meat quality of Honghe yellow cattle.

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Qualitative characteristics of meat from cull cows of different genotypes and age class slaughter under different finishing systems: a meta-analytic approach

Cited by 6 publications

References 36 publications

Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot

Carcass and meat of two genetic groups of cattle fed two levels of grass-Convert silage in feedlot

Probability of beef tenderness in confined cows - a meta-analytic approach

Comparison of slaughter performances and meat qualities of Honghe yellow cattle at different ages

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