Warner–Bratzler shear evaluations of 40 bovine muscles

Belew, J.B.; Brooks, J. C.; McKenna, D.R.; Savell, J. W.

doi:10.1016/s0309-1740(02)00242-5

Cited by 266 publications

(181 citation statements)

References 14 publications

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“…The shear force values observed in the present study (around 36 N) are higher than those described in foals by Franco et al (2013) and Franco and Lorenzo (2014) (values between 27 and 33 N), whereas Tateo et al (2008), Lanza et al (2009), Lorenzo et al (2014a and Polidori et al (2015) reported higher values (between 47 and 62 N). Belew et al (2003) suggested the following categories for beef steaks on the grounds of shear force measured using the WB test: very tender <31.7 N, tender from 31.7 to 38.3 N and intermediate from 38.3 to 45.1 N. According to this classification, foal meat shear force that was obtained in the present study implies that it belongs to the tender category.…”

Section: Carcass Characteristicsmentioning

confidence: 50%

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet due to its nutritional richness. Recent studies have shown that horsemeat may be considered as an alternative to other meat (such as beef or pork), and it may have a positive effect on human health from a nutritional point of view. This research was conducted to characterize the carcass measurement, meat quality (chemical composition, colour characteristics and textural traits) and nutritional value (fatty acid and amino acid composition) of foals slaughtered at 8 and 11 months of age (8 and 11 m groups). For this study, a total of 21 foals (10 and In fatty acids content, only five out of 23 fatty acids showed differences between the two groups. However, an interesting change in the fatty acid profile occurred with an increase in the slaughter age. Foals from the 8-m group had the highest values of α-linolenic acid and n-3 fatty acids and the lowest values of linoleic and n-6 fatty acids, which is an interesting fact from a health point of view. Finally, slaughter age had no statistical influence on textural properties or amino acid content. As a main conclusion, animals slaughtered at 8 months of age had higher nutritional quality meat (with higher content of n-3 fatty acids) than meat from foals slaughtered at 11 months of age. The slaughter of animals at 8 months of age also reduced production costs because they ate a smaller amount of commercial fodder.

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Section: Carcass Characteristicsmentioning

confidence: 50%

Effect of slaughter age on foal carcass traits and meat quality

Domínguez

Crecente

Borrajo

et al. 2015

Animal

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“…As expected, Pearson's coefficient also indicated that total work was significantly linked to IMF (r = − 0.394, P < 0.01). With regard to the tenderness classification, according to the categories proposed by Belew et al (2003), foal meat from the SES group could be considered as 'intermediate' (3.9 < WB < 4.6 kg)) and foal meat from the FES group could be considered as 'tough' (WBS > 4.6 kg).…”

Section: Lorenzo Crecente Franco Victoria Sarriés and Gómezmentioning

confidence: 99%

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Lorenzo¹,

Crecente

Sarriés

et al. 2014

Animal

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This trial was conducted to study the effect of livestock production system (freedom extensive system (FES) v. semi extensive system (SES)) and amount of finishing feed (1.5 v. 3.0 kg of commercial feed) in SES on carcass characteristics, meat quality and nutritional value of meat foal slaughtered at 18 months of age. For this study, a total of 49 foals (21 from FES and 28 from SES) were used. The obtained results showed that SES had a positive influence on carcass characteristic because these foals showed the best values for live weight, carcass weight, dressing percentage, perimeter of leg (PL) and carcass compactness index. On the other hand, finishing feeding also had a significant ( P < 0.05) effect on PL and lean thickness, as the highest values were obtained in foals finished with 3 kg of commercial fodder. The physico-chemical properties were significantly affected by the livestock production system with the exception of ashes content ( P > 0.05). Foals finished in SES increased in 408% the intramuscular fat content (0.23 v. 1.17%, for foals reared in FES and SES, respectively). On the other hand, L*-value and a*-value were significantly ( P < 0.01) affected by livestock production system, as foals from the FES group had a more intense redder color (higher CIE a*-value) and higher lightness (higher CIE L*-value) compared with those from the SES group. Finally, meat nutritional value was significantly affected by livestock production system, as foals from an extensive production system on wood pasture could be considered as healthier in relation to their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/hypercholesterolemic ratio) as a result of the beneficial grass intake on meat fatty acid profile.

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“…Segundo Belew et al (2003), a carne é considerada muito macia quando a FC é inferior a 3,2kg; macia quando varia entre 3,2 e 3,9 kg; intermediária, quando varia entre 3,9 e 4,6kg e dura, quando a FC é superior a 4,6kg. Dietas ricas em energia melhoram o sabor e aroma da carne bovina (BOWLING et al, 1978;LARICK;TURNER, 1990;MELTON, 1990).…”

Section: Tratamentounclassified

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

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Warner–Bratzler shear evaluations of 40 bovine muscles

Cited by 266 publications

References 14 publications

Effect of slaughter age on foal carcass traits and meat quality

Effect of slaughter age on foal carcass traits and meat quality

The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

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