Journal
MEAT SCIENCE
Volume 88, Issue 3, Pages 441-446Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.01.024
Keywords
Beef cattle; Collagen; Dentition; Pre-slaughter; Tenderness
Categories
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq, Brazil)
- Fundacao de Apoio a Pesquisa de Minas Gerais (FAPEMIG, Brazil)
- Coordenacao de Aperfeicoamento de Ensino Superior (CAPES, Brazil)
Ask authors/readers for more resources
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. (c) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available