| Revista: | Scientia Agricola |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000455458 |
| ISSN: | 0103-9016 |
| Autores: | Ramos, Patricia Maloso1 Santos Donado, Priscila Robertina dos1 Oliveira, Giuliana Micai de1 Contreras Castillo, Carmen Josefina1 Scheffler, Tracy L2 Silva, Saulo da Luz e3 Martello, Luciane Silva3 Delgado, Eduardo Francisquine1 |
| Instituciones: | 1Universidade de Sao Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Piracicaba, Sao Paulo. Brasil 2University of Florida, Department of Animal Sciences, Gainesville, Florida. Estados Unidos de América 3Universidade de Sao Paulo, Departamento de Zootecnia, Pirassununga, Sao Paulo. Brasil 4Universidade de Sao Paulo, Departamento de Engenharia de Biossistemas, Pirassununga, Sao Paulo. Brasil |
| Año: | 2022 |
| Volumen: | 79 |
| Número: | 3 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, analítico |
| Resumen en inglés | Bos taurus indicus temperament is variable and affects beef tenderization. Our objective was to investigate temperament and performance of non–castrated Nellore and identify groups based on Longissimus lumborum (LL) pH decline as well as beef characteristics produced by those groups. We investigated 94 animals with a subset of carcasses (n = 24) selected based on LL pH at 24 h postmortem (pm) to represent two groups: resistant to pH decline (> 5.8 called pH–Res; n = 10) and normal (< 5.7 called pH–Nor; n = 14). Steaks were fabricated from the LL muscle and randomly assigned to aging (2, 7, 14, and 21 days). Sarcomere length, cooking loss, myofibrillar fragmentation index (MFI), and Warner–Bratzler shear force (WBSF) were determined. Data on temperament were investigated in a multivariate approach, while beef data were compared between groups using the analysis of variance. Rectal temperature at the beginning of the finishing phase and total weight gain were greater and related to animals in the pH–Res group (p < 0.01 and p = 0.03, respectively). Temperature and pH decline curves, sarcomere length, and cooking loss revealed that pH–Res produced beef with lower quality compared to the pH–Nor group. Results for MFI and WBSF did not show differences between groups within each time pm; however, overall steaks from pH–Res were tougher (p = 0.06). Incidence of LL pH between 5.8 and 5.9 at 24 h pm did not compromise the tenderization rate or extension; however, it affected the water holding capacity in this population of Nellore cattle |
| Disciplinas: | Química, Medicina veterinaria y zootecnia |
| Palabras clave: | Química de alimentos, Bovinos, Nelore, Carne, pH, Calidad, Cocimiento, Sarcómeros, Temperamento |
| Keyword: | Food chemistry, Bovines, Nellore, Meat, pH, Cooking, Quality, Sarcomeres, Temperament |
| Texto completo: | Texto completo (Ver HTML) Texto completo (Ver PDF) |
