Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses
Abstract The objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as m...
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| Format: | Article |
| Language: | English |
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Embrapa Informação Tecnológica
2023-05-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104401&tlng=en |
| _version_ | 1797821924986847232 |
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| author | Rangel Fernandes Pacheco Diego Soares Machado João Restle Dayana Bernardi Sarzi Sartori Pablo Tavares Costa Ricardo Zambarda Vaz |
| author_facet | Rangel Fernandes Pacheco Diego Soares Machado João Restle Dayana Bernardi Sarzi Sartori Pablo Tavares Costa Ricardo Zambarda Vaz |
| author_sort | Rangel Fernandes Pacheco |
| collection | DOAJ |
| description | Abstract The objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the “control” (3–6 mm), “low” (<3 mm), and “high” (>6 mm) groups. Carcasses in the “high” group showed greater intramuscular fat deposition, whereas those in the “low” group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers’ acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat. |
| first_indexed | 2024-03-13T09:59:52Z |
| format | Article |
| id | doaj.art-8b2219249e11436daace21ca14fbf623 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-03-13T09:59:52Z |
| publishDate | 2023-05-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-8b2219249e11436daace21ca14fbf6232023-05-23T07:31:54ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212023-05-015810.1590/s1678-3921.pab2023.v58.03110Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknessesRangel Fernandes Pachecohttps://orcid.org/0000-0002-4444-870XDiego Soares Machadohttps://orcid.org/0000-0002-2406-280XJoão Restlehttps://orcid.org/0000-0002-6103-4074Dayana Bernardi Sarzi Sartorihttps://orcid.org/0000-0002-4625-2532Pablo Tavares Costahttps://orcid.org/0000-0002-2320-7843Ricardo Zambarda Vazhttps://orcid.org/0000-0003-4505-1277Abstract The objective of this work was to evaluate, through meta-analysis, the impact of subcutaneous fat thickness on beef qualitative traits. Combined data from 13 studies were used, comprising 245 carcasses of male bovines slaughtered in Brazil. Effect size for all parameters was calculated as mean difference or standardized mean difference, at 95% probability. The meta-analysis of random and fixed effects was carried out when I2>50% and I2<50%, respectively, for each indicator separately, with means for fat thickness, classified in the “control” (3–6 mm), “low” (<3 mm), and “high” (>6 mm) groups. Carcasses in the “high” group showed greater intramuscular fat deposition, whereas those in the “low” group presented an intramuscular fat deposition similar to that of the control. When the fat thickness was below the recommended threshold of 3 mm, shear force increased. Subcutaneous fat thickness values greater than 6 mm induced a positive change in the perception of tenderness by the panel of evaluators. Beef carcasses with a subcutaneous fat thickness over 6 mm tend to accumulate more intramuscular fat content and are tenderer for consumers’ acceptance. Carcasses with a fat thickness less than 3 mm produce tougher meat.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104401&tlng=enbeef cattlecarcass fatintramuscular fatshear forcetenderness |
| spellingShingle | Rangel Fernandes Pacheco Diego Soares Machado João Restle Dayana Bernardi Sarzi Sartori Pablo Tavares Costa Ricardo Zambarda Vaz Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses Pesquisa Agropecuária Brasileira beef cattle carcass fat intramuscular fat shear force tenderness |
| title | Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| title_full | Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| title_fullStr | Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| title_full_unstemmed | Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| title_short | Meta-analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| title_sort | meta analysis of meat quality of cattle slaughtered with different subcutaneous fat thicknesses |
| topic | beef cattle carcass fat intramuscular fat shear force tenderness |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2023000104401&tlng=en |
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