Características quantitativas da carcaça de bovinos Charolês, Caracu e cruzamentos recíprocos terminados em confinamento

Perotto, Daniel; Moletta, José Luiz; Cubas, Antonio Carlos

doi:10.1590/s1516-35982000000100016

Cited by 23 publications

(26 citation statements)

References 7 publications

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“…In the present study, total average bone yield was 17.65% (Table 8), not taking into consideration rib bones, as the rib cuts were prepared with bone in. Summing the 1.96% rib bone yield obtained by (Osório et al, 1995;Junqueira et al, 1998;Ledic et al, 2000;Coutinho Filho et al, 2006;Bonilha et al, 2007;Tarouco et al, 2007) found lower percentages of edible cuts, and higher percentages of bone than those that reported the method proposed by Hankins & Howe (1946) (Perotto et al, 2000;Feijó et al, 2001;Vaz & Restle, 2005;Kuss et al, 2005;Canesin et al, 2006). The studies using the direct assessment method for deboning obtained 19.08% average bone yield, whereas those applying the HH method achieved 16.85%, resulting in a 3.23% difference.…”

Section: Resultsmentioning

confidence: 81%

Meat yield of culled cow and steer carcasses

et al. 2009

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-The experiment evaluated the meat yield of prepared beef cuts, bone and trimmings of steer and culled cow carcasses. Culled 72-month-old Braford cows, 496 kg live weight and 36-month-old steers, 494 kg live weight were used, all from the same herd and finished on ryegrass pasture. A randomized complete design, with two treatments and 15 replications, was used. Hot carcass weight was lower for cows (248 kg) than for steers (263 kg). Steer carcasses presented better conformation, lower chilling loss, shorter (128.6 vs. 137.7 cm), with longer and thicker limbs compared to cows and similar fat finishing. Steer carcasses showed, compared to cow carcasses, always in the same order, similar side cut yield (13.5 vs. 13.4%), higher forequarter yield (38.4 vs. 37.2%), and lower hindquarter yield (48.1 vs. 48.9%), resulting lower yields of the sub-primal cuts full rump and sirloin, lower rump UK trim, rump tail and striploin. Steer and cow carcasses were similar in total yield of prepared meat cuts (77.8 vs. 77.6%), discarded bone (17.4 vs. 17.9%), discarded trimmings (4.54 vs. 4.09%), and losses inherent to the deboning process (0.34 vs. 0.34%). The results showed that cow carcasses are longer, have shorter and thinner limbs, have higher hindquarter and lower of forequarter yields, but the total yield of prepared meat cuts were similar between cow and steer carcasses.Key Words: Braford, commercial cuts, deboning, hindquarter, primal cuts, retail cuts Rendimento de cortes preparados de carcaças de vacas e de novilhosRESUMO -Avaliaram-se os rendimentos de cortes cárneos preparados, de osso e de retalho descartado das carcaças de animais de novilhos e vacas de descarte. Utilizaram-se 15 vacas de 72 meses com peso vivo de 496 kg e 15 novilhos de 36 meses com peso vivo de 494 kg, todos da raça Braford e de mesmo rebanho, terminados em pastagem de azevém.O experimento foi realizado em delineamento inteiramente casualizado, com duas categorias animais, cada uma com 15 repetições. O peso de carcaça quente das vacas de descarte (248 kg) foi inferior ao dos novilhos (263 kg). As carcaças dos novilhos apresentaram melhor conformação, com menor quebra no resfriamento, e foram mais curtas (128,6 vs 137,7 cm), com membros mais longos e espessos em comparação às carcaças das vacas. A porcentagem de gordura de cobertura foi similar entre as categorias. Em comparação às vacas de descarte, os novilhos apresentaram rendimento similar de costilhar (13,5 vs 13,4%), maior de dianteiro (38,4 vs 37,2%) e menor de serrote (48.1 vs 48.9%). Novilhos apresentaram menor rendimento de alcatra e lombo e menor rendimento de miolo da alcatra, maminha e contrafilé. As carcaças de vacas e de novilhos são similares quanto aos rendimentos totais de cortes cárneos preparados (77,8 vs 77,6%), osso descartado (17,5 vs 17,9%), retalho descartado (4,54 vs 4,09%) e perdas inerentes (0,34 vs 0,34%). Vacas têm carcaça mais comprida, membros mais curtos e finos, maior rendimento de serrote, menor de dianteiro e similar de costilhar, mas o rendimento total d...

