Meat yield of culled cow and steer carcasses

Pascoal, Leonir Luiz; Lobato, José Fernando Piva; Restle, João; Vaz, Ricardo Zambarda; Vaz, Fabiano Nunes

doi:10.1590/s1516-35982009001100024

Cited by 12 publications

(15 citation statements)

References 20 publications

(19 reference statements)

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“…Coutinho-Filho et al (2006) indicated when Santa Gertrudis heifers were fed with a high-energy diet their carcasses yielded higher proportions of tenderloin, knuckle and trimmed fat as compared to their bull counterparts; conversely, bulls of the same breed presented higher yield in eye of round. The superior yield of grass-fed cows in some individual HVC presented herein agrees with Pascoal et al (2009) who found higher proportions of full rump (center cut sirloin + top sirloin cap), center cut sirloin, top sirloin cap, tri-tip and striploin than steers of the same Bradford breed. Contrary to Huerta-Leidenz and Jerez-Timaure (1996), they indicated no differences in bone proportion among sex classes.…”

Section: Carcass Cutabilitysupporting

confidence: 90%

“…Several Latin-American cut-out studies, comparing non-graded cows and (or) heifers with castrated or entire males, have reported superiority of males in yield of HVC (or whole hindquarter), MVC (or whole forequarter), TVC (HVC + MVC) and fat trimmings Vaz et al, 2002;Coutinho-Filho et al, 2006;Pascoal et al, 2009). However, few studies have compared carcasses of female and male classes in yield of individual boneless subprimals.…”

Section: Carcass Cutabilitymentioning

confidence: 99%

“…Unfortunately, beneficial results in carcass yield and/or meat palatability of these value-enhancing technologies cannot be easily extrapolated to the vast majority of tropical ecosystems, where raising and fattening of animals solely occur under grazing conditions. Few workers have reported responses in carcass yield and beef palatability of Brahman-influenced female classes fattened under tropical grazing conditions (Pascoal et al, 2009;Vaz et al, 2010); regrettably, carcasses were not graded in those limited studies. Such long-overdue information is crucial to capitalize potential opportunities in the rapidly growing food service and/or retail sector of the region.…”

mentioning

confidence: 99%

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Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

Rodas‐González

Huerta-Leidenz

Jerez-Timaure

2017

Meat and Muscle Biology

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The current Venezuelan beef carcass classification and grading system provide a mean for sorting carcasses into 5 quality grades, designated as AA, A, B, C, and D, in a descending order of expected eating quality. Brahman cull heifers and cows (n = 21 and 18, respectively) and entire males (bulls; n = 17) were finished on native savannah grass, slaughtered and graded by the official standards to compare carcass traits, cutability, cookery traits, and palatability characteristics between graded (A, B, or C) female classes and bulls. The B-graded bulls dressed heavier carcasses, with a more convex leg muscle profile and larger ribeye area (P < 0.05) followed by C-graded cows in carcass weight and ribeye area (P < 0.05). Marbling score described as “Slight” did not differ among carcass grades (P > 0.05). The B-graded bulls had the highest proportion of total bone-in and boneless cuts (P < 0.05); however, carcasses from females surpassed (P < 0.05) or did not differ (P > 0.05) from bull carcasses in fabrication yield values for 16 of 18 individual cuts. Cooking loss (%) did not vary with carcass grades (P > 0.05). Cooked meats from A/B-graded heifers and C-graded cows had lower shear force values, were rated as more tender and flavorful (P < 0.05), and exhibited a higher proportion of tender steaks (with shear force < 4.09 kg) than B-graded bull counterparts (P < 0.05). Advantageous palatability traits of C-graded cows and A/B-graded heifers fattened on pasture can be used in developing and marketing new value-added products.

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Section: Carcass Cutabilitysupporting

confidence: 90%

Section: Carcass Cutabilitymentioning

confidence: 99%

mentioning

confidence: 99%

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Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

Rodas‐González

Huerta-Leidenz

Jerez-Timaure

2017

Meat and Muscle Biology

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“…Working with Braford steers and cull cows with the same degree of carcass fattening, Pascoal et al (2009) observed that steers' carcasses had lower yields of rump and loin, and lower yields of rump uk trim, striploin and rump cap. Carcasses of cows and steers were similar in the total yields of prepared meat cuts (77.8 vs. 77.6%), discarded bones (17.5 vs. 17.9%), discarded retails (4.54 vs. 4, 09%) and inherent losses (0.34 vs. 0.34%).…”

