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

Autor: Duarte MS; Departamento de Zootecnia da Universidade Federal de Viçosa, Campus Universitário, CEP: 36570-000, Viçosa, MG, Brazil. marcio_dsouza@hotmail.com, Paulino PV, Fonseca MA, Diniz LL, Cavali J, Serão NV, Gomide LA, Reis SF, Cox RB
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2011 Jul; Vol. 88 (3), pp. 441-6. Date of Electronic Publication: 2011 Feb 03.
DOI: 10.1016/j.meatsci.2011.01.024
Abstrakt: Carcasses of sixty-three Nellore bulls slaughtered at a commercial beef plant were randomly selected by dental classification (2, 4, 6 or 8 permanent incisors) in order to evaluate the influence of dental maturity on carcass traits and meat quality. Carcasses with 8 permanent incisors (p.i.) had greatest values (P<0.05) of carcass weight and longissimus area. Carcasses with 4 and 6 p.i. presented similar values of rib fat thickness being greater (P<0.05) than the other groups. Carcasses with 6 and 8 p.i. presented greater (P<0.05) values of shear force than the other groups. Conversely, carcasses with 2 and 4 p.i. displayed greater (P<0.05) myofibrillar fragmentation index and collagen solubility. Greatest values of thawing loss were observed in carcasses with 2 p.i. (P<0.05) while carcasses with 8 p.i. presented greatest values (P<0.05) of drip loss. Regarding longissimus color, carcasses with 8 p.i presented greatest value (P<0.05) of b*. Data suggests that dental maturity influences carcass traits and meat quality of Nellore bulls.
(Copyright © 2011 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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