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Section: Resultsmentioning

confidence: 81%

Meat yield of culled cow and steer carcasses

et al. 2009

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“…Perotto et al (2000) did not observe differences in the physical composition of carcasses among Nellore and ½ Guzerath + ½ Nellore, ½ Red Angus + ½ Nellore and ½ Marchigiana + ½ Nellore crossbreds, except for the proportions of bones between Nellore and ½ Red Angus + ½ Nellore. The same authors reported that the proportions of muscle were higher in the ¾ Bos taurus + ¼ Nellore than in the Nellore group, and that for slaughter weights below 500 kg, the percentage of fat in Nellore animals was higher than in the crossbreds.…”

Section: Introductionmentioning

confidence: 55%

“…The ½ M + ½ N group produced heavier carcasses than the two Zebu groups ( when comparisons were made on a constant age basis (Perotto et al, 2000). In general, these differences are due to differences in mature weight, which varies considerably among these groups, since there is a positive correlation between weight at any age during the growth period and mature weight (Taylor, 1965).…”

Section: Resultsmentioning

confidence: 95%

“…After weighing, the half-carcasses were washed with flushed water and carried to the cooling chamber. Twenty-four hours later, the half-carcasses were withdrawn from the cooling chamber for evaluation of the quantitative characteristics described by Perotto et al (2000). The left half-carcass was initially separated into forequarter, spare ribs and hindquarter.…”

Section: Methodsmentioning

confidence: 99%

“…Studies assessing this trait in Zebu and ½ Bos taurus + ½ Zebu animals reported superiority for the crossbreds in comparisons on a constant age basis (Perotto et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Physical composition, primary cuts and meat cuts of carcasses from Zebu and Bos taurus X Bos indicus crossbred cattle

et al. 2009

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-Data on hot carcass weight, hot carcass yield, hindquarter weights and physical components, forequarter and spare ribs, and the weights of the main commercial cuts from the hindquarters of twenty young intact bulls were assessed.The animals, belonging to four genetic groups (Nellore, ½ Guzerath + ½ Nellore (½ G + ½ N), ½ Red Angus + ½ Nellore (½ R + ½ N) and ½ Marchigiana + ½ Nellore (½ M + ½ N)), were raised on pastures, finished in dry lot and slaughtered at live weights ranging from 445 to 517 kg, and at ages ranging from 679 to 863 days. During the dry lot period, which lasted 114 days, animals were fed sorghum silage offered ad libitum, and a concentrate (13.5 MJ of ME, 18% CP in the DM) at 1% live weight per day. Genetic group influenced hot carcass weight, forequarter weight, meat weight in the spare ribs, as well as meat and bone weights in the forequarter. Animals in the ½ M + ½ N group were superior both to those in the Nellore and in the ½ G + ½ N groups for hot carcass weight, forequarter weight and meat weight in the spare ribs. The ½ M + ½ N group also differed from the ½ R + ½ N and from the ½ G + ½ N groups in terms of forequarter weight and meat weight in the forequarter, respectively. Conversely, forequarter bone weight of ½ M + ½ N animals was higher than in animals from the Nellore and the ½ R + ½ N groups, respectively. There was no effect of genetic group on hindquarter cuts, except for Palavras-chave: confinamento, grupo genético, produção de carne R. Bras.

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Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers

et al. 2012

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Carcass and meat quality traits of thirty-six feedlot beef heifers from different genetic groups (GG) fed at two concentrate levels (CL) were evaluated using 12 - Nellore (NE), 12 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (SN) animals. Six heifers of each GG were randomly assigned into one of two treatments: concentrate at 0.8% or 1.2% of body weight (BW). Heifers fed concentrate at 0.8% of BW had greater (P<0.05) dressing percentage. None of the proximate analysis components of the beef were affected (P>0.05) by either CL or GG. Heifers from the AN group had higher (P<0.05) carcass weights, 12th rib fat thickness and lower dressing percentage (P<0.05) compared to the other groups. NE heifers had greater WBSF values (P<0.05) than the other genetic groups. Data suggest that the concentrate level can be reduced without compromising meat quality traits.

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Características quantitativas da carcaça de bovinos Charolês, Caracu e cruzamentos recíprocos terminados em confinamento

Cited by 23 publications

References 7 publications

Meat yield of culled cow and steer carcasses

Meat yield of culled cow and steer carcasses

Physical composition, primary cuts and meat cuts of carcasses from Zebu and Bos taurus X Bos indicus crossbred cattle

Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers

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