Section: Resultsmentioning

confidence: 93%

Carcass physical composition and meat quality of Charolais cattle of different categories

et al. 2011

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-The objective of the experiment was to study the carcass physical composition and meat qualitative characteristics of different categories of Charolais cattle, feedlot finished. Nine steers (ST), ten heifers (HE), with average age of 20 months, and ten cull cows (CO) with average age of 87 months, taken from the same herd, were used. Diet contained 13% of crude protein for ST and HE and 10% for CO, with roughage:concentrate relation of 50:50, on a dry matter basis.The animals of the three categories were slaughtered with similar degree of finishing, with average subcutaneous fat thickness of 3.8 mm. HE showed carcasses with greater pistolcut percentage (52.8%) than ST (51.0%) and CO (51.4%). The carcass physical composition was similar among the categories evaluated, with 66.5; 67.0 and 67.3% of muscle, 19.1; 18.5 and 18.7% of fat, and 14.9; 15.0; and 14.6% of bone, respectively, for ST, HE and CO. The marbling score was lower for HE (4.6 points) than ST (7.1 points) and CO (6.5 points). However, when this characteristic was adjusted for 100 kg of cold carcass, the means were similar among the categories. CO showed higher cooking losses (27.8%) than ST (21.4%) and HE (23.5%). Meat color, texture, tenderness, shear force, palatability and juiciness were similar among the categories. Charolais cows have the potential for the production of carcass and meat with quality similar to steers and heifers.

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“…On the other hand, because of the differences associated to dry matter intake and tissue deposition in the carcass in different animal categories (NRC, 1996) and the carcass and meat characteristics of cows and steer (VAZ et al, 2002;KUSS et al, 2005;PASCOAL et al, 2009;VAZ et al, 2010), it has become important to assess the animal product generated by including crude glycerin in the diet.…”

Section: Introductionmentioning

confidence: 99%

Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin

et al. 2013

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The objective of the present study was to assess the carcass and meat characteristics of cows and castrated crossbred steer from dairy breeds fed in a feedlot with different levels of crude glycerin in the diet. Twenty-four animals were used, 12 cows with 467 ± 15 kg initial bodyweight and 12 steer 347 ± 17 kg initial bodyweight. A complete randomized design in a 4 x 2 factorial arrangement (four crude glycerin levels and two animal categories) was used. The crude glycerin levels were 0, 60, 120 and 240 g/kg in dry matter diet, formulated with 800 g concentrate/kg dry matter. Including crude glycerin in the diet did not alter carcass weight and yield, backfat thickness and meat qualitative characteristics. Cows presented heavier hot carcass (279.4 versus 231.8 kg) with greater backfat thickness (3.8 versus 5.2 mm) than steer. Crude glycerin in quantities from 0 and 120 g/kg dry matter diet resulted in less muscle and greater fat participation in the cow carcass compared to the steer carcass. The cow meat was darker in coloring and had a higher degree of marbling than the steer. There was no difference for tenderness or total liquid losses during meat thawing and cooking between cows and steer. Crude glycerin can be added up to 240 g/kg diet dry matter for cows and steer from dairy breeds, because it does not decrease the quality of the carcass or the meat produced. Key words: Biodiesel, biofuel, tenderness, marbling, byproducts, cows ResumoObjetivou-se avaliar as características de carcaça e carne de vacas de descarte e novilhos castrados mestiços de raças de aptidão leiteira alimentados em confinamento com diferentes níveis de glicerina bruta na dieta. Foram utilizados 24 animais, sendo 12 vacas de descarte com peso corporal inicial de 467 ± 15 kg e 12 novilhos com peso corporal inicial de 347 ± 17 kg. O delineamento experimental foi o inteiramente casualizado, com os tratamentos em arranjo fatorial 4x2 (quatro níveis de glicerina bruta e duas categorias animal). Os níveis de glicerina testados foram de 0, 60, 120 e 240 g/kg de matéria seca de dietas formuladas com 800 g de concentrado/kg de matéria seca. A inclusão de glicerina bruta na dieta não alterou o peso e o rendimento de carcaça, a espessura de gordura subcutânea e as características qualitativas da carne. Vacas apresentaram carcaças quentes mais pesadas (279,4 vs. 231,8 kg) maior espessura de gordura subcutânea (13,8 vs. 5,2 mm) que novilhos. A glicerina em quantidades de 0 e 120 g/kg de matéria seca da dieta proporcionou menor participação de músculos e maior de gordura na carcaça de vacas em relação à carcaça de novilhos. A carne das vacas apresentou coloração mais escura e maior grau de marmoreio que novilhos. Não houve diferença para a maciez e nas perdas totais de líquidos durante descongelamento e cocção da carne entre vacas e novilhos. A glicerina pode ser adicionada em até 240 g/kg de matéria seca da dieta de vacas de descarte e novilhos castrados mestiços de raças de aptidão leiteira, pois não diminui a qualidade da carcaça e da car...

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Meat yield of culled cow and steer carcasses

Cited by 12 publications

References 20 publications

Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses

Carcass physical composition and meat quality of Charolais cattle of different categories

Carcass and meat characteristics of different cattle categories fed diets containing crude glycerin

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