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

被引：42
|
作者：
Duarte, M. S. [1 ]
Paulino, P. V. R. [1 ]
Fonseca, M. A. [1 ]
Diniz, L. L. [1 ]
Cavali, J. [1 ]
Serao, N. V. L. [1 ]
Gomide, L. A. M. [2 ]
Reis, S. F. [1 ]
Cox, R. B. [3 ]
机构：
[1] Univ Fed Vicosa, Dept Zootecnia, BR-36571000 Vicosa, MG, Brazil
[2] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosa, MG, Brazil
[3] Univ Minnesota, Dept Anim Sci, St Paul, MN 55108 USA
来源：
MEAT SCIENCE | 2011年 / 88卷 / 03期
关键词：
Beef cattle; Collagen; Dentition; Pre-slaughter; Tenderness; LONGISSIMUS MUSCLE; INTRAMUSCULAR COLLAGEN; BOVINE MUSCLE; TENDERNESS; BEEF; AGE; CLASSIFICATION; FRAGMENTATION; PALATABILITY; CALPASTATIN;
D O I：
10.1016/j.meatsci.2011.01.024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：441 / 446
页数：6
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