Meat quality of cattle subjected to period of aging process: a cross-heifer study
The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2021-03-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39753 |
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| author | Lucy Mery Antonia Surita Marina de Nadai Bonin Gomes Brayan Dias Dauria Rodrigo da Costa Gomes Marilia Williane Filgueira Pereira Maria da Graça Morais Marjorie Toledo Duarte Luis Carlos Vinhas Ítavo André Luiz Julien Ferraz |
| author_facet | Lucy Mery Antonia Surita Marina de Nadai Bonin Gomes Brayan Dias Dauria Rodrigo da Costa Gomes Marilia Williane Filgueira Pereira Maria da Graça Morais Marjorie Toledo Duarte Luis Carlos Vinhas Ítavo André Luiz Julien Ferraz |
| author_sort | Lucy Mery Antonia Surita |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation. |
| first_indexed | 2024-04-10T20:37:15Z |
| format | Article |
| id | doaj.art-82de2c769ff14bb9a357f68d16ad00f0 |
| institution | Directory Open Access Journal |
| issn | 1676-546X 1679-0359 |
| language | English |
| last_indexed | 2024-04-10T20:37:15Z |
| publishDate | 2021-03-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Agrárias |
| spelling | doaj.art-82de2c769ff14bb9a357f68d16ad00f02023-01-24T20:29:54ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592021-03-0142310.5433/1679-0359.2021v42n3p1175Meat quality of cattle subjected to period of aging process: a cross-heifer studyLucy Mery Antonia Surita0Marina de Nadai Bonin Gomes1Brayan Dias Dauria2Rodrigo da Costa Gomes3Marilia Williane Filgueira Pereira4Maria da Graça Morais5Marjorie Toledo Duarte6Luis Carlos Vinhas Ítavo7André Luiz Julien Ferraz8Federal University of Mato Grosso do SulFederal University of Mato Grosso do SulFederal University of Mato Grosso do SulEmbrapa Beef CattleFederal University of Mato Grosso do SulFederal University of Mato Grosso do SulFederal University of Mato Grosso do SulFederal University of Mato Grosso do SulState University of Mato Grosso do SulThe aim of this study was to evaluate the effects of aging on meat quality of crossbred heifers. Qualitative and quantitative evaluations of carcasses and meat of 148 crossbred heifers with an average age of 13 months and 407.5 ± 29.22 kg body weight at slaughter were performed. After cooling for 24 h, the carcasses were evaluated for hot carcass weight, pH, conformation, physiological maturity, finishing, fat distribution, and length. Characteristics, such as pH, color, marbling, exudation, as well as cooking losses, percentage of ether extract, and shear force were evaluated in meat at time zero and after seven days of aging. The carcasses displayed satisfactory results for parameters such as pH at 24 h of cooling (pH24), finishing, distribution of fat, and subcutaneous fat thickness (5.58, 3.27, 2.40, and 6.62 mm, respectively). The meat had a low marbling score (5.08) and percentage of ether extract (1.71), indicating that the meat was relatively lean. Exudation and cooking losses showed similar results at zero and seven days of aging. The meat subjected to seven days of aging showed higher lightness and hue (40.98 and 0.77, respectively) and tenderness of 5.25 kg. These results indicated that aging affected meat color and shear force parameters; the meat of cross-heifers was softer but less red after maturation.https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39753MarblingShear forceTendernessYoung cattle. |
| spellingShingle | Lucy Mery Antonia Surita Marina de Nadai Bonin Gomes Brayan Dias Dauria Rodrigo da Costa Gomes Marilia Williane Filgueira Pereira Maria da Graça Morais Marjorie Toledo Duarte Luis Carlos Vinhas Ítavo André Luiz Julien Ferraz Meat quality of cattle subjected to period of aging process: a cross-heifer study Semina: Ciências Agrárias Marbling Shear force Tenderness Young cattle. |
| title | Meat quality of cattle subjected to period of aging process: a cross-heifer study |
| title_full | Meat quality of cattle subjected to period of aging process: a cross-heifer study |
| title_fullStr | Meat quality of cattle subjected to period of aging process: a cross-heifer study |
| title_full_unstemmed | Meat quality of cattle subjected to period of aging process: a cross-heifer study |
| title_short | Meat quality of cattle subjected to period of aging process: a cross-heifer study |
| title_sort | meat quality of cattle subjected to period of aging process a cross heifer study |
| topic | Marbling Shear force Tenderness Young cattle. |
| url | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/39753 |
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