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

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dc.creatorVinicius Cunha Barcellos
dc.creatorCamila Mottin
dc.creatorRodrigo Augusto Cortez Passetti
dc.creatorAna Guerrero
dc.creatorCarlos Emanuel Eiras
dc.creatorPaulo Emílio Prohman
dc.creatorAna Carolina Pelaes Vital
dc.creatorIvanor Nunes do Prado
dc.date2017
dc.date.accessioned2026-07-07T03:59:02Z
dc.descriptionThis study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24 hours, 4oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls. Intramuscular fat from Nellore steers had a more favourable n-6:n-3 fatty acid ratio than that from Angus vs. Nellore bulls (4.37 vs. 11.45, respectively). Tenderness, flavour and overall acceptability were higher (p < 0.001) for meats of the Nellore steers, regardless of ageing time (1, 4, 7 and 14 days).
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303156126014
dc.identifierhttps://www.redalyc.org/journal/3031/303156126014/
dc.identifierhttps://www.redalyc.org/journal/3031/303156126014/html/
dc.identifierhttps://www.redalyc.org/journal/3031/303156126014/303156126014.epub
dc.identifierhttps://www.redalyc.org/journal/3031/303156126014/movil
dc.identifier10.4025/actascianimsci.v39i4.36692
dc.identifier.urihttp://hdl.handle.net/123456789/449513
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Num.4 Vol.39
dc.subjectAgrociencias
dc.titleCarcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls
dc.typeartículo científico

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