Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers

The objective of this work was to evaluate factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomly divided in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat temperature and pH data were monitored during 24 hours post mortem. After this, fat thickness and rib area were measured. Longissimus dorsi muscle was removed to quality evaluation before and after 14 days ageing period. Crossbreed animals rib areas were higher. Fat thickness and marbling values from both genetic groups were similar. Live slaughter weight and fat content affected decrease of pH and temperature, but didn't result in difference in shear force. Crossbreed animals the most tender meat. Ageing process was responsible for 30% reduction in shear force, so this was, associated to genetic group, was the principal factor affecting meat texture.

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Main Authors: Heinemann, Riana Jordão Barrozo, Pinto, Marcos Franke, Romanelli, Pedro Fernando
Format: Digital revista
Language:por
Published: Pesquisa Agropecuaria Brasileira 2003
Online Access:https://seer.sct.embrapa.br/index.php/pab/article/view/6660
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spelling rev-pab-br-article-66602010-08-19T17:24:50Z Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers Fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore Heinemann, Riana Jordão Barrozo Pinto, Marcos Franke Romanelli, Pedro Fernando beef; maturation; tenderness; quality carne bovina; maturação; maciez; qualidade The objective of this work was to evaluate factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomly divided in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat temperature and pH data were monitored during 24 hours post mortem. After this, fat thickness and rib area were measured. Longissimus dorsi muscle was removed to quality evaluation before and after 14 days ageing period. Crossbreed animals rib areas were higher. Fat thickness and marbling values from both genetic groups were similar. Live slaughter weight and fat content affected decrease of pH and temperature, but didn't result in difference in shear force. Crossbreed animals the most tender meat. Ageing process was responsible for 30% reduction in shear force, so this was, associated to genetic group, was the principal factor affecting meat texture. O objetivo deste trabalho foi avaliar fatores que influenciam a textura da carne de novilhos Nelore e cruzados Limousin-Nelore. Cinqüenta novilhos, 25 Nelore e 25 Limousin-Nelore, foram aleatoriamente divididos em cinco grupos de 10 animais (cinco de cada grupo genético), para o abate seriado, até 204 dias. Os valores de temperatura e pH muscular foram monitorados durante 24 horas após o abate. Em seguida, foram medidas a espessura de cobertura de gordura e a área de olho de lombo. O músculo longissimus dorsi retirado foi dividido para avaliação qualitativa do músculo sem maturação e submetido à maturação por 14 dias. A área de olho de lombo foi maior em animais cruzados. Os valores de cobertura de gordura e gordura intramuscular foram semelhantes entre os grupos genéticos. Peso ao abate e teor de gordura afetaram as quedas de pH e temperatura, mas não resultaram em diferenças na força de cisalhamento. Os animais cruzados apresentaram carne mais macia que os animais Nelore. A maturação causou redução de 30% na força de cisalhamento e foi, com o fator genético, o parâmetro que mais influenciou a textura da carne.– Pesquisa Agropecuaria Brasileira Pesquisa Agropecuária Brasileira 2003-08-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://seer.sct.embrapa.br/index.php/pab/article/view/6660 Pesquisa Agropecuaria Brasileira; v.38, n.8, ago. 2003; 963-971 Pesquisa Agropecuária Brasileira; v.38, n.8, ago. 2003; 963-971 1678-3921 0100-104x por https://seer.sct.embrapa.br/index.php/pab/article/view/6660/3717
institution EMBRAPA
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-pab-br
tag revista
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language por
format Digital
author Heinemann, Riana Jordão Barrozo
Pinto, Marcos Franke
Romanelli, Pedro Fernando
spellingShingle Heinemann, Riana Jordão Barrozo
Pinto, Marcos Franke
Romanelli, Pedro Fernando
Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
author_facet Heinemann, Riana Jordão Barrozo
Pinto, Marcos Franke
Romanelli, Pedro Fernando
author_sort Heinemann, Riana Jordão Barrozo
title Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
title_short Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
title_full Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
title_fullStr Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
title_full_unstemmed Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers
title_sort factors affecting meat texture from nellore and crossbreed limousin-nellore steers
description The objective of this work was to evaluate factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers. Fifty steers, 25 Nellore and 25 Limousin-Nellore, were randomly divided in five groups of 10 animals (five from each genetic group) and serially slaughtered during 204 days. Meat temperature and pH data were monitored during 24 hours post mortem. After this, fat thickness and rib area were measured. Longissimus dorsi muscle was removed to quality evaluation before and after 14 days ageing period. Crossbreed animals rib areas were higher. Fat thickness and marbling values from both genetic groups were similar. Live slaughter weight and fat content affected decrease of pH and temperature, but didn't result in difference in shear force. Crossbreed animals the most tender meat. Ageing process was responsible for 30% reduction in shear force, so this was, associated to genetic group, was the principal factor affecting meat texture.
publisher Pesquisa Agropecuaria Brasileira
publishDate 2003
url https://seer.sct.embrapa.br/index.php/pab/article/view/6660
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